1/25/2015 – Wine day

Sanitized fermenter, added a half galllon of hot water, sprinkled in and dissolved two packages of bentonite, then added wine juice.  Topped up to six gallons.  Put grape skins into a sanitized bag, tied it off, added oak chips and stirred them in, then sprinkled yeast on top.  That’s it.  All up to nature, now.

O.G.: 1.088, 21% Brix

Also added 2 Tablespoons of yeast nutrient

2/1/2015 – Check Gravity, rack to secondary

I.G.: 1.000, 9% Brix

A year later…

2/28/2016 – Degassed with vacuum pump.  Added 4g potassium metabisulfite.  Added 30g French Oak cubes.