Details of Our Red Grape Fermentation

We harvested our red varieties, Barbera, Cabernet Sauvignon and Cabernet Franc on Friday, October 21, 2022. We brought the grapes to Jonathan Edwards Winery where it was destemmed and the must was put into half ton bins. The must was allowed to macerate until Monday, October 24, 2022 when it was inoculated with yeast.
On November 4, 2022, we took hydrometer readings for the Barbera, Cabernet Sauvignon and Cabernet Franc and verified that the fermentation went to completion.

The pre- and post-fermentation values for the reds are:

Variety		Brix	pH	TA
Barbera	Pre-fermentation	22.5	3.0	NA g/L
Barbera	Post-fermentation	-1.5	3.11	9.1 g/L
Variety		Brix	pH	TA
Cabernet Sauvignon	Pre-fermentation	21.0	3.26	NA g/L
Cabernet Sauvignon	Post-fermentation	-1.0	3.34	8.4 g/L
Variety		Brix	pH	TA
Cabernet Franc	Pre-fermentation	22.0	3.27	NA g/L
Cabernet Franc	Post-fermentation	-1.5 - -2.0	3.34	6.5 g/L

Next steps, pressing! Stay tuned.