From Fermentation Vat to Demijohns today

What a mess - but now we know: 7 1/2 litres pure must bubbling away in the 2 demijohns.
The Triomphe d'Alsace grapes were really too small this year, but proper spur-pruning in December should prepare the vine for a bumper crop in 2010.

And now: The lively bubbling away of the fresh must is a sound for the Gods! And me.

I have learnt two things recently:

a) It is necessary to add more sugar than indicated in the ordinary tables for Brix vs % alcohol. This acts as a conservation agent during initial fermentation and also brings the wine up to a more modern 12.5-13% alcohol, rather than the previously accepted 10-11%. The rule-of-thumb is 250g/Gallon for sweet grapes; 400g for sour.
b) Triomphe d'Alsace was first created in 1911 as a cross between Vitis Ripara and Vitis Rupestris and Goldriesling in Colmar (Alsace), but didn't appear commercially before 1921-22. The grape is relatively small (Black Currant size) with large pips, which may account for the fact that it is nowhere to be found in commercial vineyards! However, the quality of the wine and its resistance to disease surely make up for these drawbacks in a patio-vineyard!
Jim Page-Roberts' 75m (length of the stem) of vine this year produced 5 Gallons!

There are about 50 bunches of Cascade (?) grapes ripening, ready to be vinified in ca. 2 weeks, depending on a little indian summer. They look marvellous, but the problem with Cascade is clearly that it ripens unevenly and rather late. Some grapes are dark blue, others Chardonnay-green.
I shall leave them until most of them are blue.
The result will be added to the half full demijohn, providing my first mix.
Clos St. Pierre Reserve Speciale 2009 !
....

There is one problem, though: I am not sure any more that it is a Cascade. Comparing leaves it looks more like Brant - more on that later.
If the mix-taste is fine I shall leave it, otherwise it will be replaced by another Triomphe d'Alsace, which I shall plant anyway this autumn!

The most handsome bloke on the block!

- and on 12 Sept. I found out: It is Brant. Picked and vinified 12 Sept. It produced 3 Litres of pulp. Brix achievement was slightly less than the 18% reached by the Triomphe d'Alsace: 16.5%, but for this I compensated with a "chaptalisation" of 170g sugar. After 3 days in my antique French jam glass which holds exactly 3 Litres, on 15 Sept., I filled it into the demijohn that had only become half full by Triomphe d'Alsace three weeks before. It is now bubbling away, promising a delightful mix of a lighter must, as Brant's juice is white.

If the Brant is to survive my critical ambitions, I shall endeavour to harvest all grapes by mid September next year.

Also - a good dollop of extra sugar to get the process going, beef up alcohol content and create a more protective atmosphere during initial fermentation, is one of the lessons I have learnt.