2007 Merlot

 Amount100 pounds of fresh grapes 
 Cost $1.10 per pound
 Grower Purchased via Mainbrew, Hillsboro OR
 Area Eastern Washington
 Date Picked
 9/9/2007 or early 9/9/2007
 Date Received
 9/9/2007 - 10:30 am


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General Notes
- After crush kept around 70 degrees with ice around fermenter - waited 24 hours after sulfiting to innoculate after
  warming up from ice.

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General Plans
- Soak on skins for 24 hours prior to innoculating with merlot yeast (bought at MainBrew)
- Ferment with 0.75 ounces of light toast french oak chips.
- Add some more light toast french oak chips after fermentation is complete. (after second racking)
- Think about extended maceration - taste wine post fermentation to decide if needs more oomph.

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Day 1 [Sunday - Sept 9th 2007]
- Picked up grapes at MainBrew in Hillsboro at 10:30am.  Got 100# of fresh Merlot.
- Crushed at pickup site with destemmer/crusher from Mainbrew
- Added 1/4tsp per 5gal of sulfite water at crush
- brought home and tried to keep coolish with ice for 24 hours (but not too cool).  Stayed around 70 degrees F - 
   hope the ice around the fermentor did not cause any tartrate crystals to form.

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Day 2 [Monday - Sept 10th 2007]
- Tested PH with my PH meter

 pH----- 3.61 


I didn't really mix must well - test again tomorrow AM.

 
- Took three 60ml samples to ETS in McMinnville - ordered a juice panel.  Then innoculated at 8:00am before leaving.  - Left in house at 72 degrees F. 



- Removed the ice from below in seperate fermentor.


Chemistry Panel - ETS - McMinnville
Taken 9/10/2007 - 24 hours after crush

 BRIX degrees 23.7
 L-Malic Acid
 g/L 2.68
 Tartaric Acid
 g/L 4.55
 Alpha-Amino Compounds
 mg/L 164
 pH ----- 3.78
 Ammonia mg/L 121
 Titratable Acidity
 g/100ml 0.48
 Potassium mg/L 2110
 Glucose + Fructose
 g/100ml 25.0
 Potential Ethanol (OIV)
 % vol
 14.9
 Yeast Assimiable Nitrogen
 mg/L 264


Chem Analysis Notes
1. Retest PH and TA in 24 hours - make sure to mix well before taking sample.  I really think that the 3 containers of crush did not get mixed well - find out tomorrow.
2. If TA is still low, add tartaric acid
3. If TA is still low, most likely want to prevent MLf with lyzosome (can buy at davisons in McMinnville)
4. TA is too low to do MLF - doing MLF would drop TA by 0.134. (1/2 malic)



- Added 0.75 ounces of light toast french oak chips directly to fermentor and burried in grapes.
- 10:00 pm: starting to form bubbles throught the must - fermentation is definetly started.

 

- Will move to the garage tomorrow before it starts to stink up the house.
- Stirred up the must a bunch from bottom to top - fermentation was bubbling away - no cap - but think that stirring wont stunt it too bad if any at this point
- Added DAP: 2.5 tsp (label says 3/4 tsp per gallon).  Should have added this pre-innoculation.  Mixed in relativly well.
- Must at ~74 degrees F

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Day 3 [Tuesday - Sept 11th 2007]
- 7:00 am: sampled 60ml for lab test - driving down to ETS to test TA and PH
- 7:15 am: bubbling slowly again - didn't stall it much last night with stirring.

Chemistry Panel - ETS - McMinnville
Taken 9/11/2007 - 45 hours after crush

 Titratable Acidity
 g/100ml0.53 
 pH ----- 3.85

Chem Analysis Notes
1. TA and PH are still low and high, add tartaric acid to raise TA and lower PH.
2. Decided not to add water to lessen alchohol.


- Added 15g of tartaric acid (should add around 30g, but starting with half - see where we are in a day or two).  Mixed in tartaric to 125ml of distilled water (cold) until in solution - took a few minutes to mix.
- Mixed in acid and punched down cap at the same time.
- Lots of pink foam at this point - more that last years grapes - interesting.
- Still smelling yeasty - not too smelly yet.
- fermentor temp: ~80 degrees F.
- ambient temp: ~75 degrees F.
- 11:30pm: added 2nd half of DAP.  Fermentation is screaming along - didn't want to wait too long. Mixed in.
- 12:00am: moved the fermentor to the garage.  Temperature there is about 78 degrees F right now.  Hopefully won't be below 75 tonight.

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Day 4 [Wednesday - Sept 12th 2007]
- 7:45 am: punched down the cap and mixed well (mixed because wanted sample for TA/PH after last night's addition)
- 7:45 am: took 60ml sample for TA/PH test.

Chemistry Panel - ETS - McMinnville
Taken 9/12/2007 - 45 hours after crush

 Titratable Acidity
g/100ml 0.70 
 pH ----- 3.52


Chem Analysis Notes
1. WOW!  Either the numbers are wrong - or I am the luckiest guy in the world.  I only added half of what I expected to need and seem to have hit a potential sweet
    spot with the numbers.  We still have 1/2 fermentation of more to go which should lessen the AT a bit and raise the PH a bit. 
2. Maybe the acid was not nicely mixed in and the numbers are wrong?
3. NO MORE ADDITIONS AT ALL UNTIL AFTER FERM (AND PROBABLY NOTHING THEN).


