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1. hand destemming organic homegrown Marechal Foch SG 1.094 in perfect condition (no wasps, no birds, no rain, no mildew, no botrytis) to ferment punched down and un-crushed with RC212-71B yeast blend.

2. Pressing organic homegrown Regent (started at SG 1.086) from a RC212-71B ferment at ~SG 1.000.

3. Racking 1st run Sheridan Vineyard Chardonnay at SG 1.093 juice off of its sediment to seed 3 different ways a) 71B b) V-13 and C) D-47 yeast starters on apple juice.

4. Taking Chardonnay sediment from 3. and using it to flood Chardonnay skins from 1st run pressing with pectic enzyme plus sulphited homegrown Madeleine Angevine juice and sediment at SG 1.076 plus homegrown Reichensteiner sediment.

5. Seed 1st run Reichensteiner SG 1.089 with V-13 yeast starter.

6. Monday - press 2nd run Chardonny-Reichensteiner-Madeleine Angevine as - "Chardonette Angevine" as the grape part of 2023 Apple Chardonette Angevine or 2023 Cyser Pyment to ferment 3 different ways (same profile as 1st run Chardonnay).

<blockquote data-quote="Hazelemere" data-source="post: 876411" data-attributes="member: 51093">1. hand destemming organic homegrown Marechal Foch SG 1.094 in perfect condition&nbsp; (no wasps, no birds, no rain, no mildew, no botrytis) to ferment punched down and un-crushed with RC212-71B yeast blend.2. Pressing organic homegrown Regent (started at SG 1.086) from a RC212-71B ferment at ~SG 1.000.3. Racking 1st run Sheridan Vineyard Chardonnay at SG 1.093 juice off of its sediment&nbsp; to seed 3 different ways a) 71B b) V-13 and C) D-47 yeast starters on apple juice.4. Taking Chardonnay sediment from 3. and using it to flood Chardonnay skins from 1st run pressing with pectic enzyme plus sulphited homegrown Madeleine Angevine juice and sediment at SG 1.076 plus homegrown&nbsp; Reichensteiner sediment.5. Seed 1st run Reichensteiner SG 1.089 with V-13 yeast starter.6. Monday - press 2nd run Chardonny-Reichensteiner-Madeleine Angevine as - &quot;Chardonette Angevine&quot; as the grape part of 2023 Apple Chardonette Angevine or 2023 Cyser Pyment to ferment 3 different ways (same profile as 1st run Chardonnay).</blockquote>

[QUOTE="Hazelemere, post: 876411, member: 51093"] 1. hand destemming organic homegrown Marechal Foch SG 1.094 in perfect condition (no wasps, no birds, no rain, no mildew, no botrytis) to ferment punched down and un-crushed with RC212-71B yeast blend. 2. Pressing organic homegrown Regent (started at SG 1.086) from a RC212-71B ferment at ~SG 1.000. 3. Racking 1st run Sheridan Vineyard Chardonnay at SG 1.093 juice off of its sediment to seed 3 different ways a) 71B b) V-13 and C) D-47 yeast starters on apple juice. 4. Taking Chardonnay sediment from 3. and using it to flood Chardonnay skins from 1st run pressing with pectic enzyme plus sulphited homegrown Madeleine Angevine juice and sediment at SG 1.076 plus homegrown Reichensteiner sediment. 5. Seed 1st run Reichensteiner SG 1.089 with V-13 yeast starter. 6. Monday - press 2nd run Chardonny-Reichensteiner-Madeleine Angevine as - "Chardonette Angevine" as the grape part of 2023 Apple Chardonette Angevine or 2023 Cyser Pyment to ferment 3 different ways (same profile as 1st run Chardonnay). [/QUOTE]

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