Pear Wine

4/29/12:

• Bought 25lbs of D'Anjou pears at Sam's Club
• Cut pears but unable to squeeze any juice from pieces.  Ended up putting pieces in blender to squeeze juice
• Added 5 Campden tablets and set for 24 hours

5/3/13:

• Added 10 lbs. of sugar, 1 tbsp. Yeast Energizer, ½ tsp. Pectic Enzyme, 3 tbsp. Acid Blend, ½ tsp. Wine Tannin to pulp bag and topped up until 5 gallon mark.  Sprinkled EC-1118 packet on top.
• Put top on bucket and set to ferment

5/6/12:

• Wine starting to leak out top.  Pressing fermentation bag down every day

5/10/12:

• Transfered over to homemade plastic carboy.  Topped up to neck of carboy.

5/24/12:

• Measured specific gravity at 0.997.  Added 1 tablespoon of potassium sorbate and 6 Campden tablets.  Stirred for 2 min.  Added 1 packet of chitosan and stirred again for 2min.

Washington Meritage

Here is description on this wine: A blend of Cabernet Sauvignon, Cabernet Franc and Petite Verdot, this wine features great extract, deep colour and intense aromatics of dark berry fruit, cassis, peppery spice, cedar and smoke. The seductive nose of this wine foreshadows magnificent texture and flavour, including dark berries, liquorice, vanilla and warm brown spices that glide across the palate. The texture and mouthfeel of the wine offers up silky tannins and a velvety smooth structure.

5/6/12: 

• Added 2 litres of hot water to benotite 15grams
• Poured grape juice into solution
• Added water to qs to 6 gallons
• Measured specific gravity at 1.100
• Added 30 grams French Oak (Heavy) particles
• Added 60 grams European Hungarian oak powder
• Added 30 grams Toasted oak powder
• Mixed ingredients together
• Sprinkled two packets of bourgovin RC 212 yeast (Saccharomyces cerevisiae)
• Locked on top and placed air-lock

5/8/12:

• Wine vigerously bubbling!!!!!!!

5/14/12:

• Measured specific gravity at 0.96.  Transfered over to glass carboy

5/24/12:

• Measured specific gravity at 0.94.  Added 1 packet 15grams of potassium sorbate and 4 grams of potassium metabusulfite.  Mixed hard for 2min.  Added 1 packet of chitosan and then mixed for another 2min.  Topped up to neck of carboy.

Syrah

9/12/11:  Ordered 4 lugs of Syrah Grapes from the Lodi region in California.

9/24/11: Grapes were crushed and de-stemmed at Bacchus and Barleycorn. 

Also ordered a live yeast culture of Chateau Red.  Ordered a malo-lactic culture as well, but somehow didn’t get that picked up but didn’t get charged to it is a wash.  

Took 18 gallon plastic bucket to pick up grapes.  Filled to within 2inches of the brim. Need a bigger container next time.  3 lugs fit fine; 4 or more equal about 18 gallons of must/juice.

Split the must/juice into two 7.9gallon primary fermenters.  Added 3 tablespoons of pectic enzyme and 2 tablespoons of Yeast nutrient to each primary.  The Brix of the grapes were 18.4 (specific gravity 1.075).  As the recommendation for initial specific gravity is between 1.090 and 1.100, added 6 cups of cane sugar to each bucket to raise it to 1.096.  Tartric acid was between 0.72 so it was in the correct range (0.6-0.7).

The temperature of the must was about 50 and the yeast was 60 but I ran out of time and divided the yeast culture between the two buckets.  Put lids on top but no air lock.  Left for campout

9/25: Fermentation slowly beginning. The basement smells great!!

9/26:  Went downstairs in morning to find the juice spilling all over the table.  Fermentation had really kicked up and the grapes were pressed completely flush to the lid of both buckets.  Cleaned up as best as possible and transferred some of each bucket into last primary fermenter.  

9/29:

Checked specific gravity of must.  All buckets were around 1.020-1.022.  Put must into cheese cloth bag and pressed with wine press.  Didn’t have welded nut plate attached so did most pressing with hand.  Got about 11 gallons of juice out.  Split between glass and plastic carboy.  Attached air lock and set to ferment.  Put remaining skins into home-made primary fermenter and added enough water to slightly float skins.  Would rather get better quality juice instead of quantity (like last year) Fermentation started up rapidly and not enough air space so poured some of first-run juice into the second-run bucket.  Added 5 cups of sugar, 5 tablespoons of acid blend, ?? yeast nutrient to second run bucket.  Put lid on and set to ferment.

10/2:

Checked specific gravity of second run.  It was right at 1.000.  Attached welded pate/nut to bottom of wine press.  Used to press to extract about 4.5-4.75 gallons of juice out.  Topped up to bottom of plastic carboy (water cooler bottle) neck.  Attached air lock.  Fermentation not started

10/3:  Fermentation still not started.  Will call Bacchus and see what needs to be added.

