2007 Pinot Noir

 Amount 120 Pounds
 Cost $0.60 per pound
 Grower Jim Reese
 Area Chehalem Mountain, Oregon
 Date Picked
 10/12/2007 - 3:00 pm (Self Picked)


------------------------------------------------------------------------------------------------------------------------------------------- General Notes
- Slightly low BRIX - will add sugar to raise 1% potential ethanol
- TA slightly high, PH slightly low - but balanced.  Will need to do MLF to lower TA

------------------------------------------------------------------------------------------------------------------------------------------- General Plans
- Soak on skins for 36-48 hours prior to inoculating
- Yeast:
- BRIX reading is low - will add some sugar
- Will decide on oak post-fermentation


------------------------------------------------------------------------------------------------------------------------------------------- Day 1 [Friday - Oct 12th 2007]
- 2:30 pm: picked 120 pounds and crushed
- 4:45 pm: tested pH, TA, and BRIX (calibrated pH meter prior)

 BRIX degrees 21.5
 pH ----- 3.15
 TA g / 100 ml 0.875

Chemistry Notes:
1. BRIX is slightly low - will add sugar
2. pH is somewhat low but somewhat balanced with high TA
3. TA of 0.85 will require MLF to lower to wanted level of 0.55 - 0.65


- 5:00 pm: added 60ppm sulfite
- 5:15 pm: added pectic enzyme for better extraction
- 10:00 pm: Plan to add 1.2 pounds of sugar in two parts to raise the BRIX  by 2.0 (= about +1.0% potential alcohol). 
   Will add 0.6 pounds now and test tomorrow AM for BRIX.  If BRIX is up 0.5, add the other half.  If different reading,
   adjust addition.
- 10:30: added 0.6 pounds of baking sugar (pure cane sugar - but powdered instead of granular - this should help it
   enter solution)
- 11:00 pm: fermenter temperature: 70F.

------------------------------------------------------------------------------------------------------------------------------------------- Day 2 [Saturday - Oct 13th 2007]
- 8:00 am: tested BRIX

 BRIXdegrees
22.0


Chemistry Notes:
1. BRIX was adjusted as wanted - add second half.

- 8:15 am: added DAP
- 8:15 am: added 0.6 pounds of bakers sugar.
- 8:30 am: Fermenter temperature: 70F.

------------------------------------------------------------------------------------------------------------------------------------------- Day 3 [Sunday - Oct 14th 2007]
- 10:15 am: Fermenter temperature: 70F
- 10:30 am: Added two packets of yeast recommended from Mainbrew in Hillsboro.
- 5:00 pm: tested pH (calibrated pH meter prior)

 pH-----
3.23



------------------------------------------------------------------------------------------------------------------------------------------- Day 4 [Monday - Oct 15th 2007]
- 10:15 pm: Fermenter temperature: 71F
- 10:15 pm: Ambient Temperature 71F
- 10:15 pm: starting to ferment - but slowly.
- 10:15 pm: strong pungent smell has developed - stronger than other batches in the past.

- 11:20 pm: tested pH (calibrated pH meter prior)

 pH-----
3.49


TEST THE FOLLOWING DAY SHOWS THIS PH TEST TO BE INVALID. (NOT SURE WHY)

Chemistry Notes:
1. Holy cow - I will test this again tomorrow - but this is a bigger jump than expected at this point in the game.  I calibrated the meter successfully prior to testing and also tested the Gamay right after this - the Gamay numbers seem in the right ballpark - so guessing this is accurate.  I also shook the sample somewhat to degas it if needed- does seem like much CO2 yet, but fermentation has slowly started.

------------------------------------------------------------------------------------------------------------------------------------------- Day 5 [Tuesday - Oct 16th 2007]
- 8:00 pm: punched down the cap - fermentation really starting now - cap has started to form.
- 9:00 pm: tested pH (calibrated pH meter prior)

 pH-----
3.29



------------------------------------------------------------------------------------------------------------------------------------------- Day 5 [Wednesday - Oct 17th 2007]
- 8:00 am: cap temperature: 78F.  Raising temperature in room 2F to hopefully allow cap temp to touch low 80 degree range for a day or two.
- 8:00 pm: punched down the cap - fermentation really under way now - cap has fully formed
- 11:00 pm: cap temperature: 85F. Ambient Temperature 73F.
- 11:00 pm: punched down the cap
- 11:00 pm: tested BRIX and pH

 BRIXdegrees 16.0  [ 1.63 ] 
 pH ----- 3.30



------------------------------------------------------------------------------------------------------------------------------------------- Day 6 [Thursday - Oct 18th 2007]
- 8:00 am: cap temperature: 85F
- 8:00 am: punched down the cap
- 8:00 am: added 1tsp DAP and stirred in
- 10:00 pm: cap temperature: 85F
- 10:00 pm: punched down the cap
- 10:00 pm: added final 6 ounces of sugar and stirred in


------------------------------------------------------------------------------------------------------------------------------------------- Day 7 [Friday - Oct 19th 2007]
- 7:30 am: punched down the cap
- 8:30 am: dropped off sample (from crush) at ETS lab in Mcminnville, [L-Malic acid content]
- 2:48 pm: Got results for L-Malic acid from Lab

L-Malic Acid
g / 100 ml
0.563



Chemistry Notes:
1. MLF will drop the TA level by 1/2 the content of L-Malic acid at start.  This means MLF will lower TA by 0.28

- 6:30 pm: cap temperature 80F
- 6:30 pm: tested BRIX and pH
- 6:30 pm: punched down the cap
- 6:30 pm: cap starting to diminish slightly - easier to punch down

 BRIXdegrees 3.5 (1.014)
 pH ----- 3.32


- 2:00 am: punched down the cap


------------------------------------------------------------------------------------------------------------------------------------------- Day 8 [Saturday - Oct 20th 2007]
- 11:45 am: cap temperature 78F
- 11:45 am: punched down the cap
- 8:30 pm: cap temperature 75F
- 8:30 pm: cap still exists, but easy to punch down
- 8:30 pm: tested BRIX and pH


 BRIXdegrees 0.0 (1.000)
 pH ----- 3.32


Chemistry Notes:
1. Need to press in the AM. (Will rent press from Mainbrew)


------------------------------------------------------------------------------------------------------------------------------------------- Day 9 [Sunday- Oct 21st 2007]
- 3:00 pm: pressed (medium) - got 7 gallons
- 4:00 pm: added 1g leucofood.
- 4:00 pm: added MLf starter (freeze dried)
- 4:00 pm: placed carboy at 72F


------------------------------------------------------------------------------------------------------------------------------------------ Day 10 [Monday - Oct 22st 2007]
- 8:00 am: bubbling like crazy - MLF must be started


------------------------------------------------------------------------------------------------------------------------------------------ Day 11 [Tuesday - Oct 23rd 2007]
- 8:00 am: still bubbling like crazy
- 8:00 am: carboy at 72F