A smaller group headed to our Taugwonk facility where we set up to stomp the harvest. The Cabernet Franc grapes went into a large tub, the one we used when we had our first harvests of Chenin Blanc. Mary showed Geoff and Bob how we put on the food grade plastic booties, got into the tub and stomped away!
Our first volunteer was Bob, who got bootied up and went into the Cabernet Franc to stomp! After doing a bit of stomping in the Cabernet Franc, he ceded his duty to Geoff and got into the gray tub with the small amount of Cabernet Sauvignon and Barbera. It was now Geoff's turn and he did a great job of getting the juice out of the Cabernet Franc! Here is photo of what the stomping looked like on a beautiful, Halloween day. After the stomping was done, we took some of the juice and took a hydrometer reading. We also sampled the juice and the Cabernet Franc at 25 degrees Brix was the sweetest grape juice ever!
Variety | Weight | Volume of Juice |
Brix | pH | TA |
Cabernet Sauvignon - Barbera Mix | 396 lbs | 32 gal | 22.0 | 3.3 | 9.90 g/L |
Cabernet Fanc | 616 lbs | 49.3 gal | 25.0 | 3.5 | 8.20 g/L |