Brix check #3

This morning I did some brix checks and tastings. First the results of the brix checks:

Barbera 1: -0.5 brix
Barbera 2: 0 brix
Barbera 3: 0 brix

Sangiovese: -1.5 brix

Syrah/Chenin Flextank: 0 brix
Syrah/Sangiovese: -1 brix
Syrah/Chenin 2: -1 brix

Everything was tasting nice, and the Syrah Chenin Blanc in the 5 gallon bucket is really starting to come around now. I think it's going to be just fine. The stand out so far is the Barbera which was cold soaked. The Sangiovese is also tasting really nice.

I also checked on the Barbera and Sangiovese raw experiments. The barbera had already formed a cap so fermentation has begun. I have to admit that I took some of the barbera off the top and put it in with the Sangiovese because it was going to get to big, pretty small amount and we have a good pure sangiovese anyway.

These experiments are done in the non-intervention method with ambient yeast. I heard the term ambient yeast the other day and it appeals to me because it doesn't say that it is "native" or imply that the yeast has come from the vineyard but may just be one roaming around the winery (garage). I'm also not adding anything at all to the fruit so what we get is what nature has given us.

I've also got the press propped up on bricks now and high enough to press into the 5 gallon buckets. I'll need to do the final assembly of it later but I'm feeling pretty ready for the pressings.