Grape Update 5th October

Added Tartaric Acid to Montepulciano;

Acid measured at 5ppt, to raise Total acid levels to 6.5ppt

Calculation;  1.5 * 18 grams * 47 litres/19 litres

Racked the Pecorino and the Sangiovese, no sulphite added as still fermenting slowly.

Hopefully we now have 3 very nice wines on the go !

Update 4th October

Sangiovese...primary fermentation has finished
Pecorino...primary fermentation still going but slowing

Montepulciano....brix was measured at around 24.5, and we picked with Jon and Jayne Hughes at 4pm, Thursday 3rd October.  We wanted to wait for Pippa & Paul but weather was dry, and we were staring at a forecast saying we were in for 4 days of torrential rain starting on Friday morning so we went ahead.

We picked total of 105 Kgs, then Sulfited 2 grams per 23  Kgs and crushed.  Destemmed about 50% and left in the cold room on the skins overnight.

Next day, Friday 4th October, Paul and Pippa arrived.

At around 3pm, we pressed to make 57 litres of juice;  Lovely dark red colour, big extract for Rose.

Checked readings as follows

Refractomer; 23 Brix
hydrometer reading 1.096
Acid tested at 5 parts per thousand

Plan next day to to uplift the TAcid to 6.5 ppt