Zin Zin Zin Zin …

To answer the quextions posed to me, after 24 hours the Zin was at 30 B. I innoculated for fermentation with a Brix of 27.5. (for those who are math challenged, it’s possible to lower Brix with the addition of what’s known as ‘Lodi White’.) Kevin’s Zin is well known for jumps of 3 or 4, or more Brix post-crush, so this wasn’t unexpected. I also added enough tartaric acid to bring the pH down to 3.6 from 3.87. Fermentation started lagging at 4 B. I had it tested at the lab, alcohol was only 14%. Strange. So I reinnoculated with UV43 and will press tomorrow or Sunday.

Now to fun stuff. Pictures.

At Dolce Vino Wine Shop in Cameron Park at a m2 wine tasting event.
Add a big shout out to Ravel!

Here’s the 2007 Crush Crew! (aka, My Minions)
James, Mark, Jim, and Brian!

A Ferrari articulated tractor owned by Jim C. - a kinky little piece of vineyard equipment if there ever was such a thing!

 

Two tons of Syrah from Lani’s Vineyard in the shade awaiting the truck to the winery.

More later!

 

This entry was posted on Friday, September 21st, 2007 at 9:19 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.