Things are getting back to normal and we got a lot done. Melanie joined Paula, Andi, and Michele to move the wines along. No bottling today but a lot of activity.
We checked all the wines that had been stabilized to make sure that they didn’t need any more degassing (no fizz) and as a taste check. All seemed to be de-gassed enough, although some were still raw in taste – to be expected. The Malbec, Merlot and Chianti passed the taste test – although a little raw. The Luna Bianca was sweeter than I expected. I need to check earlier batches and see how much of the F-pack was added in those – but I also put the Chardonnay dregs in and maybe that pushed the sweetness up – I wonder if I can re-yeast? and then re-stabilize? Need research. NOTE TO SELF: Taste before stabilizing!!! and take the S.G. on all steps.
ON THE COUNTER –
Chilean Malbec (Mollie) We tasted and seems to have degassed successfully. Will be ready to bottle 2/26/2016.
Chianti (Betsy & Andi) – The SG was o.994 – taste and de-gass were fine. Next week could probably be bottled on 2/26/2016.
Merlot (Michele) – The SG was o.992 and seems fine – maybe could bottle on 2/26/2016. that would be 21 days after stabilization so it should have really settled enough.
Luna Bianca (Betsy) – The SG was o.992, and we racked it over to a clean carboy. It had done some serious clearing, so might be able to be bottled in 2 more weeks – 3/4/16. But it is sweet. so am going to call Annapolis and see if another shot of yeast is possible. I have the yeast, so that is not the problems, and it is not terribly sweet – and it will mellow in the bottle. Talked to Jesse and I can’t re-ferment after the chemicals used in stabilization – but he suggested a mix with one of the non-sweet Chardonnays.
IN FERMENTATION ROOM –
Australian Chardonnay (Paula) – S.G. was 0.990. We moved the Chardonnay out to the counter and stabilized. and it usually settles fairly quickly, so 3/4, or 3/11 for bottling. Need to check about sweetness and seeing if I can trade some other wine to Paula to see about using some if it is dry for bending with the Luna Bianca.
Italian Amarone (Michele) – We moved to secondary fermentation (SG – 0.0994). We racked to secondary fermentation (bucket to carboy. (SG – 0.994). Left in the Fermentation room to finish fermenting.
Chilean Pinot Noir (Andi) – SG was 1.006, enough to be moved into secondary fermentation.
NEW BUSINESS –
Vintners Reserve Valpolicella (Betsy) – Started but the Benonite didn’t get added to the bucket at the beginning, so it was dissolved separately, and then stirred in – really shouldn’t make a difference. All other add-ins handled per instructions.