u/saucedrop

Picked up 150lb of Lemberger from a vineyard on the east banks of Keuka lake, NY last week.

- Brix: 19.5, TA 0.75% pH 3.14
- Crush & destem, added 50ppm kmeta
- 36 hour cold soak @ 50f
- Pitched RC212 along with fermaid O and optired
- Second dose of fermaid O @ 15 brix & co-inoculated with VP41 MLF
- 3 daily punch downs

So far color and flavor are fantastic although the grapes seem to be better at holding onto their juice than cab cabernet family varietals.

Anyone worked with this grape before? Hoping to make a medium to full body single varietal with this batch, aging it in stainless steel for a year then bottle for another 6-12 months.

Any tips/pointers appreciated!