RJ Spagnols Winery Series Super Tuscan 2015

Inside the box ($150 CDN):

• bag of grape juice (16 litres)
• 2 crushed grape pack (2 litres total)
• 3.4 oz medium toast oak chips (16g/gallon) 
• (RJS says 1 bag is american and the other french)
• bentonite (30 grams)
• potassium metabisulfite (4.8 grams)
• 2x potassium sorbate (not used)
• pectinase (1.5 grams)
• chitosan (~50mL)
• kieselsol (~10mL)
• yeast (Lalvin EC-1118 – substituted BM 4×4)

Next time I’ll ferment in a bucket with the skins/oak chips in a muslin bag.  Or posibly use two carboys and combine the results into a single topped up 5 gallon (19L) carboy.

Lalvin BM 4×4

• 6 gallons
• OG: 1.111 – measured after stirring in grape pack
• Added 1 tsp wyeast beer/wine nutrient for a double dose
• Added 2 tsp powdered wine tannin (made from chestnut tree).

Day 2 (48h post pitch)

• Light Hydrogen Sulfide (H2S) detected
• Added 1/2 tsp wyeast beer/wine nutrient for a single dose
• 1/4 tsp DAP for a half dose

Day 3

• Light Hydrogen Sulfide (H2S) detected
• Added 1/4 tsp wyeast beer/wine nutrient for a quarter dose
• 1/8 tsp DAP for a quarter dose

Day 4

• Light Hydrogen Sulfide (H2S) detected
• Added 1/4 tsp wyeast beer/wine nutrient for a quarter dose
• 1/8 tsp DAP for a quarter dose (was really -just- over 1/8th tsp)

No further Hydrogen Sulfide (H2S) present

Day 18

Day 22

Racked, degassed (45 mins, drill stir), kmeta added.  

Rack 3 gallons to bulk age (carboy topped is around 3.5).  

Rack 1 gallon to a jug with 6g med french cubes and 6g french light(untoasted) cubes.

Commence long term bulk aging. 

Tasting Notes (at 3 week racking):

-Aroma: sour cherry, plum, leather

-Taste: plum, med oak, black cherry

Full body, med to med+ tannins.  Quite promising.

Bulk Aging Timeline

6 Months – Add 1/8 tsp potassium metabisulfite to 3 gallon carboy.

12 Months – Add 1/8 tsp potassium metabisulfite & bottled.  Nothing added.

Final Gravity Reading

0.993 SG

15 Month Tasting Notes
March 1 2017

Coming Soon!

Tasting Notes:

-Aroma: ___

-Taste: ___