Archive for November, 2007

Racking

Rack the Cab Sauv, Merlot, and Franc; top up as necessary

Garagistes: MG, MC, GW, JMQ

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Ferment Nutrients

The additives that proved so successful this year:

Recipe
10 gal. water, warm
25 lbs. sugar
115 g tartaric acid
80 g yeast nutrient
40 g diamonium phosphate (DAP)
05 g calcium citrate

Makes 12 gal total or scale as needed. Water temperature between 70F and 90F will make the yeast feel welcome and helps the sugar dissolve. Yeast nutrient is nutritional yeast, the same as that sold for humans at the grocery store. Diamonium phosphate is a nitrogen fertilizer. Some yeasts need more than others but a little extra is better than not enough. The tartaric acid could be another acid, even lemon juice or an acid blend. Yeast is happy in an acidic environment and most bacteria are not. If for red wine the acid addition would be 230 g to give the correct acidity in the finished beverage. Calcium is needed for yeast reproduction. If the water has less than 15 ppm calcium you need to add some. You can also use calcium carbonate (shells, antacid) or calcium sulfate (plaster of paris).

General formula in grams per liter:
1000 water
300 sugar
3 tartaric acid (6 for wine)
2 yeast nutrient
1 DAP
.1 calcium citrate

Makes 1.2 liter

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Bottling

Bottle everything but the Peugeot, which will hole up in a few barrels until Spring 2009.

Garagistes: All hands!

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Blending Trials

Sample the Cab Sauv, Merlot, and Franc and create blends for Peugeot and possibly Deux Chevaux. Top up as necessary

Open to all Garagistes: Please RSVP

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Racking

Rack the Cab Sauv, Merlot, and Franc, and in so doing, create the blend pinpointed with scientific precision at blending trials the previous weekend.

Garagistes: MG, WD, MC, RB

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Racking

Rack the Cab Sauv, Merlot, and Franc; top up as necessary

Garagistes: MG, RS, JP, WD

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Peugeot Bottling

Bottle and label the ’06 Peugeot

Garagistes: All hands!

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