Dan Kohnen Leawood, Kansas, United States

Member Since:
Oct 20th, 2011
Last Login:
Jul 27th, 2014 at 2:30 am

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Cab Sauv. 2012 2012

 
Aug 5, 2013 @ 11:41 am

on: Carboy (#Glass car-1)

Racked off oak. Possibly a bit too much oak across the board.

 
Aug 5, 2013 @ 11:41 am

on: Carboy 6-1 (6-1)

Racked off oak. Possibly a bit too much oak across the board.

 
Aug 5, 2013 @ 11:41 am

on: Carboy 6.5-1 (6.5-1)

Racked off oak. Possibly a bit too much oak across the board.

 
Aug 5, 2013 @ 11:41 am

on: Carboy 6.5-2 (6.5-2)

Racked off oak. Possibly a bit too much oak across the board.

 
Jan 6, 2013 @ 4:59 pm

Mt and D80 are noticeably different in taste. Both are smooth and mellow without much tannin like the cab franc. I'll have to do a detailed tasting soon. No oak has been added yet.

 
Nov 11, 2012 @ 5:33 pm

Lalvin 31 enococcus oeni MBR 2.5g

Split 2.5g MLB good for 66 gallons into smaller batches for a total of 30 gallons total. Adding only 1.5 times the dose which started as 300mL total liquid for 66 gallons or 4.55mL/gallon. Add 7.5mL/gallon or approximately 50mL/6 gallons.

 
Nov 11, 2012 @ 5:33 pm

Acti-ML 50g

Split 2.5g MLB good for 66 gallons into smaller batches for a total of 30 gallons total. Adding only 1.5 times the dose which started as 300mL total liquid for 66 gallons or 4.55mL/gallon. Add 7.5mL/gallon or approximately 50mL/6 gallons.

 
Nov 8, 2012 @ 8:23 pm

Cost of Cab Sauv $1.07/lb

 
Nov 2, 2012 @ 1:54 am

Stirred lees

 
Oct 12, 2012 @ 1:33 am

on: Carboy 6-1 (6-1)

Pressed MT on Wednesday, D80 on Thursday, 10-11-2012.

 
Oct 12, 2012 @ 1:33 am

on: Carboy 6.5-1 (6.5-1)

Pressed MT on Wednesday, D80 on Thursday, 10-11-2012.

 
Oct 12, 2012 @ 1:33 am

on: Carboy 6.5-2 (6.5-2)

Pressed MT on Wednesday, D80 on Thursday, 10-11-2012.

 
Oct 12, 2012 @ 1:25 am

Free run was about 6 gallons, remaining 1 gallon was from pressing.

 
Oct 12, 2012 @ 1:25 am

Free run was about 6 gallons, remaining 1 gallon was from pressing.

 
Oct 12, 2012 @ 1:25 am

Transfer to Carboy 6.5-1 (6.5-1)

Free run was about 6 gallons, remaining 1 gallon was from pressing.

 
Oct 12, 2012 @ 1:25 am

Transfer to Carboy 6.5-2 (6.5-2)

Free run was about 6 gallons, remaining 1 gallon was from pressing.

 
Oct 11, 2012 @ 4:14 am

Transfer to Carboy 6-1 (6-1)

5 gallons free run and 2 gallons pressed. 1 gallon of pressed wine went in with free run. Remaining gallon kept seperate.

 
Oct 10, 2012 @ 12:05 pm

on: Brute 36-3 (36-3)

  1. 78°  F
  2. 3
 
Oct 10, 2012 @ 12:04 pm

on: Brute 36-1 (36-1)

  1. 76°  F
  2. 6.5
 
Oct 10, 2012 @ 12:04 pm

on: Brute 36-2 (36-2)

  1. 76°  F
  2. 6.5
 
Oct 9, 2012 @ 11:59 am

on: Brute 36-1 (36-1)

  1. 74°  F
  2. 8.5
 
Oct 9, 2012 @ 11:59 am

on: Brute 36-2 (36-2)

  1. 76°  F
  2. 9.5
 
Oct 9, 2012 @ 11:43 am

on: Brute 36-3 (36-3)

  1. 80°  F
  2. 6
 
Oct 8, 2012 @ 6:35 pm

on: Brute 36-1 (36-1)

  1. 78°  F
 
Oct 8, 2012 @ 1:37 pm
  1. 80°  F
 
Oct 8, 2012 @ 1:36 pm
  1. 78°  F
 
Oct 8, 2012 @ 11:34 am

on: Brute 36-3 (36-3)

