Update on ripening: We try to pick by pH, flavor,
fruit condition, brix and projected weather.
Previous brix histories
Print out a tartaric acid
adjustment
and a Sugar Chart
If TA is not posted, do not reduce
acids. Check the TA (total acid) first or wait for our numbers. IF the TA is unduly low and the pH is high, add
tartaric acid to adjust. If you over do the tartaric but the pH is better,
cold stabilize to drop the TA this winter. The pH is the more
important factor.
2011
|
Variety |
Brix-Refract. |
pH |
TA |
|
Aurore |
16 |
3.15 |
.960 |
|
Baco |
22 |
|
|
|
Baron's
Blend Oct 15
Baron's
Blend Oct 30 |
23
23
|
3.25
3.25
|
.75
.825
|
|
Cabernet
Franc |
20 |
|
|
|
Cabernet
Sauvignon |
not this year |
|
|
|
Carmine |
21 |
|
|
|
Catawba |
15.4 |
2.80 |
.975 |
| Cayuga |
15 |
2.85 |
.855 |
|
Chambourcin |
17 |
3.25 |
1.05 |
|
Chancellor |
19 |
|
|
|
Chardonnay separate
tanks, we have no way of knowing which tank your order came out of. |
22
22.1 |
3.25
3.40 |
.63
.60 |
|
Chelois |
|
|
|
|
Colobel |
|
|
|
|
Concord |
15.2 |
3.30 |
.990 |
| deChaunac |
15 |
|
|
|
Delaware
|
19.6 |
3.25 |
.885 |
|
Diamond |
16 |
3.20 |
.780 |
|
Foch |
20 |
|
|
|
Gamay Noir |
19-20 |
|
|
|
Gewurztraminer |
20 |
3.55 |
.555
Adjusting the acid with tartaric acid will lower the pH. |
|
Blends explained below at the bottom of the page. |
|
Hybrid
Blends: |
|
Baron's Red current juice Oct 30.. |
23 |
3.25 |
.825 |
|
Maiden's Blush |
22.1 |
3.20 |
.855
perfect for a sweet finish |
|
White Blend
(Queen's)
"Contessa Bella" |
23 |
3.30 |
.855
Tom recommends
MLF to reduce this TA |
| VINIFERA BLEND |
|
|
|
|
EYE OF THE PARTRIDGE
A blend of Chardonnay and lightly pressed Merlot.
|
23 |
|
|
|
Late
Harvest Vignoles |
NOT this year |
|
|
|
Late
Harvest Riesling |
NOT this year |
|
|
|
Leon Millot |
20.2 |
3.10 |
1.11 |
|
Maiden's
Blush |
21.7 |
3.00 |
.75 |
| Merlot juice
limited |
18.2 |
3.35 |
.63
Adjusting the acid with tartaric acid will lower the pH. |
|
Merlot as
grapes |
19-20 |
|
|
|
Muscat
Ottonel |
19 |
3.55 |
.65
Adjusting the acid with tartaric acid will lower the pH. |
|
Niagara
|
14.5 |
2.95 |
.78 |
| NY
73.1136.17"Noiret" |
18 |
3.4 |
.90 |
|
Pinot
Noir grapes |
20 |
|
|
|
Riesling: |
18.4 |
3.00 |
.78 |
|
Seyval |
21.5 |
3.35 |
.735 |
| Traminette |
16 |
3.10 |
.870 |
|
Vidal |
17.8 |
3.1 |
.78 |
|
Vignoles Ravat-51 |
21 |
3.15 |
1.35
adjust acid with
K Bicaronate after fermentation or increase the sugar to 30% + and make a
false late harvest |
|
|
|
|
|
Baron’s Blend
is traditionally a blend of Chancellor, Baco, Foch, and Leon Millot and
Chambourcin. A dark hearty bodied Bordeaux style.
Eye of the Pa'tridge Tom's new
blend of lightly pressed Merlot and Chardonnay. A wonderful royal
pairing. A surprisingly complex and serious rose.
Maiden's Blush
is a fruity wine best finished with a little residual sugar. It is a blend
of Aurore, Cayuga, usually Chelois, however, due to that shortage, Tom used
another red to color. While it looks dark in your container, it should
lighten with fermentation. We usually recommend a 71B or Cotes des Blanc
for this wine. We are optimistic that Chelois will be in this year's
(2011) blush.
Contessa Bella (white) blend is a combination of
Seyval, Vignoles and Vidal. All blends are sugar and acid adjusted.
The percentages vary, the order the
varieties are listed in not necessary in order of volume of those juices used.
Thank you for your Patronage!
May all your wines
Fall Bright!
| 
