This year we harvested about 400# of Vidal. We attempted to separate less ripe from more ripe fruit. We ended up with 15.3g from ripe fruit, 4g mixed with Frontenac Gris (giving it a darker color), and 4g of less ripe fruit. We cold settled the wine and one bucket came out dark, I believe that to be due to my failure to get KMS in the bucket. So I segregated that bucket as well, and any thoughts I had of using my 110l Speidel variable capacity tank were tossed aside. In the ripe, gris, less ripe batches, respectively, we got pH 2.88, 2.88, 2.86; pH was adjusted with 2t, 1t, 1.5t of calcium carbonate, respectively, to final pH of 2.97, 2.95, and 2.99. I fermented with QA23 again, along with the usual Booster Blanc and Opti White doses, and bentonite day 3.
Given the number of buckets and size of batch, we couldn't really drop the temps much and it pretty much ripped through in a week. And again, like last year, got a reductive. I hit it early with a bench-trialed dose of 25ppm. It's cold stabilizing now, one carboy at a time. It will need fining, each carboy is not clearing well. Total is 22 gallons, we'll see if we end up bottling all of it.
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