  1. 13
 
Oct 8, 2012 @ 11:33 am

on: Brute 36-2 (36-2)

  1. 16
 
Oct 8, 2012 @ 11:32 am

on: Brute 36-1 (36-1)

  1. 15
 
Oct 8, 2012 @ 6:34 am
  1. 79°  F
 
Oct 8, 2012 @ 6:33 am
  1. 74°  F
 
Oct 8, 2012 @ 6:32 am
  1. 74°  F
 
Oct 8, 2012 @ 4:33 am

on: Brute 36-1 (36-1)

  1. 74°  F

Brought temp down with Ice.

 
Oct 8, 2012 @ 4:33 am

on: Brute 36-2 (36-2)

  1. 74°  F

Brought temp down with Ice.

 
Oct 8, 2012 @ 3:10 am

on: Brute 36-1 (36-1)

Cooling down with milk jugs filled with ice

 
Oct 8, 2012 @ 3:10 am

on: Brute 36-2 (36-2)

Cooling down with milk jugs filled with ice

 
Oct 8, 2012 @ 2:35 am

on: Brute 36-3 (36-3)

  1. 80°  F
 
Oct 8, 2012 @ 2:35 am

on: Brute 36-1 (36-1)

  1. 80°  F
 
Oct 8, 2012 @ 2:35 am

on: Brute 36-2 (36-2)

  1. 80°  F
 
Oct 8, 2012 @ 2:34 am

Punch Cap to Brute 36-1 (36-1)

 
Oct 8, 2012 @ 2:34 am

Punch Cap to Brute 36-2 (36-2)

 
Oct 8, 2012 @ 2:34 am

Punch Cap to Brute 36-3 (36-3)

 
Oct 7, 2012 @ 4:42 pm

Pump Over to Brute 36-1 (36-1)

 
Oct 7, 2012 @ 4:42 pm

Pump Over to Brute 36-2 (36-2)

 
Oct 7, 2012 @ 4:42 pm

Pump Over to Brute 36-3 (36-3)

 
Oct 7, 2012 @ 4:41 pm

on: Brute 36-2 (36-2)

  1. 23
 
Oct 7, 2012 @ 4:41 pm

on: Brute 36-3 (36-3)

  1. 19
 
Oct 7, 2012 @ 4:40 pm

on: Brute 36-1 (36-1)

  1. 21
 
Oct 7, 2012 @ 11:41 am
  1. 74°  F
 
Oct 7, 2012 @ 11:41 am
  1. 76°  F
 
Oct 7, 2012 @ 11:40 am
  1. 76°  F
 
Oct 7, 2012 @ 12:52 am

Punch Cap to Brute 36-1 (36-1)

 
Oct 7, 2012 @ 12:52 am

Punch Cap to Brute 36-2 (36-2)

 
Oct 7, 2012 @ 12:52 am

Punch Cap to Brute 36-3 (36-3)

 
Oct 7, 2012 @ 12:49 am

on: Brute 36-1 (36-1)

  1. 72°  F
 
Oct 7, 2012 @ 12:49 am

on: Brute 36-2 (36-2)

  1. 72°  F
 
Oct 7, 2012 @ 12:49 am

on: Brute 36-3 (36-3)

  1. 72°  F
 
Oct 7, 2012 @ 12:44 am

on: Brute 36-1 (36-1)

Fermaid K 5g

Making two additions. 0.5g/gal must, twice
(0.5g)(10gal)=5g

 
Oct 7, 2012 @ 12:44 am

on: Brute 36-2 (36-2)

Fermaid K 5g

Making two additions. 0.5g/gal must, twice
(0.5g)(10gal)=5g

 
Oct 7, 2012 @ 12:44 am

on: Brute 36-3 (36-3)

Fermaid K 5g

Making two additions. 0.5g/gal must, twice
(0.5g)(10gal)=5g

 
Oct 6, 2012 @ 3:25 pm

on: Brute 36-3 (36-3)

Keep temp below 90F for MT.

 
Oct 6, 2012 @ 3:24 pm

on: Brute 36-1 (36-1)

Keep temperature below 82F for D80

 
Oct 6, 2012 @ 3:24 pm

on: Brute 36-2 (36-2)

Keep temperature below 82F for D80

 
Oct 6, 2012 @ 2:58 pm
Image

1/2 ton of Cab between four of us.

