Wine Making -- 1988

Background and General Notes

September 2006

I continued experimentation this year, doubling the amount of last year's production. I continued with filtration and a more judicious use of oak chips and pourback.

This year I branched out with other experiments. For the Ravat 51 I did two batches, each with a different yeast to see what difference it made. I also did a blend of chardonnay and seyval, oaking half of it. I also had my first disaster where a carboy of Leon Millot oxidized. [This wasn't a total loss -- in retrospect I'm amazed at how many people happily slurped it down!]


Wines Made in 1988

Wine

Started

Bottled

Yield

Leon Millot

16 Sep 1988

14 Nov 1989

29 bottles

Foch

18 Sep 1988

17 Sep 1989

28 bottles

Chardonnay-Seyval

22 Sep 1988

12 Nov 1989

57 bottles

Scuppernong

24 Sep 1988

01 Sep 1989

6 bottles

Vidal

18 Oct 1988

14 Nov 1989

26 bottles

Mead

22 Oct 1988

03 May 1989

13 bottles

Ravat 51, batch 1

04 Nov 1988

09 Apr 1989

27 bottles

Ravat 51, batch 2

06 Nov 1988

09 Apr 1989

37 bottles

Carmine

?

?

42 bottles

Total Made:

 

 

265 bottles


Leon Millot

Ingredients

Fruit

6 gallons Leon Millot juice, 20.5 brix, 1.1 acid, 30ppm sulfite

Pectic Enzyme

3 tsp

Yeast Nutrient

4 tsp

Yeast Energizer

3 tsp

Yeast

Lalvin KV-1116

Winemaking Actions

Tasks

Date

SG

Started with 8oz oak chips

16 Sep 1988

1.082

Racked, oak chips removed

19 Sep 1988

1.022

Racked, 1/4 tsp K-sulfite added

04 Oct 1988

1.001

Racked, 1/4 tsp K-sulfite, 1/2 tsp ascorbic acid, 1 tsp citric acid added

28 Jan 1989

0.999

Filtered, #1 filter pad

27 Mar 1989

0.999

Filtered, #2 filter pad

09 Apr 1989

0.999

Bottled carboy, partially oxidized

05 Oct 1989

--

Bottled remaining gallon, in great shape

14 Nov 1989

--

Final Notes

Yield

29 bottles

Afterthoughts

This one was a great lesson -- make SURE the airlock is filled with something beside air! The wine from the carboy was drinkable -- I fed it to friends with no palate, who typically loved it. If I recall I threw out the last few bottles.

The extra gallon? That made me cry! Not the wine, but the fact that it was wonderful and I lost the previous 5 gallons of it!


Foch

Ingredients

Fruit

100# foch grapes, 23 brix, 1.05 acid

Pectic Enzyme

3 tsp

Sulfite

1 tsp

Yeast Energizer

3 tsp

Yeast Nutrient

4 tsp

Yeast

Lalvin KV-1116

Winemaking Actions

Tasks

Date

SG

Crushed & yeast added

18 Sep 1988

1.092

Pressed

24 Sep 1988

1.002

Racked, 1/4 tsp K-sulfite, 1/2 tsp ascorbic acid, 1 tsp citric acid added

28 Jan 1989

1.000

Filtered, #1 filter pad

27 Mar 1989

1.000

Filtered, #2 filter pad

09 Apr 1989

1.000

Bottled

17 Sep 1989

1.000

Final Notes

Yield

28 bottles bottles

Afterthoughts

This one worked out fine. I really like Foch!


Chardonnay/Seyval

Ingredients

Fruit

6 gallons Seyval juice, 20.5 brix, 1.15 acid, 60ppm sulfite

Pectic Enzyme

3 tsp

Yeast Energizer

3 tsp

Yeast Nutrient

4 tsp

Yeast

Red Star Epernay II

Fruit

6 gallons Chardonnay juice, 23.0 brix, sulfite 30ppm

Grape Tannin

1 tsp

Pectic Enzyme

3 tsp

Yeast Nutrient

5 tsp

Yeast

Lalvin kv-1116

Winemaking Actions

Tasks

Date

SG

Started Seyval

22 Sep 1988

1.081

Racked Seyval

29 Sep 1988

1.000

Racked Seyval, 1/4 tsp K-sulfite, 1/2 tsp tannin added

09 Oct 1988

0.994

Started Chardonnay

17 Oct 1988

1.092

Racked Chardonnay

22 Oct 1988

1.014

Racked Chardonnay

14 Nov 1988

0.998

Racked Chardonnay, 1/4 tsp K-sulfite, 1/2 tsp ascorbic acid, 1 tsp citric acid added

25 Jan 1989

0.994

Racked Seyval, 1/4 tsp K-sulfite, 1/2 tsp ascorbic, 1 tsp citric added

28 Jan 1989

0.994

Seyval filtered, #1 filter

27 Mar 1989

0.994

Chardonnay filtered, #1 filter pad

27 Mar 1989

0.994

Seyval & Chardonnay blended, filtered w/ #2 filter pad; Half of blend bottled; remaining carboy of blend put on toasted oak chips

09 Apr 1989

0.994

Oak removed

30 May 1989

0.994

Bottled

12 Nov 1989

0.994

Final Notes

Yield

32 bottles regular, 25 bottles oaked

Afterthoughts

This was an interesting blend, one that I would try again. The oak was less successful; this one was better with more of a Chablis flavor than a White Burgundy flavor.


