2019 Merlot

Picked September 30th 2019

610 lbs. 100% Merlot

26° Brix at harvest

pH 3.66

T.A. 6.0 grams/liter

30 ppm SO2

Enartis ColorPlus 16 grams

Enartis ProTinto  65 grams

Pitched with Williams Selym yeast

10/2  49 grams DAP

    22 grams Fermentaid O

    210 grams Tartaric Acid

10/6 add 2 gallons water to bring down brix to a guess of about 25°

    66 grams of tartaric acid

    25 ppm SO2

    49 grams DAP

10/10 Pressing

    Yield about 45 gallons

    added 112 grams medium toast french oak chips

    Scot labs VP41 ML culture added

10/13 40ppm SO2

10/20 racking 25 ppm SO2 yield 47 gallons

12/5 Racking add 25 ppm SO2

5/20 racking and adding 30 ppm SO2

    T.A. 6.1 grams/liter

5/21 lab test 14.9% alc by vol.

6/2 add 40ppm SO2  

6/7/2021
    Bottling 30 gallons  (12 Cases)
    50 liter beer keg left 

updated June 20th 2021

Sept. 23 2021

Bottled the rest of it for another 5.2 cases

Total cases produced were 17.2 cases