Riesling - Day Forty Two

It has been a little over two weeks since I stabilized and cleared the Riesling, however I was busy this week and couldn't bottle at the exact two week point. I wasn't too worried though as I knew a few extra days in the fermentor would actually help the taste. I did one final check of the specific gravity, which was right around 1.000. That means the final alcohol content of the wine is a healthy 12%. None of my roommates were around to help me bottle, so it took me a little longer than last time.

I was extremely pleased with the results of this batch. The wine still tastes young, but definitely has some great potential. Not only did this batch taste better (in my opinion) on bottling day than my last one, I was also able to get more bottles, 28 in total. I bottled 27 750ml bottles and 4 110ml bottles to be used for taste testing every couple of months.

The Merlot will likely be ready to stabilize sometime this week. Also, make sure to vote on the next white varietal!

The first bottle of a white varietal for Zschoche Cellars.

The two current varietals: Cabernet Sauvignon and Riesling.

All 28 bottles of the Riesling.

Merlot - Day Seven

I checked on the Merlot today and it had a specific gravity of 1.000, which meant that I could move it to the secondary fermentor. As I stated in the last post, I purchased an additional secondary fermentor last week. This was the first time I used the new fermentor. Everything went smoothly with the transfer and the juice should be ready for stabilizing and clearing in another ten days or so.

The Riesling and Merlot juice together in the secondary fermentors.

Merlot - Day One

Today marked a first for Zschoche Cellars - there are now two different varietals being produced simultaneously. The fermentation of the newly acquired Merlot this afternoon. Once again, a Vinters Reserve kit was used. It is the second red varietal for Zschoche Cellars.

The Vinters Reserve Merlot Kit.

The first step was to add a package of bentonite to a small amount of spring water. The mixture does not look too appealing, however it is important to have the bentonite in the juice for primary fermentation.

The bentonite before being mixed in with the water.

Next, 2.6 gallons of juice were added to the primary fermentor using an auto siphon and gravity feeding.

Gravity feeding the juice into the primary fermentor.

After mixing the juice and water, I took a small sample and measured the specific gravity, potential alcohol and percent sugar. The readings were 1.084, 12% and 22% respectively. Next, I added oak chips, which are used to give an oak like aroma to the wine. Most commercially produced wines age in oak barrels, but for the home winemaker, oak is an expensive and space consuming option. Oak chips are used in place of oak barrels.

The package of oak chips.

Adding the oak chips to the juice.

Finally, I added the yeast to the juice, covered the fermentor and placed it in a dark cabinet. The temperature of the juice is 69 degrees farenheit, which is right in the middle of the required temperature range for fermentation to begin. As with the last batch, the yeast should begin fermenting the juice sometime in the next 24 to 48 hours.

Update

I made my second trip to the Brew Shop in Oklahoma City today. As I have stated before, it is about an hour and a half drive from where I live. Fortunately however, I had to bring Marissa to the airport and the brew shop is on the way.

In the latest poll I asked which red varietal I should try next. Zinfandel finished 1st with 8 votes, Merlot had 5, Pinot Noir had 4 and Syrah had 2. Unfortunately, Zinfandel was not available, so I went with the second place Marlot as the next batch I would make. I also listened to supporters of Zschoche Cellars who suggested that I increase my production capability, by purchasing a second carboy to be used as a secondary fermentor. I decided to go with a glass fermentor (rather that plastic like my current one) because everything that I've read says glass produces a better final product.

With the procurement of a second fermentor, I doubled my production capability from 30 bottles every 40 days, to 60 bottles every 40 days. Though I don't have the time or money right now to sustain that capability, it is nice to have another secondary fermentor so that I can easily roll into the next batch without having to wait so long. Hopefully I will have some time tomorrow to begin the Merlot.

Riesling - Day Twenty Five

I checked the juice once more today and it had a stable specific gravity of 0.996. Because there were stable readings on two separate days, the fermentation is complete and I was able to stabilize and clear the juice. Stabilizing means that it is not possible for the juice to ferment any more and clearing is the process of removing the cloudiness from the juice. Based on the specific gravity reading from day one and the reading from today, I have determined that the alcohol content of the juice is right around 12%, which is typical for Riesling. With the last step of the process complete, the juice is only two weeks away from bottling.

Riesling - Day Twenty Two

It's been eleven days since I moved the juice to the secondary fermentor. I checked the specific gravity today and it was just above 0.996. That's still a little too high to stabilize and clear the juice. It should only be another day or so before it will be ready. In another couple of weeks it will be ready for bottling! Also, check out the new poll question.

Riesling - Day Eleven

This evening I once again checked the specific gravity of the juice. It was just over 1.00, which was under the 1.01 needed to move the juice to the secondary fermentor. After I sanitized the equipment, I moved the juice to the juice. I'll check the specific gravity again in ten days or so. At that point I should be able to stabilize and clear the juice.

Moving the juice from the primary to the secondary fermentor.

The recently moved juice sitting in the secondary fermentor.