Red wine making protocol

[A14ES]

Folks, anyone made a protocol for kit wine enhancements? I'm looking for something tunable, so that each could enhance it as needed. It would gives a sequence and timing of steps (even if it includes IF (ie if SG is X, do Y. Or add X by bench trial. See XYZ for protocol)). As we age, we forget steps or miss steps. The Protocol would be a check-list style, that could be saved as printed History Record (yeah, I am working in Medical Device Manufacturing...). Something to include - adding (when/how much) grapes, seeds, pomice, Color Pro, fermentation tannin, yeast, yeast feed at SG, SG at first racking / press, oaks, mix batches, ML+Feed, Finishing Tannin, (clarifiers), 2nd, 3rd racking, glycerin, (sorbate), bottling.
I am sure I've missed something. If not, I will draft something for Board Experts to comment on. Thanks. Al.

 

[winemaker81]

I keep my notes online, and typically duplicate the most similar previous wine, and use the ingredient list as a checklist, and may review other notes to see if I missed anything. A template for new notes would be better, something like the checklist you describe.

Unless someone has one, take a stab at it. The usual crew will cheerfully beat up on the strawman.

 

[A14ES]

I keep my notes online, and typically duplicate the most similar previous wine, and use the ingredient list as a checklist, and may review other notes to see if I missed anything. A template for new notes would be better, something like the checklist you describe.

Unless someone has one, take a stab at it. The usual crew will cheerfully beat up on the strawman.

OK, here's the first draft. I use LibreOffice. If you have problems opening it in excel, let me know please. An option would be to port it to the googledoc. Also - the docx could not be uploaded. I zipped it. some cells have xx in it - will polupate based on the feedback.

 

[winemaker81]

OK, here's the first draft. I use LibreOffice. If you have problems opening it in excel, let me know please. An option would be to port it to the googledoc. Also - the docx could not be uploaded. I zipped it. some cells have xx in it - will polupate based on the feedback.

I'll take a look and give you feedback.

Note that MS Office and LibreOffice will read each other's formats. They do BAD things in translation, but reading is not a problem.

 

[winemaker81]

I'm a good reviewer for you, but not a good beta tester.

As a reviewer -- I'm versed in identifying problems with the checklist. One thing that jumped out immediately is the format is too scrunched. Fields need to be larger to handle more text, regardless if you're writing on a printed sheet or typing it into a word processor. For a basic checklist it's fine, but the recording of exceptions is (IMO) more important than acknowledging that a basic step has been completed.

As a beta tester? I'm detail oriented, but in a different mindset.

The sheet has a lot of detail I don't see value in, e.g., marking each piece of equipment as sanitized. When I take notes, it's regarding my decisions and actions, not details such as sanitization. I have a jug of K-meta solution and hit everything with it, including racking from container to container, which gets the racking equipment as well.

Don't take this is a criticism of your process. Folks think differently, and what works for one person doesn't for another. As an example, I'm posting chunks from one of my notes to illustrate the differences. I chose this one as it's VERY non-typical, comprised of several grapes:



This is a 2-step process for me -- I use the basic list to remember what to add (or not). Then I go back and write in what I actually did. This list was updated several times, as Aging Oak was post-fermentation and Glycerin was at bottling time.

The K-meta was what was added up front -- I list when I add it (see below) but don't add up the amounts as that particular value isn't useful in the future. Each batch is different and I address each one according to its needs.



Each batch is different, so my notes are free form. I may check temperature ... or not. Checking SG depends on the day and if I decide it's of value to take the time.




Bottling was different for this batch, as it was used completely as a blending wine for 2 other wines:




My post bottling notes don't matter as much for this one, but most do.

 

[A14ES]

Thanks Bryan. I tremendously appreciate your input. Formatting and expanding fields will be done over and over, based on the test runs. The checkmarks were not to mark equipment but to remind me that that step was done. The intent was to have in front of me - the list to make sure nothing is forgotten; the source to calculate how much of x I would need and at what time, and a formalized sequence of time and actions. Unfortunately, the wisdom comes when memory fades. I need reminders and check lists for things...

 

[bstnh1]

I'm a good reviewer for you, but not a good beta tester.

As a reviewer -- I'm versed in identifying problems with the checklist. One thing that jumped out immediately is the format is too scrunched. Fields need to be larger to handle more text, regardless if you're writing on a printed sheet or typing it into a word processor. For a basic checklist it's fine, but the recording of exceptions is (IMO) more important than acknowledging that a basic step has been completed.

As a beta tester? I'm detail oriented, but in a different mindset.

The sheet has a lot of detail I don't see value in, e.g., marking each piece of equipment as sanitized. When I take notes, it's regarding my decisions and actions, not details such as sanitization. I have a jug of K-meta solution and hit everything with it, including racking from container to container, which gets the racking equipment as well.

Don't take this is a criticism of your process. Folks think differently, and what works for one person doesn't for another. As an example, I'm posting chunks from one of my notes to illustrate the differences. I chose this one as it's VERY non-typical, comprised of several grapes:

View attachment 119755

This is a 2-step process for me -- I use the basic list to remember what to add (or not). Then I go back and write in what I actually did. This list was updated several times, as Aging Oak was post-fermentation and Glycerin was at bottling time.

