09/30/2013 – Picked up Fruit (Shipped from Lodi, CA)

3 Lugs: 35 lbs, 34lbs, 35 lbs.

Crushed into 2 fermenters

50 ppm – K-meta

10/01/2013 – Pitched Yeast

O.G.: 28 degrees Brix
pH: 4.02
TA: 5.8 g/L

In each of the 2 fermenters (expected 3.75 gal)…

4.5 g – RC-212 Yeast
5.63 g – Go-Ferm
3.75 g – Opti-Red
1.88 g – Fermaid-K
71.25 g – Tartaric Acid

10/03/2013 – Second Round of Fermaid-K @ 13% Brix

1.88 g – Fermaid-K
1.5 qt – Distilled Water

Added distiller water (10%) because of over zealous acidification and high gravity.  New target is about 15.5% ABV

10/06/2013 – Pitched Malolactic Bacteria

Split one vial of WPL675 into 4 small doses.  Pitched about 75 mL into each of the 2 fermenters.

10/08/2013 – Pressed

Measured as -1.5% Brix

Pressed to approximately 7.75 gal

12/09/2013 – Racked through copper

Added 2.31 g K-meta (50 ppm)

03/02/2014 – Vacuum racked through copper

Oaked with:
1 oz – Hungarian Heavy Toast
2 oz – Hungarian Medium Plus Toast
0.5 oz – American Medium Plus Toast

Added 2.31 g K-meta (50 ppm)

07/02/2014 – Vacuum racked off of oak through copper

Back-filled with marbles

11/02/2014 – Bottled 32 bottles plus a magnum