Pickers were John Wagner, Gail Diserens, John Diserens and Colin Perry
691 lbs. intinal Brix was 24.5
added 60 grams Enartis Tan v
56 grams Enartis Pro Tinto
50 ppm SO
Cold soak for 24 hours with 30 lbs of Dry Ice
9/8/2022 10:30am
Brix up to 25.4
3 gallons of water and 58 grams Tartaric acid added to reduce Brix to 24
30 grams D.A.P.
60 grams Fermentaid O
100 grams Williams Selym yeast
9/8 4:00pm
pH 3.62
T.A. 6.9 grams/liter
9/14 and 15
Add VP41 Malo-lactic culture and 30 grams of Acti ML nutrient
9/17 Pressing
Yield was 53 gallons
30 ppm SO2 added
9/26/2022
Racking and adding 30 ppm SO2
now 50 gallons
10/30/2022
Home test
pH 3.59
T.A. 5.85 grams/liter
11/23/2022
Racking
pH 3.66
T.A. 5.6 grams/liter
1 oz. per 5 gallons Medium toasted French Oak
50 ppm SO2 added