Well, it seems like we have hit full production with 2 merlots that can be bottled next week we hope. It would be nice to have the counter somewhat clear when the kids come by for Thanksgiving. Looking forward to seeing them it has been since May for the cali kids, and I don't know when for Helen.
The fermentation room was a little cool this week - 68 when I checked late in the week - and the primary and secondary fermentation were still bubbling a little on Wednesday when I pushed up the temperature. This has been the first week that it has been cold so the space heater needs to be adjusted as we get used to the change of outside temperature. It will be easier with the monitoring system we have - be it still has to be controlled manually.
So the production inventory is:
Racking & Clearing:
WinExpert Selection Australian Traminer-Reisling (Betsy) - I didn't move this out to the counter because it looked like it needed to clear a bit more - it usually does have a more golden color - almost straw-like, but tasted nice, assertive - something that would go with the pheasant, and something like fish tacos.
Fontana Merlot (Michele) - Moved to the counter, and then racked one time - hopefully to be bottled next week.
Wine Lovers Merlot (Michele) - Moved to the counter, and then racked one time - hopefully to be bottled next week.
Stabilizing:
Even though I could have probably stabilized one of the wines - I'm going to wait on that.
WinExpert Vintners Reserve Cabernet Sauvignon (Betsy) - Time should be stabilized but because of the temperature I'm going to let it sit a little more - hopefully it won't "explode" as badly. I'll probably stabilize this weekend.
Secondary Fermentation:
Even though the temperature wasn't as high as we usually keep it, the two we started last week hit the mark to be moved over to carboys.
Winexpert Selection Australian Chardonnay (Betsy) - made it to 1.004 so it racked over with no problem.
WinExpert Vintners Reserve Merlot (Michele) - made it to 1.000 so we racked it over to a carboy for the secondary fermentation.
Started Primary Fermentation:
Winexpert Vintner's Reserve Vieux Chateau Du Roi (Betsy) - Don't know why I picked this wine, seems like I'm on the search for a table red - just a nice dinner wine. And it supposed to be robust, rounded and smooth, the bouquet of berries and flavours of ripe plum are beautifully integrated into an elegantly structured finish with hints of oak that will reward ageing. We'll see. SG = 1.090.