Harvest - Day 2

Day 2 of Harvest. We decided to focus on getting the Barbera. We managed to get 4 tubs of that and one tub of Chenin Blanc. We probably could have picked the Chenin Blanc sooner and gotten some more white but by the time we got to it the wasps were in full control of it and really going at it. At our risk we decided to evict a few of the wasps and grab as much as we could. It wasn’t the best quality but it was sweet and could be used in the Syrah to co-ferment and hopefully bring up the sugar level slightly.

After the crush of the Barbera and Chenin Blanc I got the following measurements:

Barbera – Two Brute buckets

Brix 25, pH 3.23 (ratio 260.82)

Chenin Blanc – Co-Fermenting with Syrah

Brix 24, pH 3.44 (ratio 284)

After sulfite and everything in the buckets I distributed 100lbs of dry ice to all the vats except for one Barbera vat to test the difference.

The plan now is to cold soak the grapes for a few days then think about some additions to them. My tentative plan is to add lallzyme to the Syrah to maximize the color extraction. Then inoculate soon afterwards with ICV-D254. For the Sangiovese I won’t do any color extraction and try the Brunello yeast BM45. For the Barbera I’ll try Enoferm VRB.