"Joe Sallustio" > wrote in message
om...
> Here are my numbers for pailed Regina juice picked up in Pittsburgh.
> Regina is Central Valley fruit. The acid samples were degassed, but
> the juice was not fermenting, I get it when it comes off the trucks.
>
> Initial Values SG TA g/l pH:
>
> Date: 09/03/2004 (corr. to 68 F)
>
> Cabernet Sauvignon 1 1.088 blend X
> Cabernet Sauvignon 2 1.086 6.82 3.28
>
> Syrah 1 1.090 blend X
> Syrah 2 1.090 6.45 3.46
>
> Riesling 1 1.084 blend X
> Riesling 2 1.085 5.48 3.39
>
> Sauvignon Blanc 1.083 4.95 3.39
>
> Joe
>
> (Andy j.) wrote in message
. com>...
> > Hi again......is the central valley harvest under way?......my local
> > supplier here has not recieved the price listings etc. from Montreal
> > yet....anyone on here get any California grapes yet ??......and what
> > is the quality of Merlot and Cab.Sauv. generally like this
> > year?......andy j.
Here are some numbers measured from some San Diego, California grapes
crushed in the past few days.
Viognier, 9/3/04, 23.2, 0.69, 3.29
Syrah, 9/4/04, 30.1 (yes, 30.1 Brix), 0.61, 3.98
Merlot, 9/7/04, 24.3, 0.62, 3.42
Carignane, 9/8/04, 24.0, 0.57, 3.38
Syrah, 9/9/04, 23,0.69, 3.31
Merlot, 9/9/04, 25.5, 0.64, 3.25
The high Brix Syrah was not watered down. It is fermenting with Prise de
Mousse yeast and is at 6 Brix. It has lots of "fruit" character, but we
will see if the alcohol (~16 - 16.5%) is too dominate. It may or may not be
a heck of a wine.
Crush just started and my fanny is dragging already. I may be getting too
old.
Regards,
Lum
Del Mar, California, USA