Wine is good.

9/24
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AWA Group Project Sangiovese
Transported 1 ton in my truck (part of a 3 1/2 ton load) from Ollie Bray's vineyard to Bellamy house where it was crushed. Received 1200 pounds and brought it home.
Added 24 ounces SO2 solution and 15g pectic enzyme.
Brix: 23
pH: 3.41
TA: .6

9/25
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Added 60g pasteur red to 3 cups 95F water + some must to must
By mistake, added 4 oz more of pasteur red.
Added 4 oz superfood to must.
Brix: 24
Estimated 129 gallons must in macrobin.

10/20
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Buzz Bowers Barbera - Monte Vista clone (I think) - came from the top of the hill
1/2 ton at .55 = $550
Picked up at vineyard and crushed at home
Brix: 25
TA: .78
pH: 3.7?? 3.4 at time of picking!
Added 24 ounces SO2 solution and 15g Pectic enzyme

10/21
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Brix: 26
pH: 3.57
Added 3 cups hot water + juice + 60g pastuer red + 4oz superfood

2/11/06
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Racked from neutral barrel with oak balls to american/french hybrid.
pH:4.06

9/25
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Harvested ~1 ton zinfandel from Kisle vineyard.
Present were Pat Henry, Phil and Penny Smith, Jennifer, Jeff Miller, Henry and Mary, Sharon and Dave Weight, 5 or 6 other friends of Pat Henry.
Returned grapes to Pat's house and crushed.
Brix: 22 (lower than expected. Pat's testing had shown 25 brix)
Actually 20 on my hydrometer - I think mine may be reading
~2 brix lower.
TA: .68
pH: 3.41
Amount: ~500-600 lbs. added ~16 gallons 05 sangio. 89 gallons total in macrobin.
Added 24 ounces of SO2 solution and 15g pectic enzyme.

9/27

10/20
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Buzz Bowers Barbera - Monte Vista clone (I think) - came from the top of the hill
1/2 ton at .55 = $550
Picked up at vineyard and crushed at home
Brix: 25
TA: .78
pH: 3.7?? 3.4 at time of picking!
Added 24 ounces SO2 solution and 15g Pectic enzyme

10/21
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Brix: 26
pH: 3.57
Added 3 cups hot water + juice + 60g pastuer red + 4oz superfood

2/11/06
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Racked from neutral barrel with oak balls to american/french hybrid.
pH:4.06

2006 Barbera
Purchased 1/2 ton for $600 from Bray. John Hoddy crushed and added SO2 at the vineyard. Picked up in truck and brought it back to the house.
25 brix. TA/Ph: unknown

Fermented with pastuer red and added malolatic bacteria. No problems during primary but wine is not going thru malo currently
After pressing wine went into plastic barrel, then into french/american barrel. Will wait until spring for malolactic to happen...

Dave Hale and I picked up a half ton of Sangiovese from John Hoddy at Bray Vineyards yesterday (Wednesday). The grapes were picked on Tuesday and cold stored overnight. Wednesday morning they were crushed/destemmed by John's hard-working employees at Bray, while John, Dave and I watched intently (and shared a nice 6-pack of Fat Tire).
This morning, after cold soaking overnight, we were at 25 brix and 3.71 pH. The temp is 23C.
I added Lalvin RC 212 yeast, 100g DAP (to help with fermentation) and 100g Tartaric acid (to help compensate for the pH which is on the high side).