After becoming immersed in political blogs this campaign season, I decided to start my own. No, it's not political in nature; too many skeletons in my closet. Something everyone but the most stringent teetotaler would enjoy - wine making.
Unfortunately I'm more than halfway through the process for the 2008 vendage. But better late than never. And besides, this gives me a head start on next year.
I have two vats going. One with California syrah (84%) and roussanne (16%) crushed on 10/4. The Brix was an exceptional 29.0. This is a traditional belnd in the northern Rhone region of France. Roussanne, a white grape, is added in amounts up to 15%.
The second vat is North Fork Long Island merlot; picked, shipped across the Long Island Sound and crushed last Saturday. Nothing beats fresh grapes. Brix was 20.5. Purchased an additional 100+ lbs of grapes; too much for my 500 liter vat. I drained off about 15 gallons of juice/grapes skins so far.
The third batch is already in barrel; pressed this past weekend. Lodi California zinfandel.
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6am - Pushed the cap down on the syrah/roussanne and merlot vats. Drained off another 4 gallons of Merlot juice and topped off my 4 side buckets. Brix of syrah/roussanne vat is down to 6.0. Sprinkled in the last of the yeast nutrients; ~1 ounce. A bit late given the Brix but the amount was small. Hoping the cap floats for one more week.
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