Costco Chardonnay - Monday, June 12, 2023

The weather may start to cool down in early June. You only need 10 days of reasonable weather to make this. If not, don't. Can't do any temp control. The forecast is mainly cool with themps around 22C. I think I can make this on the bench and close the door if needed. I can always move the pails upstairs if I have to. I am going ahead and using well water for this batch. Marty made his wine with their well water and he had no problem with it. Made both on June 12.

                       FIRST TIME USING WELL WATER - HOPE IT WASN'T A MISTAKE

Spring water comes from the ground a few miles north of us. My well water comes from the ground. The only thing is sanitation. I don't think spring water is sanitized. It is captured from an under ground spring and pumped into trucks for transport. Mine is similar, so I went with it. I do have a water softener and turning the valve off is a no no. It is quite hard to do so I never touch it. We will see how this goes.

I don't check the OG anymore. Marty doesn't care and I don't. I do check the racking gravity to make sure if it isn't where it should be on day 10 to let it go an extra day or so. FG is checked also.

June 13 - Starting to ferment, slow but will get there.

June 14 - Same.

June 15 - Good and more active, just where it should be. 72F.

                                                      RACKING DAY - June 22

Mine - 1.010

Marty's - 1.010

Very hazy, like pea soup. Did not taste it yet. Going good though. 1/2"trub on bottom, normal. 74F. That temp will not last as shit weather is coming here. Clouds and rain for the next week or even longer. Checked it on June 24 and the temp was 76F. Over the recommended temperature range. Almost done though, so hoping it is okay. As of June 26 there is still some activity but it has really slowed down. Check gravity on June 30. If you are busy with the July 1st brew day prep, leave this for another day or so. Will not hurt it.

                                                   RACKED BOTH WINES ON JULY 2

Added all the stuff I was supposed to. Added Chitosan on July 3. Rack on July 13 or anytime after that. Filter and bottle when I get some free time. The Chitosan has it's work cut out for it. Very hazy wine. If I have to I will use the coarse filter and then the polish filter. Yes, I will lose some wine, but it has to be clear, even sparkling clear. If I have to double clear it I will never use well water again and never make wine this late in the spring. Fall and Winter and early Spring only.

July 16 - Back from camping and it has cleared better than I thought. I can package it anytime.

               Since all pool stores are closed today, I may as well bottle some wine.

                                       TASTE OF WINE WITH MY WELL WATER

This is more mellow of a wine than wine made with spring water. Not sure why. It isn't a big deal, just a description of what it tastes like. Other than that, it does taste the same though. I got a lot more trub in the primary and secondary than wine made with spring. I didn't do a final gravity though. I will do one in the second carboy of wine. It doesn't taste sweet. This was Marty's wine. Mine is later.

                                                             BOTTLED ON AUGUST 6

Better late than never, 3 weeks late. Picked up some wine trub. Don't I always. Very clear before I tried to get every last drop. I will in future batches quit when I get close to the trub. I filter wine but not beer.