2007 Pinot Gris

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

------------------------------------------------------------------------------------------------------------------------------------------- General Notes
- Slightly low BRIX reading  - will add sugar to raise 1.0% potential ethanol (~2 BRIX)
- TA high, PH low - but balanced. Will meed to lower TA.


------------------------------------------------------------------------------------------------------------------------------------------- General Plans
- Press directly after crushing
- Yeast:
- BRIX are low - will add some sugar
- Will decide on oak post-fermentation
- Ferment at 64F (in wine room)


------------------------------------------------------------------------------------------------------------------------------------------- Day 1 [Sunday- Oct 14th 2007]
- 1:00 pm: picked 120 pounds, crushed and lightly pressed
- 1:15 pm: pressed into 7 gallon carboy to bring home - filled up into the start of the neck (1/5 gal shy).
- 1:30 pm: injected CO2 into carboy to keep from oxidizing.
- 6:00 pm: tested BRIX, pH, and TA

 BRIXdegrees 20.5 
 pH -----2.93
 TA g / 100 ml
 0.94


Chemistry Notes
1. BRIX is too low - will raise to approx 23 BRIX
2. pH is way low - hopefully will be able to inoculate
3. TA is high at 0.94 - don't want to really do MLF - so will most likely need to add calcium carbonate later in process
    to lower TA.

- 10:30 pm: made yeast starter with 90F distilled water, wine juice, and two packets of yeast.
- 12:00 am: transfered 6.5 gallons of pressed white juice into two available carboys (6 gal + 3 gal).  Siphoned juice from original carboy (removed gross lees) into empty carboys (injected CO2 into new carboys first to protect from oxygen).
- 12:15 am: after yeast starter was obviously bubbling heavily, added half to each carboy) [right after siphoning into new carboys]
- 12:30 am: placed carboys in room at 70F to get started fermenting, will move to 64F wine room post start.
- 12:30 am: added 3/4 tsp of DAP to each carboy, did not stir.


------------------------------------------------------------------------------------------------------------------------------------------- Day 2 [Monday Oct 15th 2007]
Daily Plans
- Fermentation started in 6 gallon carboy - bubbling moderately heavy - no head.
- Moved 6 gallon carboy to the wine room to ferment at 64F.  (Would do this outside, but nighttime temps are now in mid/high 40's.  I think this is to cold.
- 3 gallon carboy shows no signs of fermentation - injected with more CO2 to protect juice from oxidation.


------------------------------------------------------------------------------------------------------------------------------------------- Day 3 [Tuesday Oct 16th 2007]
- 8:30 am: moved 6 gallon carboy outside to north side of house (out of direct sun).  Covered with a towel to shade further and insulate slightly. Outside temp 45F (night) - 60F (day)
- 8:30 am: 3 gallon carboy not yet showing any signs of fermentation - so I poured some of the wine from the 6 gallon into the 3 gallon in hopes that it will jump start it.
- 6:00 pm: 3 gallon carboy has now started fermenting
- 8:30 pm: moved the 3 gallon carboy to the wine room temporarily.  Will decide to put out soon - want to make sure it is really going strong first.
- 11:00 pm: moved the 3 gallon carboy outside with the 6 gallon carboy on north side of house. Covered both carboys with rain covers and towels / blankets  for insulation.


------------------------------------------------------------------------------------------------------------------------------------------- Day 4 [Wednesday Oct 17th 2007]
- 8:00 am: Checked on carboy's outside, ambient temperature ~46F.
- 8:00 am: Carboy temperature 52F.
- 11:00 pm: Carboy temperature for 6 gal = 51F, 3 gal = 55F.
- 11:00 pm: was not able to purchase wine thief today - will buy tomorrow - this means I can't test the BRIX level
   today.
- 11:00 pm: too tired to add sugar tonight - assuming that BRIX are still relativly high due to slow fermentation at low temperature.


------------------------------------------------------------------------------------------------------------------------------------------- Day 5 [Thursday Oct 18th 2007]
- 8:00 am: fermenter temperatures both in low 50F range
- 8:00 am: added sugar: 18.4 ounces and stirred in
- 10:00 pm: both carboys at ~56F.  Still bubbling.


------------------------------------------------------------------------------------------------------------------------------------------- Day 6 [Friday Oct 19th 2007]
- Nothing


------------------------------------------------------------------------------------------------------------------------------------------- Day 7 [Saturday Oct 20th 2007]
- 11:45 am: 6 gal temperature 50F, 3 gal temperature 52F
- 8:30 pm: Tested BRIX for both 6gal and 3gal fermenters

 BRIX (6 gal)
degrees15.5
 BRIX (3 gal)
degrees16.5



------------------------------------------------------------------------------------------------------------------------------------------- Day 8 [Sunday Oct 21st 2007]
- Still bubbling away


------------------------------------------------------------------------------------------------------------------------------------------- Day 9 [Monday Oct 22nd 2007]
- Still bubbling away


------------------------------------------------------------------------------------------------------------------------------------------- Day 10 [Tuesday Oct 23rd 2007]
- Still bubbling away
- Tested BRIX

 BRIX (3 gal)
degrees14.5


Chemistry Notes:
1. Brix in 3 gal has dropped by 2.0 BRIX in 3 days.


------------------------------------------------------------------------------------------------------------------------------------------- Day 11 [Wednesday Oct 24th 2007]
- Brought carboys inside tonight - going to get too cold outside in evening.  Placed in wine room at 64F to finish fermenting.

------------------------------------------------------------------------------------------------------------------------------------------- Day 15 [Sunday Oct 28th 2007]
- still slowly fermenting - Tested BRIX

 BRIX (3 gal)
degrees6.5