Carnation Anapa Winery, part 3, day 51: Corking

I decided to do not cork shortly before going on vacation and instead wait little more. Now I came back from vacation, measure specific gravity the last time and finally cork.

  • Petite Sirah: 0.992 (0.990 + 1/5)
  • Mourvèdre: 0.992 (0.990 + 1/5)
  • Grenache: 0.990

I bought the last box of green bottles at Mt Si Homebrew Supply and rented handy floor “Itallian” corker for $20/day. The new one they sell for $120 so it looks like a good deal since I need it only one day in a year.

CAW GPS #1.1, 10.11.2018

  • Grenache: 34%
  • PetiteSirah: 33%
  • Mourvèdre: 33%

CAW GPS #1.2, 10.11.2018

  • Grenache: 45%
  • Petitee Sirah: 38%
  • Mourvèdre: 17%

CAW GPS #1.3, 10.11.2018

  • Grenache: 33%
  • PetiteeSirah: 34%
  • Mourvèdre: 33%

CAW GPS #1.4, 10.11.2018

  • Grenache: 29%
  • PetiteSirah: 26%
  • Mourvèdre: 45%

CAW GPS #1.5, 11.11.2018

  • Grenache: 26%
  • PetiteSirah: 45%
  • Mourvèdre: 29%

CAW M100%, 11.11.2018

  • Mourvèdre: 100%

CAW PS100%, 11.11.2018

  • Petite Sirah: 100%

CAW G100%, 11.11.2018

  • Grenache: 100%

CAW GPS #1.6, 11.11.2018

  • Grenache: 33%
  • PetiteSirah: 34%
  • Mourvèdre: 33%

CAW GPS #1.7, 11.11.2018

  • Grenache: 23%
  • PetiteSirah: 32%
  • Mourvèdre: 45%

That’s it, folks! 10 bottles total. Now let’s wait for few months before starting tasting what I’ve got.

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Carnation Anapa Winery, part 2, day 30: Re-measuring specific gravity

Before going on vacation for 2.5 weeks and leaving the carboys on their own, I’m re-measuring specific gravity to understand where we’re at and when it would be good time to bottle-and-cork:

  • Petite Sirah: 0.994 (0.990 + 2/5)

  • Mourvèdre: 0.992 (0.990 + 1/5)

  • Grenache: 0.986 (0.990 – 2/5)

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Carnation Anapa Winery, part 2, day 13: Carboys

I estimate that 3 6-gallon half-full buckets will produce about 2 gallons of grape juice each. Unfortunately I couldn’t find 2-gallon carboys so I bought 6 1-gallon carboys at another local brewing supply store, Brewhouse Provisions in Redmond. I’m going to test 2 types of airlocks: S-shaped aka twin bubble and cup aka 3-piece.

But first I’m measuring again specific gravity in each of the buckets:

  • Petite Sirah: 1.000

  • Mourvèdre: 0.995

  • Grenache: 1.000

Now I’m pouring and pressing must out of buckets into carboys for secondary fermentation.

Additional equipment used:

  • Plastic funnel. The one I got is little too wide for mouth of small 1g carboy

  • Nylon bag. Next time have few. And a separate filter for the funnel

In addition of 1g of each variety, I got about 0.25g of Petite Sirah, 0.5g of Mourvèdre, 1.75g of Grenache. And now don’t know what to do with these partially filled carboys. Will mix them all together most likely.

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Carnation Anapa Winery, part 1, day 12: Specific gravity

Attempt #3. I’m measuring Specific Gravity to understand for how long more keep the must in the buckets.

  • Petite Sirah: 1.030
  • Mourvèdre: 1.004
  • Grenache: 1.014

I wish I knew should I stop and should I continue.

It looks like the process in Mourvèdre has stopped or slowed down significantly. And same in Grenache. I think it’s time to buy carboys.

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Carnation Anapa Winery, part 1, day 10: Specific gravity

Attempt #2. I’m measuring Specific Gravity to understand for how long more keep the must in the buckets.

  • Petite Sirah: 1.14

Then hydrometer broke, again. Need to buy another model, apparently.

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Carnation Anapa Winery, part 1, day 8: Specific gravity

So far looks good. I’m measuring Specific Gravity to understand for how long more keep the must in the buckets… But hydrometer broke before I even could start. Reordering another one.

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Carnation Anapa Winery, part 1, day 4: adding yeast

Seemingly nothing is happening within the bucket of Petite Sirah. Decided to add cultured yeast:

  • 60ml of boiled water at 105f

  • pack of EC-1118

  • stir, wait 5 minutes, stir again

  • pout into the must

Evening update: good news! Seemingly the reaction has started. So I decided to add yeast to the rest of the buckets:

  • Another pack of EC-1118 into Grenache
  • Bourgovin RC-212 into Mourvède

Note: I haven’t used sulfites to kill wild yeast.

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Carnation Anapa Winery, part 1, day 3: Mourvèdre

The third and final bucket is finished now.

  • I forgot to weigh in raw grapes

  • My weight: 78.75, my weight with bucket: 88.40, i.e. 9.65 kg of grape juice

  • Room temperature: 22.4c at 22.14.

Up next: shop on Amazon for a better masher. Wait, punch down, rinse, repeat

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Carnation Anapa Winery, part 1, day 2: Grenach

Baby steps. Today I destemmed and crushed the bucket of Grinache:

  • My weigh: 78.80, my weigh with bucket: 90.65, i.e. 11.85 kg of raw grapes
  • My weight: 78.25, my weigh with bucket 89.95, i.e. 10.7 kg of grape juice
  • I’ve lost 0.55 just but staying on foot and processing the vines
  • Room temperature: 19.4c at 23:12.

Additional equipment used:

  • Potato masher from Fred Meyer. Two different. Both sucks, will return. Need something will smaller holes and a comfortable handle.

Up next: finish processing the buckets.

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Carnation Anapa Winery, part 1, day 1: Petite Sirah

Today I destemmed and crushed the bucket of Petite Sirah.

  • My weight: 78.95, my weight with container: 89.35, i.e. 10.4 kg of raw grapes.
  • My weigh: 78.00, my weight with bucket: 87.10, i.e. 9.1 kg of grape juice.

Equipment used. To support local I buy brewing supplies at Mt Si Homebrew Supply in Snoqualmie.

  • 6-gallon food grade bucket (primary fermenter)
  • Star San 4 oz (for bucket sanitization)
  • Plastic containers (for unprocessed grapevines, waste)
  • Hands (to destem)
  • Kitchen nylon turner (to crush). Need a better tool though. Like a potato masher.

Up next: I’m going to punch down it every 12 hours.

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