2007 Pinot Noir
| Amount | 120 Pounds |
| Cost | $0.60 per pound |
| Grower | Jim Reese |
| Area | Chehalem Mountain, Oregon |
| Date Picked | 10/12/2007 - 3:00 pm (Self Picked) |
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General Notes
- Slightly low BRIX - will add sugar to raise 1% potential ethanol
- TA slightly high, PH slightly low - but balanced. Will need to do MLF to lower TA
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General Plans
- Soak on skins for 36-48 hours prior to inoculating
- Yeast:
- BRIX reading is low - will add some sugar
- Will decide on oak post-fermentation
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Day 1 [Friday - Oct 12th 2007]
- 2:30 pm: picked 120 pounds and crushed
- 4:45 pm: tested pH, TA, and BRIX (calibrated pH meter prior)
| BRIX | degrees | 21.5 |
| pH | ----- | 3.15 |
| TA | g / 100 ml | 0.875 |
Chemistry Notes:
1. BRIX is slightly low - will add sugar
2. pH is somewhat low but somewhat balanced with high TA
3. TA of 0.85 will require MLF to lower to wanted level of 0.55 - 0.65
- 5:00 pm: added 60ppm sulfite
- 5:15 pm: added pectic enzyme for better extraction
- 10:00 pm: Plan to add 1.2 pounds of sugar in two parts to raise the BRIX by 2.0 (= about +1.0% potential alcohol).
Will add 0.6 pounds now and test tomorrow AM for BRIX. If BRIX is up 0.5, add the other half. If different reading,
adjust addition.
- 10:30: added 0.6 pounds of baking sugar (pure cane sugar - but powdered instead of granular - this should help it
enter solution)
- 11:00 pm: fermenter temperature: 70F.
------------------------------------------------------------------------------------------------------------------------------------------- Day 2 [Saturday - Oct 13th 2007]
- 8:00 am: tested BRIX
| BRIX | degrees | 22.0 |
Chemistry Notes:
1. BRIX was adjusted as wanted - add second half.
- 8:15 am: added DAP
- 8:15 am: added 0.6 pounds of bakers sugar.
- 8:30 am: Fermenter temperature: 70F.
------------------------------------------------------------------------------------------------------------------------------------------- Day 3 [Sunday - Oct 14th 2007]
- 10:15 am: Fermenter temperature: 70F
- 10:30 am: Added two packets of yeast recommended from Mainbrew in Hillsboro.
- 5:00 pm: tested pH (calibrated pH meter prior)
| pH | ----- | 3.23 |
------------------------------------------------------------------------------------------------------------------------------------------- Day 4 [Monday - Oct 15th 2007]
- 10:15 pm: Fermenter temperature: 71F
- 10:15 pm: Ambient Temperature 71F
- 10:15 pm: starting to ferment - but slowly.
- 10:15 pm: strong pungent smell has developed - stronger than other batches in the past.
- 11:20 pm: tested pH (calibrated pH meter prior)
| pH | ----- | 3.49 |
TEST THE FOLLOWING DAY SHOWS THIS PH TEST TO BE INVALID. (NOT SURE WHY)
Chemistry Notes:
1. Holy cow - I will test this again tomorrow - but this is a bigger jump than expected at this point in the game. I calibrated the meter successfully prior to testing and also tested the Gamay right after this - the Gamay numbers seem in the right ballpark - so guessing this is accurate. I also shook the sample somewhat to degas it if needed- does seem like much CO2 yet, but fermentation has slowly started.
------------------------------------------------------------------------------------------------------------------------------------------- Day 5 [Tuesday - Oct 16th 2007]
- 8:00 pm: punched down the cap - fermentation really starting now - cap has started to form.
- 9:00 pm: tested pH (calibrated pH meter prior)
| pH | ----- | 3.29 |
------------------------------------------------------------------------------------------------------------------------------------------- Day 5 [Wednesday - Oct 17th 2007]
- 8:00 am: cap temperature: 78F. Raising temperature in room 2F to hopefully allow cap temp to touch low 80 degree range for a day or two.
- 8:00 pm: punched down the cap - fermentation really under way now - cap has fully formed
- 11:00 pm: cap temperature: 85F. Ambient Temperature 73F.
- 11:00 pm: punched down the cap
- 11:00 pm: tested BRIX and pH
| BRIX | degrees | 16.0 [ 1.63 ] |
| pH | ----- | 3.30 |
------------------------------------------------------------------------------------------------------------------------------------------- Day 6 [Thursday - Oct 18th 2007]
- 8:00 am: cap temperature: 85F
- 8:00 am: punched down the cap
- 8:00 am: added 1tsp DAP and stirred in
- 10:00 pm: cap temperature: 85F
- 10:00 pm: punched down the cap
- 10:00 pm: added final 6 ounces of sugar and stirred in
------------------------------------------------------------------------------------------------------------------------------------------- Day 7 [Friday - Oct 19th 2007]
- 7:30 am: punched down the cap
- 8:30 am: dropped off sample (from crush) at ETS lab in Mcminnville, [L-Malic acid content]
- 2:48 pm: Got results for L-Malic acid from Lab
| L-Malic Acid | g / 100 ml | 0.563 |
Chemistry Notes:
1. MLF will drop the TA level by 1/2 the content of L-Malic acid at start. This means MLF will lower TA by 0.28
- 6:30 pm: cap temperature 80F
- 6:30 pm: tested BRIX and pH
- 6:30 pm: punched down the cap
- 6:30 pm: cap starting to diminish slightly - easier to punch down
| BRIX | degrees | 3.5 (1.014) |
| pH | ----- | 3.32 |
- 2:00 am: punched down the cap
------------------------------------------------------------------------------------------------------------------------------------------- Day 8 [Saturday - Oct 20th 2007]
- 11:45 am: cap temperature 78F
- 11:45 am: punched down the cap
- 8:30 pm: cap temperature 75F
- 8:30 pm: cap still exists, but easy to punch down
- 8:30 pm: tested BRIX and pH
| BRIX | degrees | 0.0 (1.000) |
| pH | ----- | 3.32 |
Chemistry Notes:
1. Need to press in the AM. (Will rent press from Mainbrew)
------------------------------------------------------------------------------------------------------------------------------------------- Day 9 [Sunday- Oct 21st 2007]
- 3:00 pm: pressed (medium) - got 7 gallons
- 4:00 pm: added 1g leucofood.
- 4:00 pm: added MLf starter (freeze dried)
- 4:00 pm: placed carboy at 72F
------------------------------------------------------------------------------------------------------------------------------------------ Day 10 [Monday - Oct 22st 2007]
- 8:00 am: bubbling like crazy - MLF must be started
------------------------------------------------------------------------------------------------------------------------------------------ Day 11 [Tuesday - Oct 23rd 2007]
- 8:00 am: still bubbling like crazy
- 8:00 am: carboy at 72F