Picked on 10/4/2013
pickers were Tom Parker, Danielle Harnish and Colin Perry
1191 lbs.
25.5 Brix at Crush
Pitched with Rockpile yeast 10/4/2013
Pressed on 10/13/2013
added 20ppm sulfite
Racked on 10/26/13
added 20ppm sulfite
have it in
one new 30 gal. american oak
one old 30 gal french oak
one new 11 gal baverian oak
one 15.75 gal stainless beer keg
Still under fermentation at this point
Bottled 30 gallons of this prematurly and in December of 2014 ended up pulling
corks and putting it back into a stainless steel Beer keg + a large bottle
This wine did not finish fermenting so was sweet
We picked some early cabernet from Stone Barn Farm and blended it with this to get it to finish
The blend worked out to 82% Zinfandel and 18% Cabernet Sauvignon
Alcohol 14.5% by Vol.
pH 3.75
T.A. .672 g/100ml
Free SO2 3mg/L
Bottled 15 gallons of this wine
Current blend leftover is 35 gallons
added 40ppm SO2 to the 35 gallons and topped barrel.