Viognier Fermenting Away

Our two tons of Viognier pressed out to about 275 gallons of juice. I kicked off fermentation on Wednesday - two barrels got D352, two barrels and three 15.5 SS kegs got R4600. I’m fermenting the three SS kegs in a chest freezer re-fitted with a thermostat to keep the temp at 50 or so.

Numbers after pressing were 25.5 Brix, pH of 3.65 and TA of .705, or 7.05% depending on where you like your decimal place. Very very pretty taste to the juice. I’m looking forward to how this comes out.

Next week we’re expecting Lani’s Vineyard Syrah - not sure what day yet. Brix was 25 yesterday, I’m looking for 27 or so.

This entry was posted on Friday, August 31st, 2007 at 12:35 pm and is filed under Winemaking, Day To Day. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.