Winemaking 2024
(1). Destem the Grapes
(2). Check and Adjust the Must
a. Brix 21 - 22
b. Acid .60% - .70% (reds)
c. P.H. 3.4 - 3.6 (reds)
(3). Add Pectin Enzyme (breaks down the must)
(4). Cold Soak - Maceration (days of your preference)
(5). Hydrate Yeast and add to the must
(6). Add Yeast Nutrients
(7). Ferment until brix reading is near "0"
(8). Press the grapes - leaving behind the solids.
(9). Add the Malolactic Nutrient and Culture
(10). Increase temperature to 75° for fermentation
(11). Test for completed Malolactic fermentation (approximately 1 to 3 months when activity stops in the airlock)
(12). Cold Stabilization (25° approximately 2 weeks)
(2). Check and Adjust the Must
a. Brix 21 - 22
b. Acid .60% - .70% (reds)
c. P.H. 3.4 - 3.6 (reds)
(3). Add Pectin Enzyme (breaks down the must)
(4). Cold Soak - Maceration (days of your preference)
(5). Hydrate Yeast and add to the must
(6). Add Yeast Nutrients
(7). Ferment until brix reading is near "0"
(8). Press the grapes - leaving behind the solids.
(9). Add the Malolactic Nutrient and Culture
(10). Increase temperature to 75° for fermentation
(11). Test for completed Malolactic fermentation (approximately 1 to 3 months when activity stops in the airlock)
(12). Cold Stabilization (25° approximately 2 weeks)
