The call came today – Riesling was being harvested and the juice would be ready in the afternoon. David, my 3 year old, and I got ready for the 90 minute car drive down to Beamsville to pick up 46 litres. Ah, fresh juice!

According to Lakeview, the vineyard where I bought it, the juice came in at Brix of 19 degrees, 10.5 grams/litre acid (which seems high to me), and PH level of 2.65.

I don’t have an acid test kit or PH metre but I did measure the specific gravity and found it to be 1.082 which is a little higher than the 19 degrees Brix that the vineyard said.

I added some sulphite to each pail, waited a couple of hours before hydrating yeast with a little yeast nutrient, and we’re waiting for the primary fermentation.

I’m a bit concerned about that acid level so I’ll talk toBob Collin about that when he’s back from his honeymoon.

But I’m happy to finally have some fresh juice to work with. I’m looking forward to this!

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