Update: I got the Syrah pressed yesterday and the Prosser Malbec crushed - Muse yeast and nutrients added. Syrah pressed out at -1 Brix. I'm letting the Syrah settle overnight and I'll move it under oak this morning. I already inoculated with bacteria (Oenos) during primary fermentation.
Lots of other wine activity today:
Chardonnay, add Beta bacteria (50 gal tank) - this will become Phat Elvis - image of last year's bottle and label below.
Viognier 50 gal tank
Tres Bella (equal parts of Marsanne, Roussane and Viognier) 50 gal tank
Tempranillo 100 gal tank (2 oak staves) - CH16 added as a co-innoculation during primary
Mourvèdre 50 gal (1 oak) - CH16 added as a co-innoculation during primary
I'll have enough left over to make some red blends, which will go into 30 gallon tanks, with oak. I'll keep the whites separate to blend back right before bottling whites next year.
Lots of other wine activity today:
Chardonnay, add Beta bacteria (50 gal tank) - this will become Phat Elvis - image of last year's bottle and label below.
Viognier 50 gal tank
Tres Bella (equal parts of Marsanne, Roussane and Viognier) 50 gal tank
Tempranillo 100 gal tank (2 oak staves) - CH16 added as a co-innoculation during primary
Mourvèdre 50 gal (1 oak) - CH16 added as a co-innoculation during primary
I'll have enough left over to make some red blends, which will go into 30 gallon tanks, with oak. I'll keep the whites separate to blend back right before bottling whites next year.
