2011 Zinfandel Wine

I made the Merlot last week, and this week I wanted to make white wine, but here were not any good grapes at the store, so I came home with Zinfandel. The grapes looked good. They were pretty juicy, but there a few dried clumps. Juicy grapes typically means a little higher yield, but with lower overall sugar content. My objective is to get the grapiest flavor that I can get. All else can be added later!

Recipe

Here is the wine crate. Notice there
is some woman's photo on the box. Who is she?
I expect she is a modern day wine nymph, but
really she must be the owner's daughter.

108 lb Zinfandel grapes (Beauty of the Valley, California)

12 g yeast energizer

[no sodium bisulfide this time]

2.5 lb sugar (heated with juice until dissolved)

1 packet Red Star Pasteur Red

I made the juice, and measured the density and the refractive index. I looked them up in Techniques for Home Winemaking, and happily, magically they agreed with each other. The density was 1.094 g/ml and the refractive index was 22.4 degrees BRIX (a scale calibrated to sucrose content in water,) and these correspond to 24% sugar which will make 11.7% ethanol.   To get to 13% alcohol, in the 8.25 gallons of juice that I have, I added 2.5 pounds of sugar. 

I let the juice sit until it came to room temperature about ten hours, and then I sprinkled the yeast on top. I decided not to add the bisulfite because the grapes looked pretty free from rot, and I did not want to inhibit the regular fermentation.

The next evening the fermentation was going pretty fast.

7 Days Later
I pressed the juice and got 32 liters of wine. The wine continued to ferment pretty fast.

I took 8 liters of the Zinfandel and mixed with the overage on the Merlot to make a blend.