 
Oct 6, 2012 @ 6:00 am

Punch Cap to Brute 36-1 (36-1)

Punched Cap for all fermentors to mix up sugar additions and yeast.

 
Oct 6, 2012 @ 6:00 am

Punch Cap to Brute 36-2 (36-2)

Punched Cap for all fermentors to mix up sugar additions and yeast.

 
Oct 6, 2012 @ 6:00 am

Punch Cap to Brute 36-3 (36-3)

Punched Cap for all fermentors to mix up sugar additions and yeast.

 
Oct 6, 2012 @ 5:30 am

on: Brute 36-1 (36-1)

D80 yeast 12g

Dissolved Go-ferm in warm water, then hydrated yeast for 15-20min. Then mixed in half as much must into the hydrated yeast and let sit for 15min before pitching.

 
Oct 6, 2012 @ 5:30 am

on: Brute 36-2 (36-2)

D80 yeast 12g

Dissolved Go-ferm in warm water, then hydrated yeast for 15-20min. Then mixed in half as much must into the hydrated yeast and let sit for 15min before pitching.

 
Oct 6, 2012 @ 5:30 am

on: Brute 36-1 (36-1)

Go-ferm 15g

Dissolved Go-ferm in warm water, then hydrated yeast for 15-20min. Then mixed in half as much must into the hydrated yeast and let sit for 15min before pitching.

 
Oct 6, 2012 @ 5:30 am

on: Brute 36-2 (36-2)

Go-ferm 15g

Dissolved Go-ferm in warm water, then hydrated yeast for 15-20min. Then mixed in half as much must into the hydrated yeast and let sit for 15min before pitching.

 
Oct 6, 2012 @ 5:30 am

on: Brute 36-1 (36-1)

104F Tap Water 300ml

Dissolved Go-ferm in warm water, then hydrated yeast for 15-20min. Then mixed in half as much must into the hydrated yeast and let sit for 15min before pitching.

 
Oct 6, 2012 @ 5:30 am

on: Brute 36-2 (36-2)

104F Tap Water 300ml

Dissolved Go-ferm in warm water, then hydrated yeast for 15-20min. Then mixed in half as much must into the hydrated yeast and let sit for 15min before pitching.

 
Oct 6, 2012 @ 5:30 am

on: Brute 36-3 (36-3)

MT yeast 10g

using 1g/gal of yeast since must at 24brix. 1.25g/gal Go-ferm. Same hydration schedule as #1 and #2 fermentors.

 
Oct 6, 2012 @ 5:30 am

on: Brute 36-3 (36-3)

Go-Ferm 12.5g

using 1g/gal of yeast since must at 24brix. 1.25g/gal Go-ferm. Same hydration schedule as #1 and #2 fermentors.

 
Oct 6, 2012 @ 5:30 am

on: Brute 36-3 (36-3)

104F Tap Water 250ml

using 1g/gal of yeast since must at 24brix. 1.25g/gal Go-ferm. Same hydration schedule as #1 and #2 fermentors.

 
Oct 6, 2012 @ 5:30 am

on: Brute 36-1 (36-1)

  1. 25.5
 
Oct 6, 2012 @ 5:30 am

on: Brute 36-2 (36-2)

  1. 25.5
 
Oct 6, 2012 @ 5:30 am

on: Brute 36-3 (36-3)

  1. 24
 
Oct 6, 2012 @ 5:00 am

on: Brute 36-1 (36-1)

Cane Sugar 37.5oz

Vessels #1 and #2 will use D80 yeast which has a higher tolerance for alcohol than MT, 16%. The plan is to take the must from 23 to 25.5brix. That is a potential alcohol of 14.7%. (1.5oz/gal)(10gal)(2.5brix)=37.5oz

 
Oct 6, 2012 @ 5:00 am

on: Brute 36-2 (36-2)

Cane Sugar 37.5oz

Vessels #1 and #2 will use D80 yeast which has a higher tolerance for alcohol than MT, 16%. The plan is to take the must from 23 to 25.5brix. That is a potential alcohol of 14.7%. (1.5oz/gal)(10gal)(2.5brix)=37.5oz

 
Oct 6, 2012 @ 5:00 am

on: Brute 36-3 (36-3)

Cane Sugar 15g

Sugar reading dropped to 23brix. I'm using MT yeast for vessel #3 which has an alcohol tolerance of 15%. I want to bring sugars up to 24brix which is about 13.7% potential alcohol. (1.5oz sugar/gal = 1brix) so 15oz should raise 10 gallons must up 1 brix.

