Chardonnay

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.

Published on January 9, 2012 at 2:20 PM  Leave a Comment  

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