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)
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
Now I’m pouring and pressing must out of buckets into carboys for secondary fermentation.
Additional equipment used:
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.
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.
Attempt #2. I’m measuring Specific Gravity to understand for how long more keep the must in the buckets.
Then hydrometer broke, again. Need to buy another model, apparently.
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.
Seemingly nothing is happening within the bucket of Petite Sirah. Decided to add cultured yeast:
Evening update: good news! Seemingly the reaction has started. So I decided to add yeast to the rest of the buckets:
Note: I haven’t used sulfites to kill wild yeast.
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
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.
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.
Hi there! My name is Alex. I write emails and in C# at Microsoft at day, I like various liberal staff on Twitter at night. I’m a diabetic on high fat/low carbs all day around. I’m a wine enthusiast. And now I’m also a home wine maker. And here I’m going to keep notes of my journey.
Today I drove with my son to Carthage Vineyard/Knight Hill Winery located in Zillah, WA and picked-up three 6-gallon buckets of three different varieties of grapevines: Grenache, Petite Sirah, Mourvèdre. I’m going to try to make famous red blend GSM, which actually is made of Sirah. So I’m going to call mine GPS instead.
Why Carnation Anapa? I live now in Carnation, WA. My great-great-grandfather Maxim Alexandrovich Boyko-Baba lived in Anapa, Krasnodar Krai, Russia. Somewhere around 1923-24 he has planted a vineyard. Less than 3 years later, shortly before the first harvest, someone wrote a donos. Shortly thereafter he was dekulakizated. In the memory of his life and efforts and to restore the family tradition I call this project Carnation Anapa.