2007 Cabernet Franc

 Amount 85 pounds
 Cost $1.00 / pound
 Grower
 Purchased via Mainbrew, Hillsboro OR
 Region Eastern Washington
 Date Picked
 10/20/2007 or 10/21/2007
 Date Received
 10/21/2007


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General Plans
- Cold soak outside for at least 48 hours - maybe 72, injecting with CO2 2 times per day.
- Try to get as high of an extraction as possible - plan to use as a blender grape.
- Will add some tartaric acid - low on acid at crush.
- Plan to do MLF - unless there is a prohibitive amount of L-Malic acid when tested.


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Day 1 (Sunday - 21st October)
- 3:00 pm: crushed and added 50ppm meta
- 5:00 pm: placed fermenter outside to keep cool and injected with CO2 after stirring and taking sample for testing
- 5:00 pm: tested BRIX, TA and pH and took sample for ETS

 BRIXdegrees 24.5 
TAg / 100 ml
0.59
 pH -----3.46



Chemistry Notes
1. BRIX is perfect
2. TA is low - will need to add tartaric before fermenting (check ETS report first)
3. pH and TA are pretty balanced


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Day 2 (Monday - 22nd October)
- Injected CO2 a few times throughout the day
- 10:30 am: Received report from ETS dropped off yesterday

TAg / 100 ml
0.62
pH -----
3.57
 L-Malic Acid
g / 100 ml
0.276



Chemistry Notes
1. Well, my TA and pH numbers are not too far off the Lab's numbers.
2. Malic acid came in on the low side - this is probably good seeing as TA is low already.  MLF will drop TA by 1/2 malic acid level = 0.138.  this means that we will need to add some tartaric either now or after.  Would like to add at least 1/2 now.

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Day 3 (Tuesday - 23rd October)
- 8:00 am: Injected CO2
- 6:30 pm: 48 hours of cold soak is finished.  Moved fermenter inside - garage.  72F.   Fermenter temp 54F.
- 10:45 pm: stirred in 1.5 tsp DAP (Will add more later)
- 10:45 pm: inoculated with DYW62 yeast. (Bordeaux Red Yeast) - [Fermenter temp 64F]
- 10:45 pm: injected just a touch of CO2

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Day 7 (Saturday - 27th October)
- 9:00 am: added 7g tartaric acid... will add more after MLF
- 9:00 am: punched down the cap
- 9:00 am: fermenter temperature 77F
- 11:00 pm: punched down the cap

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Day 7 (Sunday - 28th October)
- 9:30 am: cap temperature 80F
- 9:30 am: punched down the cap
- 4:00 pm: punched down the cap
- 4:00 pm: fermentation slowing - test BRIX

BRIXdegrees 7.5
pH-----3.69




TODO: inoculate with MLF culture (freeze dried) + add leucofood