 
Oct 6, 2012 @ 4:30 am

on: Brute 36-1 (36-1)

  1. 70°  F
 
Oct 6, 2012 @ 4:30 am

on: Brute 36-2 (36-2)

  1. 70°  F
 
Oct 6, 2012 @ 4:30 am

on: Brute 36-3 (36-3)

  1. 70°  F
 
Oct 6, 2012 @ 12:36 am

Punch Cap to Brute 36-1 (36-1)

 
Oct 6, 2012 @ 12:36 am

Punch Cap to Brute 36-2 (36-2)

 
Oct 6, 2012 @ 12:36 am

Punch Cap to Brute 36-3 (36-3)

 
Oct 6, 2012 @ 12:35 am

on: Brute 36-1 (36-1)

Tannin FT Rouge 13g

 
Oct 6, 2012 @ 12:35 am

on: Brute 36-2 (36-2)

Tannin FT Rouge 13g

 
Oct 6, 2012 @ 12:35 am

on: Brute 36-3 (36-3)

Tannin FT Rouge 13g

 
Oct 5, 2012 @ 5:28 pm

on: Brute 36-1 (36-1)

  1. 22.7
  2. 5.9  g/L
  3. 3.52

As measured by Sal one day post crush.

 
Oct 5, 2012 @ 5:28 pm

on: Brute 36-2 (36-2)

  1. 22.7
  2. 5.9  g/L
  3. 3.52

As measured by Sal one day post crush.

 
Oct 5, 2012 @ 5:28 pm

on: Brute 36-3 (36-3)

  1. 22.7
  2. 5.9  g/L
  3. 3.52

As measured by Sal one day post crush.

 
Oct 5, 2012 @ 12:40 pm
Image

Punch down

 
Oct 5, 2012 @ 12:40 pm

Punch Cap to Brute 36-1 (36-1)

 
Oct 5, 2012 @ 12:40 pm

Punch Cap to Brute 36-2 (36-2)

 
Oct 5, 2012 @ 12:40 pm

Punch Cap to Brute 36-3 (36-3)

 
Oct 5, 2012 @ 12:24 pm

on: Brute 36-1 (36-1)

  1. 58°  F

Still warming up. Start fermenting tonight.

 
Oct 5, 2012 @ 12:24 pm

on: Brute 36-2 (36-2)

  1. 58°  F

Still warming up. Start fermenting tonight.

 
Oct 5, 2012 @ 12:24 pm

on: Brute 36-3 (36-3)

  1. 58°  F

Still warming up. Start fermenting tonight.

 
Oct 5, 2012 @ 4:19 am
Image Image Image

Crushed this afternoon at Sal's. I made enzyme, sulfite and Opti-Red additions tonight as well as Lysozyme just to make sure everything nasty is dead. I didn't get a chance to Starsan my primaries before crushing into them. Hopefully the PBW wash and rinse last week was good enough.

  • Avatar

    Ryan O'Donnell Do you pull out any mog? I see some sizable leaves in the mix.Dec 24th, 2012 at 12:24 am

  • Avatar

    Ryan O'Donnell Are the valves for delestage? You find that technique effective? Never tried it...Dec 24th, 2012 at 12:25 am

  • Avatar

    Dan Kohnen I pulled out MOG as it would come to the surface. We crushed right from a mini-bin into my trashcan fermentors so I missed some. The valves are for delestage. I don't know what it did for the wine but it was easy to do with my setup. It didn't pull seeds out though. I had a spigot on the bottom too but took it off because I thought it would get in the way. I used a threaded bulkhead fitting to connect on either side of the trash can, threaded a valve on the outside and then treaded a 12" long piece of PVC on the inside with slots cut in to the sides along it's length. I then took an open weave plastic mesh from the plumbing section of the hardware store, and wrapped the PVC pipe so the slots could drain wine but the mesh kept the skins far enough away from the slots to keep the velocity of the wine moving while not clogging. It worked flawlessly. I was trying to replicate the stainless strainer tubes you see for beer mashtuns. My dad then gave me one of those nice stainless tubes. I tried it and it failed horribly. Clogging the entire time. My PVC contraption was perfect. Basically I used the valve rack and return getting the wine more aerated.Aug 9th, 2013 at 1:37 pm

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Oct 5, 2012 @ 4:07 am

on: Brute 36-2 (36-2)

Opti-Red 10g

These additions were made to each of the three brutes. 100lbs each, or 10 gallons of must.