- 12:45 pm: punched down the cap
- 7:15 pm: punched down the cap
- 7:45 pm: must cap temperature: 90 degrees F. (GOING TO COOL OFF TONIGHT via AMBIENT TEMP - AND TOMORROW SHOULD BE COOLER)
- 7:45 pm: looks like fermentation has peeked today.. should start to slowly subside.  Smell is also currently peaked from previous experience.
- 8:40 pm: calibrated and tested PH with my handheld hanna meter.  WOW.  3.52.  I can't believe its not butter!

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Day 5 [Thursday - Sept 13th 2007]
- 8:45 am: punched down the cap and lightly mixed - fermentation looking mostly complete.  Cap is diminishing and easier to punch down.  Smell subsiding greatly.
- 8:45 am: tested BRIX: 0.5.  Get ready to press tonight.
- 8:45 am: fermentor temperature: 80 degrees F.  Ambient temperature 71.5 degrees F.
- 8:45 am: calibrated and tested PH: 3.55.  Nice.
- 9:00 am: tasted and smelled up close and personal.  Taste: very fruity at this point.  tart from tannins - does NOT taste sour.  This seems to be going pretty well so far.
- 11:00 pm: pressed wine into carboy - put in 7 gal carboy - but UNFORTUNATLY only got ~6.5 gallons.  Still lots of foam caused by CO2.

   


- 12:00 am: calibrated and tested PH of pressed wine component: 3.60. (should be slightly higher than the free-run).
- 12:30 am: ambient temperature in garage: 68.5 degrees F
- 12:30 am: carboy temperature: 72 degrees F
- 12:30 am: tasted pressed component: puckery and fruity.  Not sour.
- 12:30 am: wrapped carboy in two towels to try to keep above 70 degrees F tonight.


- 12:30 am: airlock bubbling away - about one bubble per second.

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Day 8 [Sunday - Sept 16th 2007]
- 12:45 pm: Carboy temperature: 72 degrees F.
- 12:45 pm: bubbling slower now.
- 12:45 pm: about 1 inch of gross lees have settled to the bottom.
- 12:45 pm: deep ruby red color in carboy - somewhat light extraction. (photo looks darker that it really is)


- 12:00 am: bubbling once every ~10 seconds.

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Day 10 [Tuesday - Sept 18th 2007]
- 7:45 am: still slowly bubbling, not much change.
- 7:45 am: ambient temperature: 70F, carboy temperature: 71F

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Day 11 [Wednesday- Sept 19th 2007]
- 7:45 am: still slowly bubbling, but much slower now.
- 7:45 am: ambient temperature: 75F, carboy temperature: 73F

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Day 12 [Thursday Sept 20th 2007]
- 9:30 pm: still slowly bubbling, but very slow now - around every 75 seconds.
- 9:30 pm: ambient temperature: 73F, carboy temperature: 72F

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Day 15 [Sunday Sept 23rd 2007]
- 10:30 am: still slowly bubbling around every couple minutes.

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Day 17 [Tuesday Sept 25th 2007]
- 8:30 am: Airlock was slightly over-filled with water - removed some water and replaced
- 7:45 pm: Airlock still bubbling extreemly slowly now - didn't wait around long enough to count - but after looking at different times, bubble was in different position - so assuming still bubbling.

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Day 19 [Thursday Sept 27th 2007]

- 9:00 pm: racked off the lees into 6 gallon carboy (6.5 gal to neck)
- 9:00 pm: took sample for labratory tests (refridgerated)
- 9:00 pm: sulfited at ~ 1/4 tsp / 5 gallon
- 9:00 pm: added 0.75 ounces light toast french oak chips
- 9:00 pm: placed the carboy in my wine room, which is a constant 64 degrees F and 65% humidity
- 9:00 pm: taped the silicon stopper in place  it seems to want to pop up

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Day 20 [Friday Sept 28th 2007]

- 10:30 am: dropped sample off at ETS, McMinnville


Chemistry Panel - ETS - McMinnville
 pH-----
3.84
 TAg/100ml
 0.56
 Residual Sugar (glucose + fructose)
g/100ml
< 0.02
 Ethanol at 20 degrees C
%
13.43


Chem Analysis Notes
1.  Wine is completly Dry - residual sugar is less than 0.02 g/100ml.
2.  Looks like MLF may have occured - or TA reading is odd.  I should test for malic acid next racking.  The math works out for TA based on the original reading for the amount of malic acid and previous TA reading.

- 8:00 pm: topped up the carboy - air was released from the oak and caused a 1 to 1.5 inch gap in neck

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Day 45 [Monday Oct 22nd 2007]

- 8:00 am: took sample for ETS, dropped off.

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Day 46 [Tuesday Oct 23rd 2007]

- 10:30 am: Got report back from ETS

 L-Malicg / 100 ml
0.176
 TAg / 100 ml
0.52


Chemistry Notes
1. Will need to complete MLF - didn't really realize that it had started yet because I had not inoculated.

- 12:00 pm: inoculated with freeze dried MLF starter and added leucofood.
- 12:00 pm: Keeping carboy at 72F now.

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Future Todos
* Smell / Taste for spoilage and oak.
* Will most likely need to add tartaric acid (just a little to bring up the TA once MLF is complete)