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| Winemaking (rec.crafts.winemaking) Discussion of the process, recipes, tips, techniques and general exchange of lore on the process, methods and history of wine making. Includes traditional grape wines, sparkling wines & champagnes. |
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"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 |
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