Australian Petit Verdot

Selection® Australian Petit Verdo: Limited Edition: Box cost: $140


4.2 gallons (16 liters) of concentrated juice

Toasted Oak chips: 30gram packet x2

French Oak chips: 30gram packet x2

Bentonite: 15gram packet

Saccharomyces bayaccus (EC-118) Lavin yeast: 5gm packet

Potassium sorbate: 5gram packet

Potassium metabusulfite: 4gram packet

Chitosan: 1 packet

1. 4/11/10: 4.2 gallons (16 liters) of juice and 4 liters of hot water added to primary fermenter along with oak chips, bentonite and yeast. Covered with lid but no airlock

2. Initial specific gravity: 1.095

• 4/17: specific gravity 1.035

• 4/18: specific gravity 1.020

• 4/20: specific gravity 1.009

3. 4/20/10: Transferred to glass carboy

• 4/30/10: attempt to check specific gravity. Failed miserably. Tried flower vase from Walmart. No good. Need funnel and wine thief

• 5/1/10: specific gravity 0.998

• 5/2/10: specific gravity 0.997

• 5/3/10: specific gravity 0.997

• 5/4/10: specific gravity 0.996

• 5/5/10: specific gravity 0.996

4. 5/5/10: Added potassium sorbate, potassium metabusulfite dissolved in ½ cup cold water; mixed in wine and stirred hard for 2min. Added packet of chitosan and mixed hard for 1 minute. Topped off with 4 cups cold water

5. 5/13/10: Rack to primary fermenter. Add 3 vase of cold water and 1 tsp of potassium metabusulfite. Tasted wild but good flavor

6. 5/30/10: Bottled 34 bottles. Kept last 4 bottles that had sediment for personal tasting. Kept bottles standing on bottom. Laid on side on 6/3/10.