Peter Lynch
-
Posts
2,377 -
Joined
-
Last visited
Content Type
Profiles
Forums
Events
Gallery
Blogs
Store
Articles
Blog Comments posted by Peter Lynch
-
-
05/23/11 12:30 - Punched cap 05/23/11 09:30 - Punched cap - 75F - Brix: 16.3Second nutrient addition - 5g Fermaid-K05/23/11 13:00 - Punched cap - 80F - Brix: 14.805/23/11 18:30 - Punched cap - 84F - Brix: 13.3
-
05/22/11 06:30 - Punched cap - 70F - Slight formationFirst nutrient addition - 5g Fermaid-K05/22/11 14:00 - Punched cap - 71F05/22/11 19:00 - Punched cap - 72F
-
05/21/11 08:30 Measurements:Brix: 23.2 RMPH: 3.79 @ 66.7FBegan Lalvin ICV-D21 yeast stater @ 09:30 AM.05/21/11 09:00 Adjustments: 45g TartaricPH: Did not remeasure (Uncrushed berries do not allow for acid dispersion into total must volume so reading could be skewed on the downside).05/21/11 09:00 Additions: 0.6g Lallzyme EX4g OptiRed/4g Booster Rouge5g VR Supra Tannin Powder40g French Medium oak chips05/21/11 16:45 Inoculation:Pitched Lalvin ICV-D21 yeast starter - Must temp: 68F
-
05/20/11 18:00 - Hand destemmed 4) 18lbs. lugs of fruit. Tight clusters, medium berries. Good looking fruit. 1 or 2 moldy clusters. Weight: 68lbs. after destemming.
-
05/22/11 06:30 - Punched cap - 70F - Slight formationFirst nutrient addition - 5g Fermaid-K05/22/11 14:00 - Punched cap - 71F05/22/11 19:00 - Punched cap - 72F
-
05/21/11 07:30 Measurements:Brix: 23.4 RMPH: 3.73 @ 62.2FBegan Enoferm RP15 yeast stater @ 09:30 AM.05/21/11 08:00 Adjustments: 40g TartaricPH: Did not remeasure (Uncrushed berries do not allow for acid dispersion into total must volume so reading could be skewed on the downside).05/21/11 08:00 Additions: 0.6g Lallzyme EX4g OptiRed/4g Booster Rouge5g VR Supra Tannin Powder60g French Medium oak chips05/21/11 16:45 Inoculation:Pitched Enoferm RP15 yeast starter - Must temp: 66F
-
05/20/11 20:00 - Hand destemmed 4) 18lbs. lugs of fruit. Loose clusters, small berries. Good looking fruit. Some shot berries. No mold. Weight: 67lbs. after destemming.
-
11/13/10 16:30 - Malolactic Fermentation. Added MBR31 + 5g Optimalo. Temp: 68.0 F
-
05/15/11 10:00 - Racked to 6 gal. BB carboy. Added 3.6g k-meta. Added 40 Hungarian Medium Plus oak cubes. PH: 3.71 @ 67.5 F. Wine has healthy aromatic profile. Color is light but expected. Great fruit nose. Should give Rhone blends great top line fruit.
-
11/13/10 16:30 - Malolactic Fermentation. Added MBR31 + 5g Optimalo. Temp: 68.0 F
-
11/13/10 16:30 - Malolactic Fermentation. Added MBR31 + 5g Optimalo. Temp: 68.0 F
-
11/06/10 12:00 - Racked 6 gal. to 6 gal. glass carboy/1 gal. to 1 gal. glass carboy.
-
05/15/11 09:45 - Racked to 6 gal. glass carboy. Added 3.6g k-meta. Added 25 Frenc/25 Hungarian Medium Plus oak cubes. PH: 3.79 @ 68.5 F. Wine has healthy aromatic profile.
-
11/13/10 16:30 - Malolactic Fermentation. Added MBR31 + 5g Optimalo. Temp: 68.0 F
-
05/15/11 17:30 - Racked to 6 gal. glass carboy. Added 3.8g k-meta. Added 60 American Medium Plus oak cubes. PH: 3.72 @ 69.0 F. Wine has healthy aromatic profile.
-
11/13/10 16:30 - Malolactic Fermentation. Added MBR31 + 5g Optimalo. Temp: 68.0 F
-
05/15/11 21:45 - Racked to 6 gal. glass carboy. Added 3.6g k-meta. Added 60 French Medium Plus oak cubes. Wine has healthy aromatic profile. Good fruit with some dried spice.
-
11/13/10 16:30 - Malolactic Fermentation. Added MBR31 + 5g Optimalo. Temp: 68.0 F
-
05/15/11 10:00 - Racked 6 gal. to 6 gal. glass carboy. Added 3.7g k-meta. Added 70 American Medium Plus oak cubes. PH: 3.72 @ 68.5 F. Wine has healthy aromatic profile. Great depth of fruit.
-
11/13/10 16:30 - Malolactic Fermentation. Added MBR31 + 5g Optimalo. Temp: 68.0 F
-
05/08/11 11:00 - Racked to 6 gal. better bottle. Wine hazy with suspended particles (yeasts). Added 1 package chitosan (from some kit) to add in clearing in preparation for filtering.
-
11/13/10 15:30 - Racked to 6 gal. better bottle. Added 3.6g k-meta. Added 7g bentonite. Placed carboy in frig for cold stabilization.
-
05/08/11 11:00 - Racked to 6 gal. better bottle. Wine hazy with suspended particles (yeasts). Added 1 package chitosan (from some kit) to add in clearing in preparation for filtering.
-
11/13/10 15:00 - Racked to 6 gal. better bottle. Added 3.6g k-meta. Added 7g bentonite. Placed carboy in frig for cold stabilization.
2011 Chilean Colchagua Cabernet Sauvignon
in Peter Lynch's Blog
A blog by Peter Lynch in General
Posted
05/23/11 12:30 - Punched cap 05/23/11 09:30 - Punched cap - 75F - Brix: 19.405/23/11 13:00 - Punched cap - 76F - Brix: 17.805/23/11 18:30 - Punched cap - 78F - Brix: 17.1 Second nutrient addition - 6.5g Fermaid-K