- On Sale for $497 out of California – Regularly $557
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Featured Brehm Blend

Sangiovese
|
24.6° brix
|
0.57 TA
|
3.47 pH
|
174 YAN |
Petite Sirah
|
25.2° brix
|
0.64 TA
|
3.22 pH | 177 YAN |
Finished Wine
|
Sangiovese
|
Petite Sirah
|
Water | Tartaric Acid | Yeast Nutrient |
50 bottles | 2 Pails | 1 Pail | 1.25 L | 3 g | 5 g |
70 bottles | 3 Pails | 1 Pail | 1.6 L | 4.4 g | 7 g |
Fermentation Outline: Get your yeast starter going when you receive your grapes. Gradually feed the starter from the juice in the buckets, keeping temperature differences within 10° F. A strong starter can be added to fermenter at 50° to 45° f. Keep your fermentation space warm, ideally 70°. Allow temperature to reach 85°f in the cap for a few days. Punch down the cap twice daily. Press when you approach to 0° brix. Allow lees to settle in a closed container until fermentation is complete. Rack off gross sediment within 7 days of completing the sugar fermentation. Malolactic fermentation may be added near the end of sugar fermentation (with a slight degree of risk) or as soon as the sugar fermentation is complete which is safer.