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This wine is known as the super Cabernet. The grapes peak later than normal grapes so wineries didn't use them for a long time. I will give it a try. SG was 1.090 This batch I recorded the gravities each time I stirred the skins. I try to keep the liquid cool so the heat from the yeast doesn't get out of hand or else the fermentation would probably be quicker but the wine would not be as good.
After primary & secondary fermentation I bulk age for a couple of months. Before the carboy gets put in storage I degas using a MityVac. I used to only leave it on for a few hours. This time I left it on overnight for the first time. I was worried that it would lose all of its vacuum. That was not the case and so far it has been under vacuum for several days. I ended up leaving it that way for a week before putting it in storage for a few months.
Light is also bad for a young wine. While the wines are in my office fermenting I try to keep a plastic bag over the carboy to keep things dark.
Here is my current group of bulk aging wines:
I have the Lodi ranch Cab, the petit verdot in the large containers. A blackberry jam in the small glass container and an orange mead in the plastic container. Will let them age for a few months before bottling. I bottled in late June.
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