I measured the progress of the fermentation this morning, and it was definitely rocking! In fact, when I first went downstairs, I thought I could hear it raining outside, when the noise I heard was actually the bubbling of the fermentation that has clearly accelerated in the last 24 hours.
I like the suggestion from Pete: the Nebbiolo shall heretofore be known as The Green Monster!
Updated brix readings are in the spreadsheet.
Thursday, October 9, 2008
Wednesday, October 8, 2008
Brix progress chart
On Monday, Peter Polanskyj, Eric Gustavsen, and I pitched the yeast into the 2008 vintage.
We were a little late in getting started, so our selection of available grapes was fairly limited. The best of the crop at Corrado's this past Sunday included Merlot, Nebbiolo, and Syrah. Of the three, the Merlot and Nebbiolo appeared freshest. Some of the grape clusters in the Syrah were beginning to mold, so we carefully sorted through the crates to find fruit that was ready for winemaking.
We currently have the following quantities of juice fermenting in my basement:
Merlot: ~15 gals (plus the cap)
Nebbiolo: ~15 gals
Syrah: ~12 gals
A copy of our brix progress chart is viewable here: http://spreadsheets.google.com/pub?key=p6f8QUWBPCizrPgQGZxGiWw
We were a little late in getting started, so our selection of available grapes was fairly limited. The best of the crop at Corrado's this past Sunday included Merlot, Nebbiolo, and Syrah. Of the three, the Merlot and Nebbiolo appeared freshest. Some of the grape clusters in the Syrah were beginning to mold, so we carefully sorted through the crates to find fruit that was ready for winemaking.
We currently have the following quantities of juice fermenting in my basement:
Merlot: ~15 gals (plus the cap)
Nebbiolo: ~15 gals
Syrah: ~12 gals
A copy of our brix progress chart is viewable here: http://spreadsheets.google.com/pub?key=p6f8QUWBPCizrPgQGZxGiWw
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