started 1/9/12
- 30 oz. chablis concentrate
- 6# sugar
- 3 oranges squeezed
- 8 lemons squeezed
- 1 apple diced
- 4 oz. chopped vanilla beans
- 1 tbl. pectic enzyms
- 2 tsp. yeast food
- 2 tsp. yeast nutrient
- yeast- Epernay II
- water to 5 gallons
SG- 1.070
TA- .90
2/13/12-
racked off lees, added 1 oz. liquid oak, 1 cup sugar, sorbate and campden.
tested TA. added 4 tsp. acid blend, topped off with chardonnay.
