The Bonded Winery Area



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Brix Fermentation Curve for 2011 Finger Lakes Riesling

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The number one search that brings viewers to the Shier Winery blog is "brix fermentation curve."  One of the great benefits of the WinePod is the real-time sugar sensor.  Similar charts available in books and journals are nearly all made with discrete measurements taken throughout the fermentation process using a hyrdrometer. The real-time sensor shows the value to temperature control on the fermentation process.  Fermentation without temperature control results in increasing temperature at the outset (fermentation is exothermic), followed by a temperature drop once the bulk of the sugar has been consumed.  With temperature control, you see a relatively stable temperature and a more gradual sugar consumption (brix curve).    
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2017 Riesling Begins Journey

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I started primary fermentation of the 2017 Riesling on October 27.  That's about a week behind schedule.  The source grapes had a starting sugar of 20.3 degrees Brix, which I adjusted with dextrose to 23.5 degrees Brix.  The juice was just under 60 degrees F when I pitched the yeast.  Here's to a good year!      
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Fall at Shier Winery...The Adventure Begins Again

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It is still warm, but the leaves are turning at the Shier Winery.  Almost time to start the winemaking process all over again.  In order to clear space in the tanks for this year's Riesling, I had to bottle 35 cases this past weekend.   For those out there that have never used a hand corker or lifted and carried 5 gallon carboys, it is a little bit of a workout.  But the worst part is breathing all of the sulfur dioxide that keeps the whole operation sanitary.  Luckily the exhaust fan that I installed to pull out the carbon dioxide also earns its capital investment by clearing the SO2 cloud. 17 of these carboys filled 35 cases of 2012 Riesling.  99 cases of bottles.
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