Fruit is set. We need to apply another round of anti fungal and thin a bit more.
It’s bud break in Liberty Lake WA. A bit later than last year but everything looks healthy. We need to wait until the leaves get a little bigger before applying our first anti-fungal treatment of the year. Right now we are concentrating on weeding and checking on the strength of the trellising.
In a few weeks .. after we hit the books for a refresher and get some winemaking supplies we will thaw out last years harvest and begin the fermentation and processing of our frozen must that has been patiently waiting our return.
After 3 days of letting the pressed Chardonnay juice settle under refrigeration we racked off a little under 10 gallons for freezing.
A little concerned about oxidation. We added 50 ppm is So2 AFTER racking. We probably needed to do this immediately after pressing. We will have to see how it turns out next Spring when we thaw, ferment and rack 2-3 more times.
Today we picked our Pinot Noir. The amount of must is considerably less than that of our 25 vines of Chardonnay. Most of each vine of Pinot had raisins. We have about 135 lbs of fruit before picking out the raisins before crushing – getting a reading of brixº, pH and TA and adding some so2 and freezing until next Spring.
Despite a crop with a lot of raisin, we have good numbers on our Pinot. Brix 24.5º, pH 3.64, TA 6.8. We added 50 ppm sO2 to help prevent spoilage organisms and oxidation and we put it in the freezer till next Spring. We have 12 gallons of must which should produce about 5 gallons .. or maybe more of wine.