- 29# 3oz elderberry
- 10# 4oz sugar
- 21 quarts water
- 6t pectic enzyme
- 80g tartaric acid
- 6g Opti Red
- 7g Booster Rouge
- 1g Lallzyme EX
The berries were simmered in the usual fashion.
This year I adjusted to target TA instead of pH. Starting TA was 1.95 and I adjusted to 6.5. The pH dropped from 4.95 to 3.4 range. I added the sugar, water, enzymes, and gave it a 4 day cold soak. The volume was too great for a standard fermentation bucket so I used the larger one, and it barely fit in the temperature control setup. I warmed it up, made the final adjustments, and pitched K1-V1116.
The temperature curve on this wine was very steady. I started off at 70F but soon turned it down to 68F. The last couple of days I bumped it up to 72F to help it finish up.
At 1.004 I racked most of this wine off to 5, 1, and 1/2 gallon carboys. The extra gallon is going toward a port. For this port, I added sugar back to raise the SG back up to 1.030. I fermented it down again to 1.004 and repeated this process. The fermentation slowed up at 1.014 the second time, so I did my math and came up with an ABV of 16.14% and 3.6% RS. So I stabilized at 19% with 7.5 ounces of Everclear, added KMS, and racked it off to a 1 gallon carboy. I anticipate using a little oak on this wine.
Meanwhile the regular batch got racked again after a week and I moved 10l to the oak barrel. The remainder went into a 3 + 1 gallon carboys.
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