2007 Gamay Beaujolais

 Amount 120 pounds
 Cost $0.60 per pound
 Grower Jim Reese
 Region
 Chehalem Mountain, Oregon
 Date Picked
 10/14/2007 (Self Picked)


------------------------------------------------------------------------------------------------------------------------------------------- General Notes
- Slightly low BRIX - will add sugar to raise 0.5% potential ethanol
- TA high, PH low - but balanced. Will need to do MLF to lower TA

------------------------------------------------------------------------------------------------------------------------------------------- General Plans
- Soak on skins at 65F degrees for 24 hours prior to inoculating
- Yeast:
- BRIX reading is low - will add some sugar
- Remove around 5% juice within first 12 hours (based on anticipated 7 gal post-press)
- Will decide on oak post-fermentation




------------------------------------------------------------------------------------------------------------------------------------------- Day 1 [Sunday- Oct 14th 2007]
- 2:30 pm: picked 120 pounds and crushed
- 6:00 pm: added 60ppm sulfite
- 6:15 pm: injected some CO2 into fermenter to protect must
- 6:30 pm: tested BRIX, pH, TA

 BRIXdegrees  22.0
 pH ----- 2.98
 TA g / 100 ml
 0.975


Chemistry Notes
1. Will raise BRIX to 23.0 (+1.0)
2. pH is quite low - will try to inoculate - hopefully this is not too low to get started.
3. TA is balanced with pH but quite high.  Plan to lower TA post primary fermentation and MLF if needed.

- 11:00 pm: moved fermenter into wine room which is 64F degrees.  Plan to keep here until tomorrow night - will inoculate then.
- 11:15 pm: injected some CO2 into fermenter
- 1:45 am: removed ~5% juice


------------------------------------------------------------------------------------------------------------------------------------------- Day 2 [Monday - Oct 15th 2007]
- 8:15 am: added 0.6 pounds of bakers sugar -  this will raise BRIX by 1.0 degrees
- 8:15 am: added DAP
- 8:15 am: added pectic enzyme (to increase extraction)
- 8:15 am: injected fermenter with CO2
- 8:15 am: kept fermenter in the wine room at 64F
- 10:15 pm: moved fermenter to garage which is at 71F.  Getting ready to inoculate tomorrow AM.
- 10:30 pm: injected fermenter with CO2

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

 pHdegrees3.14 


Chemistry Notes
1. pH has risen to a better level since crush - this is a normal pattern.  Everything I have read states that a large jump in pH can be seen during the first 48 hours after crush. (does not matter if you have inoculated with yeast at this point or not)


------------------------------------------------------------------------------------------------------------------------------------------- Day 3 [Tuesday - Oct 16th 2007]
- 8:00 am: inoculated
- 8:30 pm: fermentation not yet started
- 8:30 pm: tested pH (calibrated pH meter prior)

 pHdegrees3.18



------------------------------------------------------------------------------------------------------------------------------------------- Day 4 [Wednesday - Oct 17th 2007]
- 8:00 am: fermentation not bubbling yet - adding a little must from Pinot Noir to get started
- 11:00 pm: fermentation finally started - no cap yet, but really starting to bubble


------------------------------------------------------------------------------------------------------------------------------------------- Day 5 [Thursday - Oct 18th 2007]
- 8:00 am: small cap formed
- 8:00 am: punched down the cap
- 10:00 pm: cap temperature: 75F
- 10:00 pm: punched down the cap
- 10:00 pm: tested pH

 pHdegrees3.27



------------------------------------------------------------------------------------------------------------------------------------------- Day 6 [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
0.537



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 0.27

- 6:30 pm: cap temperature 82F
- 6:30 pm: punched down the cap
- 6:30 pm: cap very strong now - fermentation peaking
- 6:30 pm: Tested BRIX and pH

 BRIXdegrees  19.0
 pH -----3.27


- 2:00 am: punched down the cap


------------------------------------------------------------------------------------------------------------------------------------------- Day 7 [Saturday - Oct 20th 2007]
- 11:45 am: cap temperature 84F
- 11:45 am: punched down the cap
- 8:30 pm: cap temperature 85F
- 8:30 pm: punched down the cap
- 8:30 pm: tested BRIX

 BRIXdegrees  10.0



------------------------------------------------------------------------------------------------------------------------------------------- Day 8 [Sunday - Oct 21st 2007]
- tested BRIX
- punched down the cap

 BRIXdegrees 5.5




------------------------------------------------------------------------------------------------------------------------------------------- Day 9 [Monday - Oct 22nd 2007]
- punched down the cap - cap starting to float - time to press
- injected with CO2


------------------------------------------------------------------------------------------------------------------------------------------- Day 10 [Tuesday - Oct 23rd 2007]
- 7:00 am: pressed into 7 gallon carboy (medium press)
- 7:45 am: added 1g leucofood
- 7:45 am: added MLF starter (freeze dried)
- 11:30 pm: bubbling like crazy