Pressed the Barbera

The caps on the barbera went back to falling again and I felt like I needed to protect them a bit more and get them into carboys. So I went ahead and pressed all of them today. For barbera 1 I got 12 gallons, for barbera 2, I managed 11 gallons, and for barbera 3 I got 3 gallons plus a 1.5 liter bottle. I'll let them sit for a few days and run some more residual sugar tests on them before starting MLF. I put airlocks on everything incase there's any fermentation still going on. I hope there is because the measurements indicate that they are all still hovering on or just below -1 brix.

The alcohol measurements were showing 12% for barbera 1 and 2 and a little less for barbera 3. This time I just left each of the cakes in the press after each pressing which make each subsequent pressing easier since I didn't need as much stacked wood to get the pressing done.

At the very end of all the pressings sitting on top of the cake was a lone berry which survived all of the wine making process. Perhaps we should take it back to the vineyard so that it can tell its survival story to the vines.