Well since we crushed here are the developments:
- I brought samples in the lab and the acids came out nice with ph’s for the rose and red 3.51 and 3.66 respectively, we are likely to have to add some acid as during fermentation tartrates are dropped.
The sugars however spiked. The rose was 27.1 and the red was 28.8. Therefore unless we want a fire water rose and stuck fermentation on the red, we have to water back. I have added 2.25 gallons to the rose to bring it down to a potential alcohol of 14, and may water back further. The red, I have added 9 gallons and might have to go as high as 13 to get it back into the 14.1 to 14.4 range. I am bringing samples into the lab tomorrow.
So, we are definitely pressing on Saturday with the fermentation cranking away. Paul and Rachel are the only ones in the group that I know have trucks to help pick up the press. I don’t want to put anyone out Sunday morning, but if there are any volunteers I would be grateful.
Raise your hand if you think you can help out between 11-4 on Sunday. I only need a few!
Stay tuned for more details.
