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.
Pinot Noir 2021 
So Greek 
Making must from grapes 
Crush 
Stems 
Pulling out stray stems 
Testing brixº – gravity 
Verifying brixº refractometer 
Adding Potassium Metabisulfate So2 
Ready for the freezer 
In the freezer
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.
