User:Truanna

Fun with Beer and Wine at The Carpenter's Workshop

Beer Brewing
Yeast Tests - Showing Y80, Y73, A6, and Y88 in top four. First yeast enters at 2100. Showing top two Y from 2000-1900. Believe A6 and Y88 enter at 1800. Running more tests.

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Wine
First Barrel started 2/23/09. Contains Amusement grapes, labeled Laughing Thoughts. Forgot to mark final scores. High sugar content, low acid, zero skin, medium quality. Will be a White Wine. Other Notes: Siphoning on 2/25/09 shows - Alcohol Content 4.2%, Res. Sugar 10.4, Tannin 0, Acid 1.1. Siphoning on 2/26/09 shows - Alcohol content 5.6%, Res. Sugar 9.7, Tannin 0, Acid 1.1. Siphoning on 2/28/09 shows - Alcohol Content 8.4%, Res. Sugar 8.3, Tannin, 0.1, Acid 1.1. Siphoning on 3/02/09 shows Alcohol Content 11.3%, Res. Sugar 6.8, Tannin 0.1, Acid 1.1. Siphoning on 3/5/09 shows - Alcohol Content 12.1%, Res. Sugar 6.4, Tannin 0.1, Acid 1.1. Time for bottling.
Second Barrel started 2/25/2009 (Year 1 Peret III-25). Contains grapes from Balance and Contemplation, labeled Carpenter's Blend #1. Final scores for Contemplation - Quality 61, Sugar 12, Skin 43, Color 9, Acid 8, Hue Light Red. Used 28 grapes. Final scores for Balance: Quality 30, Sugar 58, Skin 5, Color 28, Acid 34, Hue Light Red. Used 29 (total grape count of 57). Will be a Light Red Wine. Other Notes: Siphoning on 2/26/09 shows - Alcohol Content 2.5%, Res. Sugar 16.4, Tannin 0.3, Acid 2.1. Siphoning on 2/28/09 shows- Alcohol Content 7.1%, Res. Sugar 14.1, Tannin 0.9, Acid 2.1. Siphoning on 3/02/09 shows - Alcohol Content 11.5%, Res. Sugar 11.9, Tannin 1.5, Acid 2.1.

General Observations on Wine
Acid seems to stay the same from start to finish, though I can't say for sure just yet as neither of the start-up barrels have reached maturity yet. The second barrel shows a higher Acid content, which was expected, but the combination of grapes seems to be skewing numbers (combination of lower and higher acid grapes. Not sure if there's an averaging between the two or not because I suck at math and don't feel like trying to figure it out beyond an observational level), especially as one grape had 8 for an acid count and the other had 34. Tannin continues to build within the second barrel, also expected, but at a much slower rate than sugar is converting to alcohol. Unsure of how this will affect the flavor. Planning on bottling the first barrel once it reaches 12.1% Alcohol Content. Will leave the second barrel to ferment for a longer period of time in the hopes of achieving a higher Alcohol Content (aiming for 14%).

First Bottle bottled on 3/5/09 (Year 1, Peret IV-15). See last siphoning data on First Barrel for stats at bottling. Vintage 7, titled Laughing Thoughts. Will give flavors, etc. on tasting.