Four years ago me and my father planted first batch of vines in our garden. Given Abov region and Kosice in particular is swept by the northern winds with no vine growing history whatsoever, this was clearly a fools idea. On other hand, global warming and proximity of Tokaj and Tibava wine regions gave us an outside chance of making some decent wine. This post is to summarise (mainly for my own benefit) the making of 2013 vintage - all 3 litres of it.
Harvest was done based on sensory tests of ripeness and sweetness. Grapes were harvested on Wednesday, October 2 yielding one and three quartets full buckets (considered as successful harvest given only 3-4 vines were allowed to bear fruit). Grapes were immediately de-stemmed and hand-crushed for maceration. Grapes were left on skins for c.20 hours overnight. Only sulphate solution (Borzen) was added to crushed grapes to kill natural yeast. All the equipment was washed with sulphate solution and rinsed.
Second day the grapes were pressed using 20l hand press. Only medium pressure was used with remaining pressed pulp still containing sufficient amount of juice and some grapes not crushed. Additional hand pressing was used but only in the limited amount. Total juice gain from pressing was c.4l. Juice was transferred to two bowls approximately two thirds full to allow for primary fermentation and bubble / foam forming.
Yeast was added immediately after pressing. I have used Fermicru AR2 dry yeast which is for flowery tasting wines and works from 12 degrees Celsius. Measurements were done only by hand with less then fifth of the packet used dues to juice yield. Yeast was kick started up in 50:50 must:water solution which was heated to c.20 degrees and poured into the bowls.
Primary fermentation was done initially in open top bowls with plain cloth protecting the must from flies and debris. Primary was performed in our cellar with stable 12 degree Celsius temperature. Note for next year - find warmer place so the primary takes less time. Each day during primary I have stirred the surface of the bowls to ensure sufficient amount of oxygen was present (i.e. foam that formed on too did not prevent oxygen flow) for yeast to multiply.
After five days the must was transferred into glass carboy and airlock was put in place to avoid unwanted oxidation. Immediate bubbling was observed - just as it should be. Only potential threat to wine is low temperature and insufficient / stuck fermentation. Wine is envisaged to be kept in this carboy for next two to three weeks as fermentation completes.
Sugar level was not measured. pH and acidity were not measured as well. No adjustment to must were made. Question is whether to continue with same tactic going forward or change in next vintage. Sugar levels should be measured for sure - to ensure appropriate comparison between vintages and to help with prediction of fermentation length estimates.
Next post in four weeks.
