20Kg grapes picked in 2018 and frozen.
2019-09-09
Lightly pressed and filtered -> 11L
Specific gravity = 1.065
PH = 5
2019-09-10
Syphoned top 10L from must and discarded remainder
Added 700g Sugar
Specific gravity = 1.088
Added 1/2 packet activated Lalvin EC1118 Yeast
Placed in kitchen (15 - 25C)
2020-09-14
32Kg grapes picked
PH = 2.94 (PH=4 for lawn vine, and 2.8 for wall vine)
Pressed and filtered -> 23L
Specific Gravity = 1.050
Added 1Kg Sugar -> 1.060
Added 900g Sugar -> 1.080
2020-10-03
Following fermentation, SG = 0.995, 9% measured, 11% calculated.
Added small amount of water to glass and then yeast+sugar
After 6 hours, added same amount of wine + more sugar
Repeated twice until glass full
Added yeast nutrient
Syphoned still wine from old yeast, and added yeast nutrient - 1.75L discarded.
Added 20g sugar per bottle and capped - 28 bottles and 250ml.
Left to Ferment
2021-02-09
Chilled bottles outside (-2 degrees)
Mixed 2Kg salt with 1Kg ice and 5L of water in a plastic bag in a coolbox
Temperature reached -8 after 10 minutes
2021-12-18
Took grapes from freezer - pressed -> ~11L juice
Specific Gravity = 1060
Add 1L Mineral water with 773g sugar -> 1070
Add 964g Sugar -> 1090
Refractometer -> 1088
PH = 3.15
2022-01-05
Fermentation finished SG=0.990
Syphoned still wine from old yeast - 1L discarded
Created new yeast mix with a little sugar, teaspoon of yeast nutrient, and mixed 50/50 with wine
Mixed 50/50 with wine every 6-12 hours until all mixed
Added a few teaspoons of sugar at each stage
2022-01-09
14L wine - adding 26g sugar per L => 364g sugar
2023-01-09
32Kg Grapes -> 23L must
PH=5
Specific Gravity = 1.066
Added XXXg sugar -> Specific Gravity = 1.080
2023-09-26
50Kg grapes -> 32L
OG = 1.050
Add 1630g -> 1.085
Add 1080g -> 1.070
PH = 2.90 - 3.40 (measured after sugar added)
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