This is being written just prior to the 2010 harvest as I just recently found some notes I made from last year.
In summary the vineyard was heavily bird damaged, that coupled with the frost damage from May lead to a much reduced yield.
I came across bunches that were all-but eaten like this again and again.
The haul...
All the grapes, de-stemmed and sitting in the bottom of the fermentation bin
After lightly crushing them, I tested TA at 9.75ppt and brix at 20.4 (with my refractometer, which apparently you shouldn't do, but I didn't have enough juice for the hydrometer).
I added 0.88g sodium metabisulphite and 40g of sugar.
Wine after the primary fermentation, siphoned off and pressed out in to a demijohn. It's not much, but it's all good.
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