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Peter Lynch

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  1. Peter Lynch
    10/18 24:00 - Brix: 3.8 @ 67.0F
  2. Peter Lynch
    10/18 24:00 - Brix: 7.0 @ 67.0F
  3. Peter Lynch
    10/19 21:00 - Added 3.6g Reduless. Final treatment before reaching for copper sulfate.
  4. Peter Lynch
    10/17 08:30 - Stirred must. Minor activity. Slow to start. 10/17 14:15 - Minor colony formation but better then this morning. Starting to wonder about the starter but activity looked good when pitched. Will let go 6 more hours before building another starter to pitch before the day is out. 10/17 21:45 - Punched cap. 73F. Slight cap formation. Added 9g Fermaid-K.
  5. Peter Lynch
    Began MT yeast stater @ 18:00. 10/16 18:45 Measurements: Weight: 99lbs. Brix: 25.0 RM PH: 3.82 @ 66.4F 10/16 19:45 Adjustments: 53g Tartaric 1.2L Spring Water 10/16 20:15 Additions: 0.9g Lallzyme EX 6g OptiRed/6g Booster Rouge 8g VR Supra Tannin Powder 10/16 24:00 Inoculation: Pitched Vitilevure MT yeast starter - Must temp: 67F
  6. Peter Lynch
    10/15 16:30 - Hand destemmed 3) 36lbs. lugs of fruit. Clusters were clean and ripe but more then a few clusters full of pea-sized (but seemingly ripe) berries.
  7. Peter Lynch
    10/17 08:30 - Stirred must. Good colony formation. 72F. 10/17 14:10 - Punched cap. Good cap formation. 73F. Added 6g Fermaid-K. 10/17 21:55 - Punched cap. 75F.
  8. Peter Lynch
    Began D80 yeast stater @ 18:00. 10/16 18:45 Measurements: Weight: 68lbs. Brix: 22.8 RM PH: 3.71 @ 67F 10/16 19:30 Adjustments: 28g Tartaric 10/16 20:15 Additions: 0.6g Lallzyme EX 4g OptiRed/4g Booster Rouge 5g VR Supra Tannin Powder 10/16 24:00 Inoculation: Pitched Lalvin ICV-D80 yeast starter - Must temp: 68F
  9. Peter Lynch
    10/15 21:00 - Hand destemmed 2) 36lbs. lugs of fruit. Clusters were clean but might be a bit under ripe. Many berry skins almost translucent with minimal pigmentation. This will be a very light colored wine.
  10. Peter Lynch
    10/17 08:15 - Punched cap. 80F. 10/17 14:00 - Punched cap. 83F. Brix: 10.5. Added 5g Fermaid-K. Fermentation moving much faster then anticipated.
  11. Peter Lynch
    10/17 08:15 - Punched cap. 76F. 10/17 13:50 - Punched cap. 77F. Brix: 20.6 10/17 21:55 - Punched cap. 78F.
  12. Peter Lynch
    10/16 21:15 - H2S persists. Added 30mL bocksin.
  13. Peter Lynch
    10/16 11:30 - Added 50g American Heavy Toast Oak chips. 10/16 21:00 - Stirred must. Good colony formation. Slight Cap. Added 8g Fermaid-K. 10/16 24:00 - Punched cap. Good formation.
  14. Peter Lynch
    Began BM45 yeast stater @ 12:00 AM. 10/15 12:00 Measurements: Weight: 90lbs. Brix: 25.4 RM PH: 3.73 @ 64F 10/15 12:30 Adjustments: 40g Tartaric 1.5L Spring Water 10/15 13:00 Additions: 7mL ColorPro 5g OptiRed/5g Booster Rouge 6g VR Supra Tannin Powder 10/15 19:00 Inoculation: Pitched Lalvin BM45 yeast starter - Must temp: 65F
  15. Peter Lynch
    10/14 21:00 - Hand destemmed 2) 36lbs. lugs of fruit. Clusters were clean and ripe. Stems green so no whole clusters for fermentation. 100% whole berry.
  16. Peter Lynch
    10/16 07:45 - Stirred must. Good colony formation.Slight Cap. Added 6g Fermaid-K. 10/16 11:45 - Punched cap. 73F. 10/16 21:00 - Punched cap. 75F. 10/16 24:00 - Punched cap.
  17. Peter Lynch
    10/15 10:30 Measurements: Weight: 71lbs. Brix: 24.4 RM PH: 3.68 @ 63.6F 10/15 11:00 Adjustments: 25g Tartaric PH: 3.44 @64.3F 10/15 12:00 Additions: 2.3g Lallzyme EX 4g OptiRed/4g Booster Rouge 5g VR Supra Tannin Powder Began BRL-97 yeast stater @ 12:00 AM. 10/15 19:00 Inoculation: Pitched Lalvin BRL-97 yeast starter - Must temp: 66F
  18. Peter Lynch
    10/14 15:00 - Hand destemmed 2) 36lbs. lugs of fruit. Clusters were generally clean and ripe but a little mushy.
  19. Peter Lynch
    10/15 10:00 - Slight H2S. Splashed racked off of gross lees. Loss of 0.5 gal. Added 3.6g Reduless to racked wine. Thoughts: I'm a bit disappointed in myself. It seems I over stimulated all of my first 3 red fermentations. I'm better than this. H2S treatment is such a PITA and I always feel that the wine never fully realizes its potential.
  20. Peter Lynch
    10/15 22:00 - Added 5g Fermaid-K / 3g DAP
  21. Peter Lynch
    10/14 23:30 - Brix: 16.4 @ 69.0F
  22. Peter Lynch
    10/15 22:00 - Added 5g Fermaid-K / 3g DAP
  23. Peter Lynch
    10/14 23:30 - Brix: 15.0 @ 69.0F
  24. Peter Lynch
    2010 Amador Gold Grenache For use in Rhone style blends. Preliminary Plan: 72lbs. Crush – 100% Whole Berries Additives:Color Pro 2 - 4 mL Opti-Red or Booster Rouge 6 - 8 g Tannins 5 g [*]Yeast: ICV-D80[*]Oak: 35 Cubes Hungarian Medium Toast Thoughts: This wine will provide a fruity lift to my Rhone style blends.The color and depth from the Amador Grenache is some what lacking so it is doubtful I will varietal bottle any of this wine. Will try to find better fruit next year.
  25. Peter Lynch
    2010 Russian River Iron Oaks Vineyard Merlot I made this wine last year for use in my Bordeaux blends. The resulting wine was so good it was almost a shame to blend most of it away (the blends are the better for it though). I did retain a gallon for varietal bottling and you can bet I'll be holding on to those few bottles carefully. Preliminary Plan: 108 lbs Crush – 100% Whole Berries Additives:Color Pro 3 - 5 mL Opti-Red or Booster Rouge 10 - 12 g Tannins 8 g [*]Yeast: MT[*]Oak: 70 Cubes French Medium Toast Thoughts: Not changing much from last year's regimen. If the wine is as good as last years I will try to hold onto a few more gallons to bottle straight.
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