Carnation Anapa Winery, vol 2, day 22: Specific gravity

I’m measuring specific gravity in the buckets with Cabernet Sauvignon:

  • Bucket #4: 1.006
  • Bucket #5: 1.022
  • Bucket #6 “bad boy”: 1.080

I also measured the temperature inside the carboys:

  • Batch #1 “wild”: 60.09F
  • Batch #2 “calm”: 67.09F
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Carnation Anapa Winery, vol 2, day 21: racking, specific gravity

I’m racking my Syrah and measure specific gravity in each of two 5-gallon carboys. Now on I’ll come them batches with specific name that describe their behavior.

  • Syrah Batch #1 “wild”: 0.992. I decided to keep in garage where it’s cooler since it’s already October.
  • Syrah Batch #2 “calm”: 0.993. This one I moved inside the house as an experiment to see the difference between temperatures.
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Carnation Anapa Winery, vol 2, day 19: Cabernet Sauvignon (cont’d)

My weight: 78.50 kg

Bucket #6:

  • 27 kg

I got so much grapes this year that it took me 4 days to finish the destemming and crushing. The very last batch got contaminated with some sort of fungus or mold. So I added the double dosage of Potassium Metabisulfite, that it 2 x ΒΌ tsp per 5 gallons of must. I’ll keep the bucket opened in garage for 24 hours before adding yeast. Which I don’t have anymore anyway.

Total amount of Cabernet Sauvignon I got this year is 74.15 kg (163.47 lbs). What has filled full three 5-gallon buckets.

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Carnation Anapa Winery, vol 2, day 17: Cabernet Sauvignon (cont’d)

My weight: 78.00 kg

Bucket #5:

  • 24.15 kg

Yeast: 1 pack of Lalvin Bourgovin RC 212

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Carnation Anapa Winery, vol 2, day 16: Cabernet Sauvignon

I decided to do not delay and start processing the recently picked grapes today. So first weight it in.

Some precalculations:

  • My weight: 79.40 kg
  • With empty container: 80.85 kg
  • Empty container: 1.45 kg

Bucket #4:

  • 23.00 kg

Yeast: 1 pack of Lalvin Bourgovin RC 212.

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Carnation Anapa Winery, vol 2, day 16: Racking

Past weekend I did few things. First, I racked two of my 5-gallon carboys, removed a lot of dead yeast from their bottoms. I’ve read on internet that these bottom wastes may give wine the yeast smell, exactly what I ended up with last year, so I decided to do not take risk and dumped it with some bottom juice as well. So instead of having 1 extra gallon of juice now I had -1 gallon of juice, means of the carboys didn’t have enough juice to fill it up.

Then I drove to Zillah, WA again and picked about 6 buckets of Cabernet Sauvignon from same Chapman Vineyard. I will weight all what I’ve got tomorrow and start processing right away.

I got 2 gallons of Syrah juice, again from same Chapman Vineyard, but professionally fermented at Knight Hill Winery in industrial half-ton bin. I filled up one of my 5-gallon carboys with it. The result was fascinating: it started bubbling up very actively and continues to do it till now, about 24 hours later.

I racked another carboy again, added the rest of this very active juice to it, got 1 gallon of leftovers for the future needs.

Up next: wait for bubbling up to slow down, measure specific gravity, maybe rack again.

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Carnation Anapa Winery, vol 2, day 9: Specific gravity, secondary fermentation

One week has passed and I’m measuring specific gravity again to see if it’s time to rack the buckets and proceed to secondary fermentation:

  • Bucket #1: 0.994
  • Bucket #2: 0.995
  • Bucket #3: 0.995

Per the information on the internet it’s definitely time for secondary fermentation, so that’s what I will do now.

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Carnation Anapa Winery, vol 2, day 3: Adding yeast

By about 11 PM of the next day I finished processing the grapes. I got at least 15 gallons of must: 2 almost full buckets and 1 little less.

This time I purchased at Mt. Si Homebrew Supply in Snoqualmie the yeast Clos Wine Yeast DYW45 that smells pretty good and is claimed to be “amazing for Syrah, Petite Syrah, Grenache, Tempranillo, and Carignane” (Cambridge comma is mine) by Cellar Science, batch #51362 (whatever it means).

I added about 5g into first two buckets and little less than that (almost the rest of the second pack) to the third bucket.

Up next: specific gravity in bucket #3. Which was 1.100, surprisingly or not the same as in the other two.

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Carnation Anapa Winery, vol 2, day 2: Specific gravity

By the end of the first day of processing the grapes I’ve got two 6-gallon buckets almost full of juice. However, unlikely the prior year when I forgot to do that, now I’m going to measure the specific gravity at the start. Also to label the buckets.

  • Bucket #1: 1.100
  • Bucket #2: 1.100 (or little more)

I decided to not kill the wild yeast, same as past year. But I’ll definitely kill the rest of the yeast at the end of the fermentation.

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Carnation Anapa Winery, vol 2, day 2: weighting in

Some precalculations:

  • My weight: 79.75 kg
  • With empty bucket: 80.90 kg
  • Empty bucket: 1.15 kg

Bucket #1:

  • With bucket: 92.55 kg
  • Grapes: 11.65 kg

Bucket #2:

  • With bucket: 95.05
  • Grapes: 14.15 kg

Bucket #3:

  • With bucket: 94.65 kg
  • Grapes: 13.75 kg

Bucket #4:

  • With bucket: 90.85
  • Grapes: 10.4 kg

Bucket #5:

  • With bucket: 91.00 kg
  • Grapes: 10.55 kg

Bucket #6:

  • With bucker: 89.35 kg
  • Grapes: 8.9 kg

Total: 69.4 kg (or 153 lb even).

I’m going to start processing the grapes now. Will likely take a few days.

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