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Wine Logs

Bayou Lacroix Vineyards | Email | Basic Winemaking | Advanced Winemaking  


  A vintner should at all times keep detailed records of the wine he/she is making, this will help to solve potential problems that may arise and also allows you to consistently produce the same wines, by reading over previous records and notes, from a previous batch. Below is a sample of the log I use for fruit wines, you can print this page or cut and paste into a word processor and doctor it up from there. For grape wines I recommend a notebook and day to day notes on the fermentation process.

Sample Wine Record Log

Vintners             Records

 

Type of Wine: __________________________ Batch Number ______________________________

 

Fruits Or Concentrate                                                          Amount

#1 ____________________________________     ________________________________________

#2 ____________________________________    _________________________________________

#3 ____________________________________     ________________________________________

#4____________________________________      ________________________________________

#5 ____________________________________     ________________________________________

Type of Sugar___________________________     _________________________________________

                                                               Initial Must Readings/Adjustments

 

Wine Starting Date: ____________                                 All Equipment Sterilized ______________

Must PA: _________ Adjusted To: _________ SG: ________ Must Acidity_______PH:_____________

Acidity Adjusted To: ___________ S02 : _________ Adjusted To: ___________ #C.Tabs____________

P. Enzyme: _________Tannin: ________Yeast Nutrient:_________Yeast Strain:____________________

Primary Fermentation: (From)__________(To)________________  Number of Days on Pulp: _________

Primary Observations: __________________________________________________________________________________

__________________________________________________________________________________

Further Rackings   Topped            SO2 Added                Wine Finishes Working: ____________________
      (date)                (date)
____________ ____________     _________              Fining __________________________________
___________  ____________      _________              Stabilizer :_______________________________
                                  
____________ ____________     _________             Oaking Chips: ____________________________
                                              

Final Sweetening: ___________________    Total Aging Time In Carboy: _________________________

Character of Wine:____________      Type of Wine:______________  Name of Wine:_______________

Cold Stabilization (from)_______ (To)_______

Total S02 at Bottling: ___________                                             Final Comments/Remarks

Final S.G. ___________________                                      ______________________________

T.A. at Bottling: ______________                                       ______________________________

Alcohol by Volume: __________%                                      ______________________________

Date Bottled: ________________                                    ______________________________