2016 Merlot
Stone Barn Farm

September 17th 2016
790 lbs. Merlot
104 lbs. Cabernet Franc
36 lbs. Thompson Seedless
24.3° Brix
pH 3.5
T.A. 6.45 grams/liter
lallzime red wine wine enzyme add 15 grams
40 ppm SO2
PDM yeast

September 24th 2016
pressing
66 gallons Yield
add Malo_lactic culture
5 oz Oak Chips

October 1st 2016
racking
add 40 ppm SO2

March 24th 2017
racking
add 40 ppm SO2

April 28th 2017
adding 130 grams or .5 grams/liter Tartaric Acid
add Enococous Oeni Malo-lactic culture

July 30th 2017
pH 3.59
T.A. 6.0 grams/liter
add 25 ppm SO2

January 20th 2018
pH 3.59
T.A. 6.0 grams/liter
add 25 ppm SO2
bottle 20 gallons

notes end here