The Adventure Begins

This year’s harvest went smoothly, though the sorting of the bunches showed that anti fungal treatments can still be improved (vide supra). Still, we managed to secure 4 flats of berries, now crushed and fermenting. For the interested, 21 Brix, pH 3.4 and TA of 7.2 g tartaric/L. No Chaptalization or acidulation needed.
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Mark Lipton
 
Just sampled the “barrel sample” with my wife and son. Zounds! This shit is actually good, albeit in the high acid red vein. No off scents or flavors. Not bad for a first experiment.

Mark Lipton
 
Wow, exciting!

Did you use the 500 ml beaker? What are you doing elevage in?

This is so exciting!!!!
 
originally posted by BJ:
Wow, exciting!

Did you use the 500 ml beaker? What are you doing elevage in?

This is so exciting!!!!
Click to expand...

Nah, I ended up finding 1L glass carboys and am using them. Come bottling time, I’ve got some 375 mL screw cap bottles that I’ve been saving up for just this purpose.

Mark Lipton
 
Congratulations! The acidity will self-ameliorate when it goes through malo, which it will likely do sometime between now and September I'd suspect.
 
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