Mike and his crew, Jim and Dakota were ready at 7 a.m. and we were at Stonington Vineyards little after that. The U-Haul was backed up to their press on the loading dock and our friends Kim and Ted put the Auxerrois into the press. The pressed juice then went into the FlexTank that my husband had in his truck and once the tank was filled, we drove it to our space at Taugwonk. While we were transporting the filled tank, Jim and Dakota emptied the press, Kim and Ted filled the press with our Chardonnay harvest. We got back to Stonington Vineyards in time to see the press being started for the Chardonnay. Kim and Ted were able to leave at 10:30!
That is efficient work!
We stayed and the Chardonnay pressing ended at 12:30. We transported the Chardonnay which ended up going into one full 80-gallon stainless steel tank and one partial 80-gallon stainless steel tank.
The statistics for our first harvest are:
Variety | Weight | Volume of Juice |
Brix | pH | TA |
Auxerrois | 1695 lbs | 135 gallons | 19.0 | 3.5 | 6.6 g/L |
Chardonnay | 1562 lbs | 125 gallons | 20.4 | 3.41 | 9.8 g/L |
On October 4, we inoculated the Auxerrois which we had transferred from the FlexTank into a clean 630L Albrigi tank at 12:55. We used QA23 for this fermentation.
Both fermentations are going along well!
Thank you Kim, Ted, Mike, Jim and Dakota!
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