DOB on label?
- Thread starter Bmd2k1
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I do. Some people put two dates, yeast pitch date and bottling date.
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I also date my batches from the day I pitched the yeast.
3 digit batch code and then the general date. Stuff I pitch yesterday 4170922
Date bottled and batch code. Batch code references page in log book for that wine.
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I like the batch code idea. It will allow me to more easily track down the wine details.
I put the vintage and date bottled on the label. It makes sense to put the DOB on the label
I think it makes sense to use the yeast pitch date. That would be same as the vintage year if you were harvesting the fruit and fermenting it right away. But if it is in my freezer for 6 months, then it would be the following year.
I don't use the bottling date because the amount of time spent in bulk aging varies from batch to batch. It makes more sense to me to know how old the wine is from the start date. Total aging time runs from the end of fermentation until the bottle is opened.
I don't use the bottling date because the amount of time spent in bulk aging varies from batch to batch. It makes more sense to me to know how old the wine is from the start date. Total aging time runs from the end of fermentation until the bottle is opened.
I use batch code and bottling date. Batch code format changed from just a number to YYB##. Ex: 22B13. Batch code is tracked in my wine log along with all other details.
I use the year yeast was pitched, what I am looking for is a guess on how fast a country wine will deteriorate. Most things get bottled in the month before spring contests
I don't have one to show, but an example of my simple labels would be this format, on an Avery 8160 (1" x 2 5/8") mailing label:
Cabernet Sauvignon
RJS En Primier, Black Currants
PY 8/21, BA 9/21 BTL 10/22
Note: PY is "pitched yeast", BA is "date into Bulk Aging" and BTL is "date bottled."
This gives me all the information that I need to identify what is in the bottle. I only generate special labels for special occasions, or I use labels that come with the juice.
Cabernet Sauvignon
RJS En Primier, Black Currants
PY 8/21, BA 9/21 BTL 10/22
Note: PY is "pitched yeast", BA is "date into Bulk Aging" and BTL is "date bottled."
This gives me all the information that I need to identify what is in the bottle. I only generate special labels for special occasions, or I use labels that come with the juice.
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Agreed, although I'm thinking of adding the must start date to my labels. For me there is typically 1 day difference between start and pitch, so it makes no real difference. My reasoning is that I'll habitually look at the first date in my notes, and use that, just for consistency.
I'm over-zealous about label accuracy -- but honestly, it makes no difference if the label reads 22 August or 25 August as the bottling date. Just me being me.
Years ago I made a lot of beer, and borrowed a grocery store tagger, which I used to put a small label on the caps. IIRC, I used codes like 85-13, for 1985, batch 13. I put labels on the caps so I wouldn't have to scrape them off the bottles.
That's what I do for hard cider, except that I write on the caps with a sharpie. It's very convenient to open the box and see immediately what is in each bottle.
