Wine Making -- 1997

31 December 2007

After many years I found my notes for 1997. This is the year I went really bonkers. Bought 274 lbs of Carmine, made it in two Batches with different yeasts, and then did second runs off each's skins!


Wines Made in 1997

Wine

Started

Bottled

Yield

Canned Cabernet

11 Mar 1997

11 Sep 1997

27 bottles

Carmine Batch #1

13 Sep 1997

07 Feb 1998

56 bottles

Carmine Batch #2

13 Sep 1997

07 Feb 1998

26 bottles

Carmine Batch #1 Second Run

21 Sep 1997

07 Feb 1998

28 bottles

Carmine Batch #2 Second Run

21 Sep 1997

07 Feb 1998

18 bottles

White Bordeaux Kit

26 Apr 1997

11 Sep 1997

29 bottles

Total Made:

 

 

184 bottles


Canned Cabernet

Ingredients:

fruit

two 46 oz cans Alexander's Sun Country Cabernet Sauvignon Concentrate

sugar

12 cups

yeast nutrient

3 tsp

bentonite

4 tsp

acid blend

6 tsp

grape tannin

1 tsp

yeast

Red Star Montrachet

Notes

Tasks

Date

SG

Started. Added all ingredients

11 Mar 1997

1.085

Racked.

21 Mar 1997

1.002

Racked.

26 Apr 1997

0.997

Bottled.

11 Sep 1997

0.997

Final Notes

Yield

27 bottles

Afterthoughts

This one came out ok, although everyone who tasted it liked it better than I did.


Carmine Batches #1 & #2

Ingredients:

fruit

274 lbs Carmine

sulfite

2 tsp sodium metabisulfite

yeast

Wyeast 2028 & Lalvin EC-1118

Notes

Tasks

Date

SG

Crushed fruit, added sulfite. Divided pulp into 2 fermenters, 2/3 into Batch #1 and 1/3 into Batch #2. Innoculated Batch #1 with Wyeast and Batch #2 with Lalvin.

13 Sep 1997

1.080

Batch #1: Pressed fruit getting 13 gallons free run juice. Added 3/4 tsp sulfite and 6-1/2 tsp pectic enzyme.

20 Sep 1997

1.004

Batch #2: Pressed fruit getting 7 gallons free run juice. Added 1/4 tsp sulfite and 3-1/2 tsp pectic enzyme.

20 Sep 1997

1.000

Batch #1: Added 6 cups sugar.

21 Sep 1997

1.010

Batch #2: Added 2-1/2 cups sugar.

21 Sep 1997

1.080

Batch #1: Racked.

19 Oct 1997

0.997

Batch #2: Racked.

19 Oct 1997

0.996

Batch #1: Racked.

21 Feb 1998

0.995

Batch #2: Racked.

21 Feb 1998

0.995

Batch #1: Bottled.

16 Jun 1998

0.995

Batch #2: Bottled.

16 Jun 1998

0.995

Final Notes

Yield

Batch #1: 56 bottles
Batch #2: 31 bottles

Afterthoughts

Every last bottle of Batch #2 spoiled in the fall of 1998, some 4 months after bottling. The second run from Batch #2 didn't spoil, so the problem appears to have been introduced some time after pressing.

I didn't care for this carmine, possibly because the vines were very young (3-4 years). Oddly enough the second run batches tasted better than the first!


Carmine Batches #1 & #2 Second Run

Ingredients:

fruit

pulp from fermentation of 274 lbs Carmine

sugar

Batch #1: 23 cups
Batch #2: 20 cups

water

Batch #1: 5-3/4 gallons
Batch #2: 3 gallons

pectic enzyme

Batch #1: 4 tsp
Batch #2: 2 tsp

grape tannin

Batch #1: 2 tsp
Batch #2: 1 tsp

Notes

Tasks

Date

SG

Batch #1: Started second run using pulp from Carmine Batch #1.

21 Sep 1997

1.046

Batch #2: Started second run using pulp from Carmine Batch #2.

21 Sep 1997

1.070

Batch #1: Pressed pulp, SG 1.004. Added 1/2 tsp sulfite and 6-1/2 cups additional sugar.

27 Sep 1997

1.021

Batch #2: Pressed pulp. Added 1/4 tsp sulfite.

27 Sep 1997

1.010

Batch #1: Racked.

19 Oct 1997

0.991

Batch #2: Racked.

19 Oct 1997

0.991

Batch #1: Racked, added 1/2 tsp potassium sulfite.

10 Jan 1998

0.991

Batch #2: Racked, added 1/4 tsp potassium sulfite.

10 Jan 1998

0.991

Batch #1: Bottled.

10 May 1998

0.991

Batch #2: Bottled

10 May 1998

0.991

Final Notes

Yield

Batch #1: 28 bottles
Batch #2: 18 bottles

Afterthoughts

Didn't have a lot of body, but to be expected from a combination of young grapes and second run. Not my favorite, but better than the 1st run.


White Bordeaux Kit

Ingredients:

fruit

WineArt White Bordeaux Kit

sugar

6 cups

yeast

Lalvin EC-1118

Notes

Tasks

Date

SG

Started kit.

26 Apr 1997

1.084

Racked. Bentonite added.

05 May 1997

1.016

Bottled.

11 Sep 1997

0.990

Final Notes

Yield

29 bottles

Afterthoughts

This was my second kit -- I was really impressed with it. Not that it was a great wine, but it was a good-valued table wine. Definitely better than anything in that class, and certainly cheaper to make. [Not that price is my motivating factor here!]