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.