Ran some numbers on that Tempranillo lot that came through this am. That's the fresh juice there up top. We ran it through the destemmer/crusher and tried to leave about 25% of the berries intact (uncrushed) for a little carbonic maceration. That helps boost the fruit character in the finished wine (theoretically).
Initial labs:
Brix = 25.2
pH = 3.79
T.A. = 5.6
-Fermento
Very interesting to see this fresh juice here and imagine how deep and rich of a wine its going to be in a few(?) years.
Posted by: Lynn | August 29, 2008 at 10:14 PM
A few is about right ;)
Posted by: Fermento | August 30, 2008 at 08:53 AM