Scuppernong

This wine was made from grapes that grew in my parents' yard in northern Florida. Originally identified as Muscadine, since moving to NC I discovered they were a variety of Scuppernong.

Ingredients

Fruit

30# Scuppernong grapes, 13 brix

Acid Blend

1 tsp

Grape Tannin

1/4 tsp

Pectic Enzyme

1/2 tsp

Sulfite

1/4 tsp

Yeast Energizer

1/2 tsp

Yeast Nutrient

2 tsp

Yeast

Red Star Epernay II

Winemaking Actions

Tasks

Date

SG

Crushed

24 Sep 1988

1.054

Pressed

29 Sep 1988

1.004

1# corn sugar added

29 Sep 1988

1.032

Racked

04 Oct 1988

1.000

Racked

09 Oct 1988

1.000

Racked, Ravat pourback added

08 Apr 1989

--

Bottled

01 Sep 1989

--

Final Notes

Yield

4 bottles

Afterthoughts

This was an experiment using grapes that grew in my parents' yard in FL. This was my first indication that native southern grapes don't make good wine. Years later I tried Muscadine, with similarly poor results. But to be fair, these grapes were not cultivated as wine grapes, so the lack of quality didn't help things ... and even a bit of left over Ravat pourback didn't help it much. :-)


Vidal

Ingredients

fruit

6 gallons Vidal juice, 21.0 brix, 30ppm sulfite

grape tannin

1/4 tsp

pectic enzyme

3 tsp

yeast nutrient

6 tsp

yeast

Red Star Epernay II

Winemaking Actions

Tasks

Date

SG

Started

18 Oct 1988

1.082

Racked, 1/4 tsp K-sulfite added

01 Nov 1988

1.000

Racked, 1/4 tsp K-sulfite, 1/2 tsp ascorbic, 1 tsp citric acid added

28 Jan 1989

0.995

Filtered, #1 filter pad

27 Mar 1989

0.995

Ravat pourback added

08 Apr 1989

--

Filtered, #2 filter pad

09 Apr 1989

--

Bottled

14 Nov 1989

--

Final Notes

Yield

26 bottles

Afterthoughts

I must have had a BUNCH of ravat reserved for pourback this year! Vidal makes a great wine, regardless of dry or sweet.


Mead

Ingredients

fruit

5# honey

acid blend

1 tsp

pectic enzyme

1/2 tsp

sulfite

01 Campden

yeast energizer

1/2 tsp

yeast nutrient

1 tsp

yeast

Red Star Epernay II

Winemaking Actions

Tasks

Date

SG

Started

22 Oct 1988

1.102

Racked, 1/4 tsp K-sulfite added

27 Jan 1989

1.002

Racked

08 Apr 1989

1.002

Bottled

03 May 1989

1.002

Final Notes

Yield

13 bottles

Afterthoughts

My first attempt at mead. Came out ok, enough that I'd eventually try again.


Ravat 51 (Vignoles) Batch #1

Ingredients

fruit

6 gallons Ravat 51 juice, 26.0 brix, 1.1 acid, 60ppm sulfite

grape tannin

1/4 tsp

pectic enzyme

3 tsp

yeast energizer

1 tsp

yeast nutrient

6 tsp

yeast

Red Star Epernay II

Winemaking Actions

Tasks

Date

SG

Started

04 Oct 1988

1.107

Racked, 1/4 tsp K-sulfite added

15 Oct 1988

1.004

Racked, 1/4 tsp K-sulfite, 1/2 tsp ascorbic acid, 1 tsp citric acid added

28 Jan 1989

1.002

Filtered, #1 filter pad

27 Mar 1989

--

Filtered, #2 filter pad; Bottled

09 Apr 1989

--

Final Notes

Yield

27 bottles

Residual Sugar

1%

Afterthoughts

I recall adding reserved Ravat juice to sweeten the wine, but my records don't indicate it other than to state the residual sugar. Some times my record keeping was right on ... other times there were gaps. Also, at times I wrote notes on a piece of paper initially (to avoid getting the book messed up) and lost the paper before transcribing the notes.


Ravat 51 (Vignoles) Batch #2

Ingredients

fruit

8 gallons Ravat 51 juice, 23.0 brix, 1.1 acid, 60ppm sulfite

grape tannin

1/4 tsp

pectic enzyme

4 tsp

yeast nutrient

8 tsp

yeast energizer

1-1/2 tsp

yeast

Lalvin KV-1116

Winemaking Actions

Tasks

Date

SG

Started

06 Nov 1988

1.090

Racked, 1/4 tsp K-sulfite added

14 Nov 1988

1.000

Racked, 1/4 tsp K-sulfite, 1/2 tsp ascorbic acid, 1 tsp citric acid added

28 Jan 1989

0.996

Filtered, #1 filter pad

27 Mar 1989

0.996

01 quart pourback added

27 Mar 1988

1.000

Filtered, #2 filter pad

09 Apr 1989

1.000

Bottled

09 Apr 1989

1.000

Final Notes

Yield

37 bottles

Afterthoughts

This was part of an experiment to create wine in 2 batches from identical juice, using different yeast. While some people rave over the differences in yeast, I didn't note much between these two batches. I may try this experiment again some time in the future.