2020  Chardonnay

For 2020 I have gone back to Brehm for a Carneros Chardannay, mostly because they were picked before most of fires and thus should not have any smoke taint.  When I was ready to get my grapes health issues in the family limited my options.

11/9/20 Just realized I had the wrong year on my postings, sorry for the confusion.  Just be glad when 2020 is over.

 3 October 2020

I ordered four (4) pails (~5,25 gallons each) of Chardonnay from Brehm on 25 September.  I picked them up from the warehouse in Richmond, CA on 29 September.  They were frozen pretty solid, so I let them defrost for 2 days and opened them on 1 October.

According to Brehm the basic analysis should be:

   Brix    TA      pH     YAN
   24.1  0.65    3.52    295

My measurement (after stirring) was

   S.G.  Brix   pH 
  1.102 25.4  3.5

 I will test TA latter (after my test kits from ACCUVIN arrive).  Also I do not test for YAN (personal preference).

To each pail I added: More Wine BF995 - Brehm White additive pack           

Added at start            

            • TAN250 — Tannin FT Blanc Soft (3g)

            • AD356 — Opti-White (15g)   

Added 2 hours later                

            • AD343 — Go-Ferm Protect (10 g)     

1 & 2    • DYW56D  — Dry Wine Yeast - ICV-D47  - (5g)           

3 & 4    • DYW58    — Dry Wine Yeast - RC 212  - (5g)

The pails


The must after yeast addition

This year I am going to try co-innoculation for malolactic fermentation.  I added today to each pail: 

           • AD345 — Fermaid K (8 g)

           • DYWM7 — Dry Maloactic Bacteria - Viniflora CH16

10 October 2020

The most interesting part was that when the fermentation started it went fast, to the point of overflowing the containers.

The wine has now gone through primary fermentation and on to secondary and settling.

On 9 October 2020 I racked to four - 5 gallon carboys.  To each I added 1/2 teaspoon polyact and and 1 Tablespoon of bentonite.

 Should look a lot clearer in about a week.

9 November 2020

Finished secondary fermentation and intial clearing.  Now have it on a slight amount of oak.  Also added some Potassium Metabisulfite.

The red wine is some of last years syrah that I have still not bottled (about 6+ gallons).

May 2021

Well it actually turned out well.  Bottled the wine at the end of May.

17 December 2021

The wine is very drinkable, and I am on to my next wine (Crush 2021)

 

 

Or my excursion into winemaking

If you have any questions or would like more information please contact me at:: info@smartdogwinery.com