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Category Archives: Winemaking
Carnation Anapa Winery, vol 2, day 33: topping up
Since the second carboy with Cabernet Sauvignon was lacking some volume to do proper anaerobic fermentation I needed to top it up. But unfortunately I couldn’t find any juice that’d match (grape, location, year) mine so I decided to add … Continue reading
Carnation Anapa Winery, vol 2, day and 30: oak chips
I’ve ordered a 1-pound bag of medium toasted French oak chips on Amazon and over the course of past two days added about 55g (~2oz) in each of the filled full carboys: B#1 Syrah “wild” B#2 Syrah “calm” B#3 Cabernet … Continue reading
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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
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 … Continue reading
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. … Continue reading
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
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 … Continue reading
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 … Continue reading
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 … Continue reading
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 … Continue reading
