Chris's Cellar Master Chardonnay - Wednesday, January 24, 2024

Yeast pitched at 10:30 am.

Same instructions as Marty's. I didn't check the OG because I don't care either. The FG is what you have to check. Day 14 is February 7. After that, rack to a carboy and add stuff and let sit for 14 more days. Rack to another carboy when you filter the wine. Drink heavily and enjoy your wine!!!!!!

 

O.G. - 1.088

F.G. -  .998

% -     12.2 

Next Day - Not much activity. 72F. Close to the heater. Should move it. 

Day 2 - Shut off the heater. Up to 72 F. I think it will be okay on it's own.

Day 3 - Going good. 70F.

Day 4 - 72F. Can't seem to get the temp any lower, so leaving it at 72F.

                Still active. No matter the activity, leaving it for 14 days.

Day 15 - Still bubbling. I guess I need to give it a gravity check. 

Day 16 - No check. I see activity so letting it go same as Marty's. Seems to me that I may as

               well wait until there is no activity now. When I rack I add stuff that kills the yeast.

              Common sense says wait. Takes month for the yeast to start eating itself anyway.

                                   RACKED TO A CARBOY ON FEB. 12

Feb. 16 - Very clear now. Just waiting to filter and bottle.

                                   FILTER AND BOTTLE ON FEB. 24

 

I have found the sweet spot for the yeast to do it's job is 74F. Just have to play with the thermostat on the wall to keep it there. Usually have to shut it off during the day and open the door. Close it at night and carefully adjust it to 74F which is a shot in the dark mostly.

I had trouble with the syphon as I got trub from the bottom in the wine that will be filtered. I am now putting the piece of wood underneath the carboy ahead of racking day to let it settle out if it needs it. That way, it will be easier to syphon to my pail without disturbing the trub on the bottom of the wine. I only got 22 bottles of wine. I measured the pail and I am not fermenting 23 L of wine. Close, but I need to go to the bottom of the first ring around the pail in the future. No wonder the yeast struggles to ferment it, just too little concentrate. 

                                    UPDATE ON DEC. 2024

I bought Heritage Estates Chardonnay and the FG was .990. I used yeast nutrient to help the fermentation. It worked.