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

2 Lugs: 37 lbs, 34 lbs

50 ppm – K-Meta

10/01/2013 – Pitched Yeast

O.G.: 27.6% Brix
pH: 3.9
TA: 6.0 g/L

Added to each fermenter (expected 2.5 gal each)…

3 g – RC-212 Yeast
3.75 g – Go-Ferm
1.25 g – Fermaid-K
2.5 g – Opti-Red
38 g – Tartaric Acid

10/03/2013 – Second Round of Fermaid-K @ 12% Brix

1.25 g – Fermaid-K
1 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 50 mL into each of the fermenters.

10/08/2013 – Pressed

Measured as -2% Brix

Pressed to approximately 6 gal

12/09/2013 – Racked through copper

Added 2 g K-meta (50 ppm)

03/02/2014 – Vacuum racked through copper

Oaked with:
1.5 oz – Hungarian Heavy Toast
1.5 oz – Hungarian Medium Plus Toast
0.3 oz – American Medium Plus Toast

Added 2.15 g K-meta (50 ppm)

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

Back-filled with marbles

11/02/2014 – Bottled 28 bottles plus a magnum