Monday, 1 April 2013

Grape Harvest 2013

Lorenza ready to crush
We harvested our Chambourcin grapes on the 30/3/13. This is about two weeks earlier than the past few years. The sugar level was at 26 brix, which equates to about 14.3% alc so it was time to pick. We had a dryer season than last year so the grapes were in much better condition. They were picked, de-stemmed and crushed within an hour (not such a big job in a micro-vineyard).

I added some pectic enzyme and tannisol, then left the must sit until today when I added the yeast and nutrient. Now I just have to let it sit on the skins for a week, then press.

the huge harvest
our winery is the envy of the wine industry!

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