Just finished bottling this batch of wine.  This batch ended up becoming two carboys, each with a specific blend of Cabernet Franc and Cabernet Sauvignon.  The first blend was 84% Cab. Franc and 16% Cab. Sauv., and the second blend is 75% Cab Franc and 25% Cab Sauv. 

Personally I like the 84% blend of Cab Franc better.  The remaining Cabernet Sauvignon didn't make it.  It died as a result of an unfortunate freezing accident. 

Kelly helped me with the process, as usual, and I don't know what I would have done without her. 

This year I used Nomacorc corks.  After having several bottles of the Chardonnay going bad due to what I believe was tainted corks, I am moving to a synthetic cork.  Hopefully this cork will work out better.  The owner of the vineyard/winery I buy my grapes from recommended this style of cork, he uses it on all of the wine. 

This batch (and the two blends) ended up being about 53 bottles total.  I believe it needs more aging time, but it is definitely drinkable.  It will much better in a year or so.

Ok, now for some of the measurements I promised from last weekend's Cabernet Franc picking/crushing and the start of the fermentation. 

I tested the specific gravity, and got 1.098 which is about 23.31 brix.  Fantastic numbers for North Carolina!  The pH was about 3.71, so I added some tartaric acid to increase it.  It is hard to measure these readings on the grapes, as there may still be sugar and acids in the pulp that I can't test yet. 

After we crushed the grapes, I cold soaked them for about 30 hours to get as much of the water soluble tannins and color from the skins.  Then I threw in some Pasteur Red yeast and started the fermentation.  It's been fermenting that way for about a week, with me punching down the "cap" at least twice, probably more like three times a day.  I had to add some yeast nutrient about two or three days ago, as smelled like the yeast were in a bit of distress (H₂S smell).  But ever since I added the nutrient, everything has been just fine.  Sometime today Kelly and I are going to press the skins and move all the wine into carboys.  Its amazing how much more color the juice/wine has now.  When it started out, it was clear with a bit of a redish/purple tinge.  Now its dark purple.