 
Oct 5, 2012 @ 4:07 am

on: Brute 36-3 (36-3)

Opti-Red 10g

These additions were made to each of the three brutes. 100lbs each, or 10 gallons of must.

 
Oct 5, 2012 @ 4:07 am

on: Brute 36-1 (36-1)

Lysozyme 3.8g

These additions were made to each of the three brutes. 100lbs each, or 10 gallons of must.

 
Oct 5, 2012 @ 4:07 am

on: Brute 36-2 (36-2)

Lysozyme 3.8g

These additions were made to each of the three brutes. 100lbs each, or 10 gallons of must.

 
Oct 5, 2012 @ 4:07 am

on: Brute 36-3 (36-3)

Lysozyme 3.8g

These additions were made to each of the three brutes. 100lbs each, or 10 gallons of must.

 
Oct 5, 2012 @ 4:07 am

on: Brute 36-1 (36-1)

Lallzyme 1.25g

These additions were made to each of the three brutes. 100lbs each, or 10 gallons of must.

 
Oct 5, 2012 @ 4:07 am

on: Brute 36-2 (36-2)

Lallzyme 1.25g

These additions were made to each of the three brutes. 100lbs each, or 10 gallons of must.

 
Oct 5, 2012 @ 4:07 am

on: Brute 36-3 (36-3)

Lallzyme 1.25g

These additions were made to each of the three brutes. 100lbs each, or 10 gallons of must.

 
Oct 5, 2012 @ 4:07 am

on: Brute 36-1 (36-1)

Opti-Red 10g

These additions were made to each of the three brutes. 100lbs each, or 10 gallons of must.

 
Oct 5, 2012 @ 4:05 am

on: Brute 36-1 (36-1)

  1. 24
  2. 6.2  g/L
  3. 3.56
  4. 50 ppm
 
Oct 5, 2012 @ 4:05 am

on: Brute 36-2 (36-2)

  1. 24
  2. 6.2  g/L
  3. 3.56
  4. 50 ppm
 
Oct 5, 2012 @ 4:05 am

on: Brute 36-3 (36-3)

  1. 24
  2. 6.2  g/L
  3. 3.56
  4. 50 ppm
 
Oct 4, 2012 @ 11:05 pm
  1. 50°  F
 
Oct 4, 2012 @ 11:05 pm
  1. 50°  F
 
Oct 4, 2012 @ 11:05 pm
  1. 50°  F
 
Oct 4, 2012 @ 8:06 pm

on: Brute 36-1 (36-1)

Potassium Metabisulfite 50ppm

Sal added sulfite

 
Oct 4, 2012 @ 8:06 pm

on: Brute 36-2 (36-2)

Potassium Metabisulfite 50ppm

Sal added sulfite

 
Oct 4, 2012 @ 8:06 pm

on: Brute 36-3 (36-3)

Potassium Metabisulfite 50ppm

Sal added sulfite

 
Oct 4, 2012 @ 8:00 pm
Vessel Used Brute 36-1 (36-1)

Crushed and destem we to fermentors. 40deg must, 55 deg outside air temp. I did not get a chance to sanitize the fermentors before they started crushing. I hope the good cleaning I gave them is good enough. I'll lysozyme just incase.

 
Oct 4, 2012 @ 8:00 pm
Vessel Used Brute 36-2 (36-2)

Crushed and destem we to fermentors. 40deg must, 55 deg outside air temp. I did not get a chance to sanitize the fermentors before they started crushing. I hope the good cleaning I gave them is good enough. I'll lysozyme just incase.

 
Oct 4, 2012 @ 8:00 pm
Vessel Used Brute 36-3 (36-3)

Crushed and destem we to fermentors. 40deg must, 55 deg outside air temp. I did not get a chance to sanitize the fermentors before they started crushing. I hope the good cleaning I gave them is good enough. I'll lysozyme just incase.

 
Jan 1, 1970 @ 12:00 am
Vessel Used Carboy (#Glass car-1)

quick batch assign

 
Jan 1, 1970 @ 12:00 am
Vessel Used Carboy 6-1 (6-1)

quick batch assign

 
Jan 1, 1970 @ 12:00 am
Vessel Used Carboy 6.5-1 (6.5-1)

quick batch assign

 
Jan 1, 1970 @ 12:00 am
Vessel Used Carboy 6.5-2 (6.5-2)

quick batch assign