{"id":131,"date":"2007-11-20T06:00:48","date_gmt":"2007-11-20T13:00:48","guid":{"rendered":"http:\/\/www.washingtonwinemaker.com\/blog\/2007\/11\/20\/racking-the-chardonnay\/"},"modified":"2007-11-20T06:00:48","modified_gmt":"2007-11-20T13:00:48","slug":"racking-the-chardonnay","status":"publish","type":"post","link":"https:\/\/washingtonwinemaker.com\/blog\/2007\/11\/20\/racking-the-chardonnay\/","title":{"rendered":"Racking The Chardonnay"},"content":{"rendered":"<p>I&#8217;ve had about six gallons (23 liters) of Chardonnay fermenting in two 5-gallon (19 liter) carboys since 10\/17\/07. That&#8217;s when I took delivery of my <a href=\"http:\/\/www.washingtonwinemaker.com\/blog\/2007\/10\/17\/making-wine-from-purchased-grapes\/\">purchased grapes<\/a>, 100 lb of Chardonnay and 100 lb of Merlot. I <a href=\"http:\/\/www.washingtonwinemaker.com\/blog\/2007\/10\/22\/pressing-merlot\/\">pressed the Merlot<\/a> on 10\/22\/07, and racked the Chardonnay a few days ago.<\/p>\n<p>Up to this point, I&#8217;ve kept the free run separate from the press wine and I analyzed both of them before I racked.<\/p>\n<p>Free Run &#8211; Specific Gravity (SG): 0.992, pH: 3.57, Titratable Acidity (TA): 7.5 g\/L<br \/>\nPress &#8211; SG: 0.991, pH: 3.72, TA: 7 g\/L<\/p>\n<p>Virtually identical except for the pH, which is noticeably higher in the press wine. I decided to rack some of the free run into a 1-gallon jug, and combine the rest of the free run with the press wine in a 5-gallon carboy. The carboy needed topping up, and I used some of my <a href=\"http:\/\/www.washingtonwinemaker.com\/blog\/2007\/08\/13\/2005-riesling\/\">2005 Riesling<\/a> and a bottle of &#8220;topping wine,&#8221; odds and ends form different batches that I combined into a single wine bottle.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>I&#8217;ve had about six gallons (23 liters) of Chardonnay fermenting in two 5-gallon (19 liter) carboys since 10\/17\/07. That&#8217;s when I took delivery of my purchased grapes, 100 lb of Chardonnay and 100 lb of Merlot. I pressed the Merlot on 10\/22\/07, and racked the Chardonnay a few days ago. Up to this point, I&#8217;ve [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[41],"tags":[],"class_list":["post-131","post","type-post","status-publish","format-standard","hentry","category-winemaking"],"aioseo_notices":[],"aioseo_head":"\n\t\t<!-- All in One SEO 4.9.8 - aioseo.com -->\n\t<meta name=\"description\" content=\"I&#039;ve had about six gallons (23 liters) of Chardonnay fermenting in two 5-gallon (19 liter) carboys since 10\/17\/07. That&#039;s when I took delivery of my purchased grapes, 100 lb of Chardonnay and 100 lb of Merlot. I pressed the Merlot on 10\/22\/07, and racked the Chardonnay a few days ago. 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