This will detail the fermentation of our first harvest of Pinot noir and Sauvignon blanc

SAUVIGNON BLANC
Harvest – 9/23/12
Amount – ~20 lbs
Brix – 22.6
Yeast – VL1 (a Viogner type)
Manually crushed and de-stemmed into a small press. Press resulted in about 2 gallons of liquid. 10g of VL1 yeast was added to a 5 gallon carboy with a plastic cup on top at 1pm. 5ml of a 10% potassium meta-bisulfite solution was added as a preservative, approximately 35ppm.

9/24 – Lovely smell
10/4 – added mlf
PINOT NOIR
Harvest – 9/23/12
Amount – 34 picking tubs with ~35 lbs in each, or 1190 lbs, Brix – ~23.2 Crushed and de-stemmed at EMTU vineyards into a 1/2 ton bin. 32g of meta-bi-sulfite added as a preservative. Also added 40 lbs of dry ice. Temperature of must solution reduced from 62 F to 40 F.
9/24 – 48 F at noon
9/25 62 F at 9:30am Brix = 22.8 or 23.0 , Added 10 g Lallzyme Enzyme, 30# dry ice
9/27 55 F, added 40# dry ice, liquid very viscous due to enzymes
9/29 58 F, Added 1.5 g/l of tartaric acid and 0g assmanshausen yeast
9/30 62 F, brix 22, punch down
10/1 82 F, brix 19.8, punch down
10/2 88 F, brix 12.7 and 9.8, pH 3.84, punch down and added 0.5 g/l tartaric acid
10/3 90 F, brix 4.5, pH 3.82, great color much less viscous
10/4 81 F, brix -1.4
10/8 pH 3.76, very dark purple and cap has fallen….ready for pressing this morning.