Carlos
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gaudet
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Round 2 Carlos has been started and has good signs of active fermentation. It had a light coat of foam on the top this morning when I opened the lid.
If anyone wants to check my math from the previous page, let me know if I screwed it all up. But I think its good.
If anyone wants to check my math from the previous page, let me know if I screwed it all up. But I think its good.
gaudet
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Racked and stabilized both batches today. The first batch may have been stuck or the yeast had attenuated. It started with a SG of 1.120, and I read it at 1.020 today. There has been no airlock activity for over two weeks. I'm guessing that Montrachet finishes or is tolerant to the 13-14% range. So that is probably as far as it will go without adding another yeast to it. The second batch started at 1.050 and was bone dry at 0.992 (7.8% ABV).
I tasted both batches, the first one was very sweet as you might imagine, but it has a good flavor that I think will balance out well when I blend and bottle the two together. The second batch was dry and very tart (acidic).
I tasted both batches, the first one was very sweet as you might imagine, but it has a good flavor that I think will balance out well when I blend and bottle the two together. The second batch was dry and very tart (acidic).
gaudet
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Sorry Wade, I should be more clear.....
That was the second batch I made to blend later. Its barely 3 weeks old................
The first batch was over a month old and I racked stabilized both batches to get them in line for blending at a future date. The first batch was extremely sweet, as I think the yeast attenuated and it still had a 1.030 SG after no airlock activity for 6 days. I think that Montrachet peters out at the 13%-14% range. The blend batch was made weak so as to even out the % abv. I am shooting for a 10%-12% wine.
That was the second batch I made to blend later. Its barely 3 weeks old................
The first batch was over a month old and I racked stabilized both batches to get them in line for blending at a future date. The first batch was extremely sweet, as I think the yeast attenuated and it still had a 1.030 SG after no airlock activity for 6 days. I think that Montrachet peters out at the 13%-14% range. The blend batch was made weak so as to even out the % abv. I am shooting for a 10%-12% wine.