The K-meta was what was added up front -- I list when I add it (see below) but don't add up the amounts as that particular value isn't useful in the future. Each batch is different and I address each one according to its needs.

View attachment 119756

Each batch is different, so my notes are free form. I may check temperature ... or not. Checking SG depends on the day and if I decide it's of value to take the time.

View attachment 119757


Bottling was different for this batch, as it was used completely as a blending wine for 2 other wines:


View attachment 119758

My post bottling notes don't matter as much for this one, but most do.


View attachment 119759

I like detail - the more the better. Checking off that you've sanitized a piece of equipment may seem trivial ...... until your wine goes bad and you're trying to figure out what went wrong. In my notes, I ALWAYS identify each piece of equipment I use as "cleaned and sanitized".

 

[Garagista]

For me, I use spreadsheets. Each batch of wine has 2 sheets. The first sheet is for the schedule for that batch. Each batch has a tag that follows the carboy/barrel/keg. The second sheet is for the recordings of the actual results.

I copy the sheets for each batch so it is consistent from batch to batch.

It works for me. YMMV.


Schedule


Log


Tag

 

[winemaker81]

It works for me. YMMV.

This is THE key point.

Thanks Bryan. I tremendously appreciate your input. Formatting and expanding fields will be done over and over, based on the test runs. The checkmarks were not to mark equipment but to remind me that that step was done. The intent was to have in front of me - the list to make sure nothing is forgotten; the source to calculate how much of x I would need and at what time, and a formalized sequence of time and actions. Unfortunately, the wisdom comes when memory fades. I need reminders and check lists for things...

The tools/sanitation needs to be a separate sheet, or it needs to be repeated for every time you do anything. Attached is a sample of a sheet with columns for dates, so you can use it to check things off as you record info in a separate sheet.

Note -- I added a few things that occurred to me.

 

[winemaker81]

Something to keep in mind is that record keeping will evolve.

The picture below is from my notebook, first used in 1985 for a wine made from Welch's frozen juice. The sheets are 3.5" x 6", so my writing is cramped and terse. I used it until 1997, after which I think I transitioned to my first web site. Especially in recent years, my notes are far more verbose, as shown in Post #5 in this thread.

 

[winemaker81]

I had another thought regarding ingredients. Listing every variation of a type, e.g., fining agents, it may make more sense to list the category and write in whatever was used. If every possible ingredient is listed, it makes the sheet longer and it will require updating every time a new type of ingredient is used.

Attached is an example.

 

[A14ES]

Gents, thank you for sharing your experiences. I did not see that anyone used quantities - ie at crushing add Colorpro at the rate xxxxx/gal; or fermentation tannin at the rate of xxx/gal. I wanted that in my, because I have to look up every time I make my 6 gal. Because I only make 2 or 3 batches a year, the ratios don't stick in my head. Keeping check list for readiness - for ingredient and for equipment as a separate sheet is a good idea. I like the SG charting.

 

[A14ES]

For me, I use spreadsheets. Each batch of wine has 2 sheets. The first sheet is for the schedule for that batch. Each batch has a tag that follows the carboy/barrel/keg. The second sheet is for the recordings of the actual results.

I copy the sheets for each batch so it is consistent from batch to batch.

It works for me. YMMV.

View attachment 119773
Schedule

View attachment 119774
Log

View attachment 119777
Tag

Your brix table compensates for temperature automatically?

 

[Garagista]

Your brix table compensates for temperature automatically?

Hey @A14ES . I used to adjust for temperature but found it was not worth the spreadsheet complexity. In this case, the highest temperature I got was 24º C which is 4º C above 20. Adjusting for .06 per degree C, it would add .24 to the Brix. So, instead of 11 Brix, I would have 11.24 Brix. I decided this was within the margin of error.

 

[Garagista]

Gents, thank you for sharing your experiences. I did not see that anyone used quantities - ie at crushing add Colorpro at the rate xxxxx/gal; or fermentation tannin at the rate of xxx/gal. I wanted that in my, because I have to look up every time I make my 6 gal. Because I only make 2 or 3 batches a year, the ratios don't stick in my head. Keeping check list for readiness - for ingredient and for equipment as a separate sheet is a good idea. I like the SG charting.

I have a spreadsheet with the ingredients I use so I don’t have to recompute it every year. Type in the gallons of must and it computes the ingredients I use. It’s a much simpler effort to look up the ingredient per pound from the manufacturer one time. Then do the calc in a table and use it every harvest season.

 

[winemaker81]

Gents, thank you for sharing your experiences. I did not see that anyone used quantities - ie at crushing add Colorpro at the rate xxxxx/gal; or fermentation tannin at the rate of xxx/gal. I wanted that in my, because I have to look up every time I make my 6 gal. Because I only make 2 or 3 batches a year, the ratios don't stick in my head. Keeping check list for readiness - for ingredient and for equipment as a separate sheet is a good idea. I like the SG charting.

I have a workbook that calculates additive amounts such as Color Pro and Cinn-Free.

Kits are consistent and having a set measurement might make sense for them. However, my grape batches are all over the place on quantity, so trying to create a worksheet with set amounts doesn't make sense for my situation.

I could embed the formula in a worksheet for tracking each batch, but then if I need to make a change, I'd have to update multiple workbooks.