Grenache的测样结果:

在第一周的时间（从14th到20th Feb），糖度上升了1.6Brix，可滴定的酸度下降了0.2g/l。

自周六中午接种酵母，今日已进入发酵的第三天。我们四人分成两组，上午、下午各plunge一次，并测样。

下午3点，plunge时，又有闻到H2S；这次加100ppm，46克DAP。

我们的发酵在46小时里，下降了2Baume左右，发酵速度大概是1Baume/day；相对平常的2Baume/day而言，较慢。今天，我在品尝时，可以品尝到煮红薯的味道了，我想这应该是来自酒精发酵带来的效果。

------------------20th Feb 2007-------------------------------------------------------------------------

今天上午，是我自己做的。从plunge、取样、测样品、记录，整个过程下来花了2个小时。而且，在测样的时候，我出现了错误。首先，我没有degas；第二，我在滴定的时候，用错了浓度。看来，什么事情，自己从头到尾作一遍，就清楚自己该怎么做了。再次记录以下流程：

1、上来之前，找好Sample cup和plastic baker；还有过滤器和Hydraumetre;

2、清洗plunger；并把它移过去；

3、记录plunge之前的tank Temperature;

4、Plunge10分钟；

5、取样，过滤；测样品温度、Baume；

6、记录plunge之后的温度；

7、DEGAS

8、拿上去测pH、TA；

9、中和水时，用0.01g/l的NaOH；放好10ml的Wine之后，用0.1g/l的NaOH溶液中和。

今天测样品，要特别感谢一下赵同学，是他告诉我，两个浓度使用的顺序；并感谢昨晚，他送我到车站。

                                       2007-02-21

-------------------------------陈年中的单宁--------------------------------------

今天下午，是我自己测的样。我们的糖分又降了1.2Baume，发酵的速度比前两天稍稍快一点，但总体依然是较平缓的。今天下午，我在degas的时候，最后快结束的时候，把自来水的关小，导致水回流到瓶中。聪明的刘小弟告诉我，不用degas，直接离心样品了。第二次自己从头做，就好多了。虽然时间还是近2个小时，但一切都做得有条理多了，而且，自己做完所有的事情了。

Hi，I must record here that I saw that finger ring. It's a little bit sad day! Anyway life is still going. Some let you feel bad, however, others not!

Well, good thing is I saw Gil today in the Uni. I found myself was so happy to see him. Jumping in front of him and saying hello to him. We were not so close as the first semester, but we still like each other. Having some friends at Uni is really a good thing. Let you feel Uni full of love and enjoy going to Uni and see them.

Emm...Second thing is I helped a guy on the street. When I was waiting for the bus back home, I saw a guy spitting and really sick. I gave him some tissue paper and tried to let him keep himself clean. He appreciated with my help and a little moved. He said me:""Why you help me? I mean you really not need to do this"". I didn't know why I helped him. I guess the man's leaving next to him made me want to help him. I did the same thing when I was travling in train in China. I don't like people stay in trouble by themselves, if I see this situation, I'd like to give him a hand. Not for showing off my brilliant character. Maybe this kind of situation always attract me thinking myself in bad situation without help and really urge to get some hand from others. That's all.

Anyway, that's my life today. More brilliant things will happen tomorrow.

                                      2007-02-22(Thursday)

-----------------------------------陈年中的单宁--------------------------------------------

*****2007-02-23（Friday），周五上午，我们的发酵控制温度提高了1^oC，提高到19-20^oC。*****

Today was my exciting day. When I stepped on the grapes, I became so exicited. I guess it was not just coming from this fun stepping, it came from his visiting our bins as well. The whole afternoon, I kept the brilliant smile on my face. When he tried to explain the meaning to me, my head was really lost thinking ability. I was totally stuck when I saw his face. He is so cool, so brilliant. I could not control myself to see his face profile, to see his back. Well, he is really attracting me. Oh, I hate this!

When I stood in front of the class, I tried to keep myself not watching that corner. I really did not want to make my presentation too awuful. Well, he gave us a question. I guess it was a warm welcome more than a question. I did hear too much words, when he presented as my eys totally focused on his face. Ohh, God, what should I do! How can I keep myself cool down!

