1996 Cabernet Sauvignon
Rancho Salina, Sonoma
October 17, 1996
This is a second crop fruit and we got 350 lbs., 295 lbs of Cabernet
and 55 lbs. of Cabernet Franc.
The sugar was at 26.6 degrees brix at harvest
and the T.A. was at .66%.
We are using a 71B yeast culture.
We added 40 ppm of sulfite to bring the sulfite level to 70 ppm
it with the yeast.
October 19, 1996
Fermantation is starting slowly. The must is so full of skins that
I am having trouble stiring it up. The second crop with all the small berries
is going to give us a really dark red wine.
October 24, 1996
The must has been fermenting smothly and is still fermentating,
but we decided to press it today. It has gotten lots of color because of
the small berries. We got 21 gallons of juice from pressing today. I kept
the free run and pressed juice seperate and will see what the diffrence
turns out to be. We tasted it before pressing and estimated the sugar to
be about 6%, which is a bit soon to press, but it was convenient to do
today. Fermantation is still kinda producing some foam, so it is kinda
foaming out of the barrel a bit.
December 3, 1996
Fermentation is still going on but at a very slow pace and I have
racked the wine today and we now have about 20 gallons. This wine has a
real interesting taste and it seems to me that it will be a real good one.
December 23, 1996
Airated the wine today and tasted it. it still has a bit of sugar
left and the fermatation has stopped. I will have to go and get a diffrent
yeast called K1 and use it to finish it. I will have to start the K1 yeast
in a container (probably a gallon of apple juice) and then add it to the
wine. Hoppefully I will get to this by next week.
January 6, 1997
Starting a new batch of yeast and trying to get fermantation to
finish. I have put a small amount of K1 yeast into some apple juice and
from there after it had a nice big head on it, I mixed it with a gallon
of Cabernet. Now I am waiting to let that start fermentating rapidly, then
I will mix it in with all the Cabernet and it should finish the fermentation.
January 28, 1997
All the Cabernet is now in the house instead of the cellar because
the temperature in the cellar is too cold for yeast activity. It is fermenting
The wine is now in the cellar and waiting
July 7, 1997
I racked the wine and added about 1.5 lbs. of toasted oak chips.
August 25, 1997
5 gallons blended to make the Cabfandel
September 4, 1997
Of the 15 gallons left I racked it today and added some sulfite
and some tartaric acid to bring the acid level up from .45 to about .60.
November 21, 1997
I racked this wine today and took some of it to make another batch
of the Cabfandel We now have about 8 gallons
of Cabernet left.
July 1, 1998
Bottled the wine today and got about 3 more cases for a total of about 4 cases of this wine.
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Changes last made on: Tuesday August 4th 1998
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