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.
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| 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.
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| 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.
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| 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.
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| The package of oak chips. |
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| 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.
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