Yesterday, we finished destemming and pressing the Solaris grapes. At about 8:30 pm, we added the yeast and nutrient mixture and sealed the vat. Here are some stats from the harvest.
Solaris Harvest
Brix target: 20-24
Brix reading Thursday 14 September 2023: 22
Grape Yield: 45 kg
Hand de-stemming and hydro-pressing were completed 15 September
Must yield: 19.6 litres
Must Brix: 23
Must SG: 1.094
VenoFerm Nutrisal (Diammonium phosphate) nutrient 10g in ~ 100 ml 50:50 boiled water and must
Oenoferm Terra Yeast reactivated in nutrient solution for 15 minutes.
Fermentation started at 2030h 15 September 2023 @ Room temperature 19.5C.
The sugar content should get us to about 12.8% alcohol BV. We had a taste of the juice and it was very flavourful, not like the juice we made from the Ross House grapes. So this entire process has been very encouraging this year.
We need to figure out how to program the Farho Ecogreen heater. I just downloaded the instruction manual and it looks tedious. But room temp has to be 22C for the red wine. The Brix is reading of the Rondo grapes is 20-23 today and the target is 22-26 so we opted to leave it for a few more days. I hope the coming rain won't dilute the juice too much.
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| Very excellent book. |
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| Complicated programmable heater. |
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| Fermentation vat with floating lid |
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| Waste after pressing |
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| Stems for the compost |
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| Hydrometer Scale Conversion Table |
 The sunset over the shed |
|
HYDROMETER SCALE CONVERSION TABLE |
|
Oechsle |
°Brix /
Balling |
Baumé |
|
|
1.00000 |
0.0 |
0.0 |
0.00 |
|
1.00078 |
0 |
0.2 |
0.1 |
|
1.00155 |
1 |
0.4 |
0.2 |
|
1.00233 |
2 |
0.6 |
0.3 |
|
1.00311 |
3 |
0.8 |
0.45 |
|
1.00389 |
4 |
1.0 |
0.55 |
|
1.00779 |
8 |
2.0 |
1.1 |
|
1.01172 |
12 |
3.0 |
1.7 |
|
1.01567 |
15 |
4.0 |
2.2 |
|
1.01965 |
20 |
5.0 |
2.8 |
|
1.02366 |
24 |
6.0 |
3.3 |
|
1.02779 |
28 |
7.0 |
3.9 |
|
1.03176 |
32 |
8.0 |
4.4 |
|
1.03586 |
36 |
9.0 |
5.0 |
|
1.03998 |
40 |
10.0 |
5.6 |
|
1.04413 |
44 |
11.0 |
6.1 |
|
1.04831 |
48 |
12.0 |
6.7 |
|
1.05252 |
53 |
13.0 |
7.2 |
|
1.05667 |
57 |
14.0 |
7.8 |
|
1.06104 |
61 |
15.0 |
8.3 |
|
OK from
here for red per TW |
|||
|
1.06534 |
65 |
16.0 |
8.9 |
|
1.06968 |
70 |
17.0 |
9.4 |
|
1.07142 |
71 |
17.4 |
9.7 |
|
1.07404 |
74 |
18.0 |
10.0 |
|
1.07580 |
76 |
18.4 |
10.2 |
|
1.07844 |
78 |
19.0 |
10.55 |
|
1.07932 |
79 |
19.2 |
10.65 |
|
Very
Good for red from here per TW |
|||
|
1.08021 |
80 |
19.4 |
10.8 |
|
1.08110 |
81 |
19.6 |
10.9 |
|
1.08198 |
82 |
19.8 |
11.0 |
|
1.08287 |
83 |
20.0 |
11.1 |
|
1.08376 |
84 |
20.2 |
11.2 |
|
1.08465 |
85 |
20.4 |
11.35 |
|
1.08554 |
86 |
20.6 |
11.45 |
|
Specific
gravity at 20°/20°C |
Oechsle |
°Brix /
Balling |
Baumé |
|
1.08644 |
86 |
20.8 |
11.55 |
|
1.08733 |
87 |
21.0 |
11.7 |
|
1.08823 |
88 |
21.2 |
11.8 |
|
1.08913 |
89 |
21.4 |
11.9 |
|
1.09003 |
90 |
21.6 |
12.0 |
|
1.09093 |
91 |
21.8 |
12.1 |
|
1.09183 |
92 |
22.0 |
12.2 |
|
1.09273 |
93 |
22.2 |
12.3 |
|
1.09364 |
94 |
22.4 |
12.45 |
|
1.09454 |
95 |
22.6 |
12.55 |
|
1.09545 |
95 |
22.8 |
12.7 |
|
1.09636 |
96 |
23.0 |
12.8 |
|
1.09727 |
97 |
23.2 |
12.9 |
|
1.09818 |
98 |
23.4 |
13.0 |
|
1.09909 |
99 |
23.6 |
13.1 |
|
1.10000 |
100 |
23.8 |
13.2 |
|
1.10092 |
101 |
24.0 |
13.3 |
|
1.10193 |
102 |
24.2 |
13.45 |
|
1.10275 |
103 |
24.4 |
13.55 |
|
1.10367 |
104 |
24.6 |
13.7 |
|
1.10459 |
105 |
24.8 |
13.8 |
|
1.10551 |
106 |
25.0 |
13.9 |
|
1.10643 |
106 |
25.2 |
14.0 |
|
1.10736 |
107 |
25.4 |
14.1 |
|
1.10828 |
108 |
25.6 |
14.2 |
|
1.10921 |
109 |
25.8 |
14.3 |
|
1.11014 |
110 |
26.0 |
14.45 |
|
1.11106 |
111 |
26.2 |
14.55 |
|
1.11200 |
112 |
26.4 |
14.65 |
|
1.11293 |
113 |
26.6 |
14.8 |
|
1.11386 |
114 |
26.8 |
14.9 |
|
1.11480 |
115 |
27.0 |
15.0 |
|
1.11573 |
116 |
27.2 |
15.1 |
|
1.11667 |
117 |
27.4 |
15.2 |
|
1.11761 |
118 |
27.6 |
15.3 |
|
1.11855 |
119 |
27.8 |
15.45 |
|
1.12898 |
129 |
30.0 |
16.57 |
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