Possums

How is it?

Had a little trouble with possums. So out came the Timms traps.

Branches aren't designed to carry the extra weight.

A little apple placed in the trap and no problems any more.

Dead possum.

Winemaking primary fermentation

How is it?

Been a week now since picking the grapes.

All the four barrels are progressing well.

It's the fermentation process that makes the grape skins rise to the top. So stiring is necessary, or should I say pushing the Marc back down into the juice below. The red colour is leached out from the skins. Will need to check the Specific Gravity of the must within the next few days. The vigirous primary fermentation will start to subside soon. I will then rack off and press the skins. Then place the juice under airlock. All is good.

Need to get some oak chips to add. Next time we are in Whangarei at the brew shop I'll buy some.

Merlot grapes have a brix reading of 22. Last week they had a reading or 18.5. So will need to pick them this week end. Life is great up north.

Harvesting Chambourcin grapes

How is it?

Took a Brix reading with our new Refractometer. Guess what? The first reading was 18, this was on the Merlot. Took 5 or six more and all similar.

Onto the Chambourcin and the first reading was 25. Yes . next few ranged from 24.2 down to the lowest being 21.2. Rain predicted for late on Saturday and most of Sunday. So decided to pick today. Stripped the berries off the storks and put into barrels. Crushed the berries then added the R 56 wine yeast. Stirred this into the must and covered the barrels to keep out the fruit flys.