Montepulciano

Tested the Montepulciano again.  Brix 20.5, TA = 6.5.  Hopefully should be perfect in 2 weeks time.

Acid Levels

Acid Testing

Take 5mls of wine (before yeast is added) and add to test tube. Add a small amount of water, then add 4 drops of Indicator solution.  Gradually add Sodium Hydroxide, the amount of mls added = the parts per thousand of TA...no need for any multiplication adjustment.

Sangiovese measured TA = 5 ppt

Pecorino 7.5 ppt

We added Tartaric Acid to the Sangiovese to try and raise acid levels to 6.5 pt.

Raising 40 litres of must from 0.5 to 0.65, = 1.5 * 18 grams * 40 litres / 19

See page 127 "From Vines to Wines"

Grape Harvest Update

Pressed Sangiovese at 8.30am Sunday 22nd September, yield 40 litres, Brix 22.5, Hydrometer reading at 1.092

Pressed Pecorino at 10am, Sunday 22nd September, yield approx 60 litres, Brix 24, Hydrometer reading 1.10.

Grape Harvest

Grapes look good.

Tested Brix Friday 20th September 5pm;

Pecorino 24.5
Montepulciano 21
Sangiovese 23

Grapes look good.  Pecorini small, some browning, some wasp damage, but on the whole looks in reasonable condition.

Red Grapes both look very good, big bunches, very little wasp damage. On the Sangiovese a few bunches were rasiny, but overall big black beautiful bunches.

Picked 121.6 Kgs Pecorino 3pm Saturday 21st.
Picked 76 Kgs Sangiovese 5pm Saturday 21st

Destemmed for 15 minutes then left in cold room overnight.