The 2019 Foch will be drinkable with decent color. We're trying some new techniques described here to preserve the color in 2020.
Harvest brought in 51#, far less than the ~200# last year. Dancing Man kept some of the critters away, but we still lost 1/3-1/2 of the crop to critter losses. The yield this year was lower as well, probably due to a late frost. I calculated the TA at 17, pH 2.98. Crush and destem yielded over 5g of must. I treated with 50ppm SO2, then used the double salt technique 61g calcium carbonate to get TA to 10, pH 3.8. I added back some tartaric to get the pH to 3.41. 1.076 + 488g sugar to get to 1.090. Opti Red and Booster Rouge but no enzymes.
I pitched yeast 8/16, VP41 8/17, then pressed 8/22 and immediately added 2.8g Enartis Tan Uva. Wound up with 3.5g plus a bottle for topping. Some oak cubes will help finish MLF.
No comments:
Post a Comment