10/25: Racked wine from carboys back into primary buckets.  Split 8oz of Medium French Oak chips between 3 buckets. Each first run bucket got 3oz of chips and 2nd run got 2oz of chips.

11/4: Notified last night that ML cultures came in.  Checked wine buckets this morning.  Both buckets of 1st run look great.  2nd run bucket had white film on top.  Can't remember what that was.  Added 1 culture of ML to each bucket and stirred.  Will check in a few days on fermentation status.

12/14:  Racked the 2nd run bucket into plastic carboy.  Added 3 crushed Campden tablets.  Still smells a little off.  Tasted one of the 1st run buckets.  Oooooohhhhh baby!!!  Gonna be good.

Strawberry Shazam

Tuesday, February 22nd:

• Went to Sam's Club to get pineapples and sugar for more pineapple wine since I drank/gave most of it away and we only have two bottles left.  They had an awesome selection of strawberries so I bought 18lbs of them for $4.88/lbs.
• De-stemmed and chopped all strawberries and put them in the fermentation bag and QS with warm water to near top of barrel. 
• Added sugar until specific gravity was 1.1.  Was going for 1.09 but overshot it a bit.
• Followed Bacchus's fruit wine receipe.
• Set in basemet and let it go.

Monday, February 28th:

• Checked the specific gravity at 1.015.
• Transferred to secondary fermenter and topped off with 500mL of water.
• Attached airlock
• Will check in 3 weeks (March 21st (ish))

Operation Cab Resurrection

• Saturday, October 24th
• Was out running errands with my beautiful pregnant wife and I cannot get the lousy result of the Cab out of my mind.  We swung by my home brew store, and they suggested to add a can of concentrated juice.  Found out another neighborhood brew store carried concentrated cabernet juice and was willing to help me try and save the Cab.  Since I had already added potassium sulfite and sorbate, the options were limited.  Final plan was to make 10 gallons of 18% cabernet from Alexander grape concentrate and to mix 50:50 with the current dilute cab and get a resulting 13-13.5% full bodied cab.  Bought 2 96oz and 2 48oz cans.  Since I only have 3 extra buckets, juggling the dilute wine with concentrated wine will be the majority of the battle.
• Put 1 98oz and 1 48oz can of concentrate in each primary fermenter.  Added enough water to bring up to 5 gallons.  Plan was to add 4lbs of sugar to each to bucket to raise Sp gravity to 1.14.  Actually took about 19lbs between the two buckets.  When checking the acid, acid level was 0.3%.  Added 3 tablespoons to one bucket, but need to get more to bring the other up.   Will probably add a total of 6 tablespoons per each bucket which will result in a tanic acid level of 0.75% so when it is diluted, it should be still potent.  Added 1tsp of tanin and then pectin enzyme.  Split yeast nutrient between two buckets.  Added two packets of yeast to water for 5min to get re-hydrated and then added to each bucket.  Affixed air lock on bucket.  Almost immediately begain bubbling. 
• Saturday, November 6th
• Sp grav of bucket 1: 1.03
• Sp grav of bucket 2: 1.04
• Tuesday, November 16th
• Sp grav of bucket 1: 1.02
• Sp grav of bucket 2: 1.025
• Transfered bucket 1 to temporary holding bucket until original dilute cab was transfered out of glass carboy into primary fermenter.  Then transfered resurrection cab into glass carboy and airlocked.  Will check in 1-2 weeks.
• Sunday, November 28th
• Sp grav of bucket 2: 1.025
• Transfered bucket 2 to temporary holding bucket until original dilute cab was transfered out of glass carboy into primary fermenter.  Then transfered resurrection cab into plastic carboy and airlocked will check in 1-2 weeks.
• Wednesday, December 8th
• Sp grav of bucket 1: 1:02
• Sp grav of bucket 2: 1.03
• Both buckets were very, very sweet and very strong in alcohol.  Sp gravity is not changing at all so will call Bacchus tommarrow and see if it will.  Very, very good flavor.  Per recipe, should be between 0.99 and 1.00 spec grav before adding stabilizer.  Doubt will hit that.
• Wednesday, December 15th
• Sp grav of bucket 1: 1.025
• Sp grav of bucket 2: 1.03
• Spoke with Bacchus and they recommended to mix to taste.  Tested 1:1 ratio with Elaine and Blaine.  We all thought it was a little on the wild side, but had a very good flavor.  Utilized several 5 gallong Home Depot/Lowe's buckets to transfer all the various wines around.  I mixed 2.5 gallons of concentrated wine with 2.5 gallons and put each 5 gallon batch into either a carboy or primary fermenter.  Took a specific gravity reading.  Each bucket was approximately 1.01.  Had about 4 liters of dilute wine left over.  Split into 4 1.1 liter aliquots and added them to the 4 batches.  Took another specific gravity reading of each and was still 1.01. Per Bacchus, fermentation may start up again so haven't added the Zinfandel pumace or Oak chips.  Will check specific gravity in a couple of days.  If not changing, will add stabilizer and potassium sulfate and then chips and pumace.  I think this is going to work.  Woot Woot!
• Tuesday, December 21st
• Sp grav of each bucket/carboy: 1.01
• Added 2 tsp of potassium sorbate and 2 campden tablets to each container
• Added oak chips (amount?) and Zinfandel pumace to each container and stirred but had to run to breastfeeding class. 
• Wednesday, December 22nd
• Stirred each container vigorously for 2min to ensure driving off of C02 and mixing in chips/pumace. 
• Already smells great and color is beautiful

