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.