Faux Chablis

Wednesday, October 13th, 2010

• Bought 25lbs of Thompson Seedles grapes (Sultana) from a Farmer's Market outside of gym
• Stomped grapes to break skin and pressed with wine press. 
• Kept grape pulp in bucket and qs with water to 5 gallons
• Crushed 3 Campden tablets and stirred into bucket and covered.

Thursday, October 14th, 2010

• Added packet of EC-118 yeast
• Sprinkle of yeast energizer
• Sprinkle of wine tanin
• Sprinkle of Pectin enzyme

Thursday, October 21st, 2010

• Specific gravity: 1.02

Friday, October 22nd, 2010

• Specific gravity: 1.02
• Transferred to secondary carboy (water cooler)
• Added 1.5 liters of warm water
• Locked with airlock
• Some debris transferred, but did so to maximize juice racked

Monday, November 1st, 2010

• Added 4lbs of sugar and 2 tablespoons of acid blend
• Added another packet of EC-118 yeast and sprinkle of yeast nutrient

Saturday, November 6th, 2010

• Transferred back to primary fermenter
• Locked with airlock
• Taste is light, citrus

Sunday, November 28th, 2010

• Transfered back to secondary fermenter after seeing milky white cobweb floating material
• Added in 2 capden tablets and tablespoon of sorbate
• Stirred really hard and replaced airlock

Wednesday, December 8th

• Tasted wine.  Good flavor but a little light.  Perhaps will add something to add a little more flavor.

Sunday, December 12th

• Bottled wine.   Only got about 16 bottles out of it.  Still tastes good but not heavy at all.  Probably won't do this experiment again.

Cabernet Sauvignon

• Friday, October 1st;
• Purchased 2 lugs of Cabernet Sauvignon grapes from Lodi region via Bacchus and Barleycorn for $57 per lug.
• Had grapes de-stemmed and crushed by Bacchus and Barleycorn
• Put grapes through wine press at home and got out total of 5.5 gallons of pure juice
• Split juice into two buckets: originally labeld them bucket 1 and bucket 2.
• QS each bucket with hot water to equal 6 total gallons
• Specific gravity of bucket 1 was: 1.05
• Specific gravity of bucket 2 was: 1.042
• Added 2.25 cups of cane sugar to each bucket
• Put 1 packet of Stavin French Oak Chips: Medium plus Toasted 3oz in each bucket
• Put 1 packet of Light toasted Oak chips 4oz in each bucket
• Bentonite  granules, 1 tablespoon in each bucket
• Added 2 crushed tablets of Camptan to each bucket: let sit for 24
• Saturday, October 2nd
• Added 1 packet of EC-118 Sacchromyces bayanas to each bucket
• Beginning to ferment in bucket 2
• Tuesday, October 5th
• Was a knucklehead and put air-locks on primary fermenters on Saturday.  Removed them today and added 1/2 packet of EC-118 to each bucket.  Hope I didn't mess the whole batch up!!
• Saturday, October 9th
• Checked Specific gravity on both buckets;
• Bucket 1: 0.996 (originally 1.05)
• Bucket 2: 0.997 (originally 1.042)
• Batches seemed quite a bit lighter than expected
• Transfered bucket 1 to new carboy (plastic)
• Transfered bucket 2 to old carboy (glass)
• Used left over sediment from buckets and transfered to home-made primary fermenter and toped up to 5 gallons.  Added a dusting of yeast energizer.
• 2nd run wine very sedimenty and estimation of specific gravity was 1.02.
• Might have had 1-2 drops of potassium metabusulfite drip from air lock into bucket 1.
• Will check  2nd run wine on Sunday, October 16th
• Will check bucket 1 and 2 on Tuesday or Wednesday, October 19th or 20th.
• Checked 2nd run on Saturday.  It was not fermenting but rotting so threw out.
• Thursday, October 21st, 2010
• Bucket 1: Specific gravity
• Bucket 2: Specific gravity
• Tasted wine and it was very dilute.  Will probably be a very normal table wine, not a knock out. 
• Friday, October 22nd, 2010
• Bucket 1: Specific gravity
• Bucket 2: Specific gravity
• Added 2 crushed Campden tablets and 1 tablespoon of potassium sorbate to each bucket and stirred hard.
• Split one large packet of Chitosan between two buckets and stirred hard
• Replaced air locks and will check in 8 days.