                              2007-02-23（Friday）

-------------------------陈年中的单宁----------------------

经过一个礼拜的发酵，我们的糖度降了8.4Baume，平均1.4Baume/天。发酵温度平均在17度左右。估计还需要4天完成发酵，也就是在下周三左右完成发酵。

星巴客像星佈天空一樣到處霸佔著客人，街上喝咖啡的人還真的多起來了。

如果你承受得了人聲的嘈雜，並享受鄰座的偷窺，那麼你一定試過很多次站在它的櫃檯前仰望那一方咖啡Menu，排最前的那行字是：Espresso。

當然，您知道這是意大利濃縮咖啡的意思，小小杯，很苦，加班的日子你會喝一杯提神。現在麼，除下了墨鏡，這可是一個陽光很好的下午，你要喝的是Cappuccino。

幾乎所有的咖啡都會有一個好聽的中文名字，除了Espresso。小數的店會將其譯作“意式濃縮”或“經典濃縮”，而更多的並不做任何的翻譯與她，因為她是意式咖啡的靈魂吧。就好像看到心跳的美女，我們會把她比作西施，但想起西施卻絕不會把她比作任何人或物：她就是美麗本身。

正是因為極致的關係，最常被人點到的反而不是她，而是Cappuccino。

Cappuccino的中文名字可就多了，正象其呈現的面目，風情萬種：卡布奇諾，卡布其諾，卡普基諾，卡普爾諾，而給人稱讚的台北一家咖啡館為她改的是：加倍情濃。

音義俱佳最精采的一個演藝，卻來自我香港的幾個朋友到台北的故事。

卻說去年的秋，他們到台北“吃喝玩樂”，──沒有任何褒貶，不過將旅行團廣而告之的字眼抄來用用而已。

台北的咖啡館可是很出名啊，有人說。於是，試試去？就去試試了。

深圳、香港、台北、上海等等有一個相同點，就是基本上都屬於生活、工作中需要操三種語言的城市。可惜如我還有我的這幾個朋友，卻是那種雖然生存在三語之城但三語皆不精通之輩，坐下來叫一杯咖啡，便和杉菜小姐發生了趣味。

請問你們這裡哪種咖啡最出名噢？

搞不清楚。

請問你們這裡哪種咖啡最好喝噢？

搞不清楚。

請問你們這裡哪種咖啡最多人叫噢？

搞不清楚。

回頭：她說什麼？搞不清楚？

人家不是說“搞不清楚”，而是說Cappuccino！笨蛋！

噢，不好意思，那就來一杯“搞不清楚”吧。

如果自己開一家咖啡館，Cappuccino我會譯作：加杯情濃。

加倍者，既然一杯已經有了倍數的享受，誰還會叫第二杯？

加杯麼，那必然需要先叫一杯這個或者其他的什麼，然後再加一杯。

呵呵，想做小生意者如我才會有此奢望吧，只是不知道有誰真的需要濃情的安慰？

──百嘗

2007年2月19日，下午3：45达到酒厂，plunge。Allera先发现了异味，我一闻是H2S的味道。steve过来查看一下，确认是H2S，不过量很少，他建议加200ppm的DAP。称取了92克(700kg X 0.65 X 200mg/L=91g)的DAP,取了大约300毫升的葡萄发酵汁混匀，然后一边plunge,一边倒入缸内，进一步plunge。

昨日，下午5点左右的糖度是13.5；今日下午5点左右的糖分是12.6。在一天里，糖分降了0.9Baume。 发酵进行中。

2007-02-19

Today is the third day after innoculating the yeast, which was on 17th Feb 2007. In the afternoon, when we started to plunge, we smelled a little bit of H2S. Nikki and Allera said that we should add DAP to remove this funny smell. Steve checked for us and recommended for 200mg/L. Then, 92g of DAP was weighed and preparing adding into the tank. 

We took some juice from tank first and then added the DAP in this small sample and mixed. Then we poured the mixed DAP into the tank as we plunged for the second 10 mins. I checked the temperature for the tank, and found it dropped 1⁰C, compared to the starting plunging 30 mins ago. The residual sugar was 12.6 Baume at 5:30pm and it had decreased 1 Baume since yesterday. It is on fermenting now.

When I tasted, the acid still was obvious but seemed balanced with sugar. The color became so deep and still could pick up the lifted mulberry and yeast nose.

2007-02-19

猪年的第一天，上午做工不做赘述，下午回家整修院子。

前面的意大利老奶奶上次建议把葡萄藤架修剪一下，今日回家看到垂下来的长藤，就趁着自己的冲动劲，拿起剪刀把整个藤架修剪了一番。然后，摘了一串葡萄来吃。在院子里，带着室友的狗狗溜达时，拿起相机拍拍花园。

走到前院的时候，看到玫瑰长得枝条乱窜，瞅瞅左右邻居家的Garden，都是如此漂亮，又激起我修剪自己住所花园的冲动。可是，实在是没有经验，在家从来没有做过。只好，带着狗狗，问候隔壁邻居，希望能够得到帮助。隔壁的爷爷，还真的出来了，看到我先是一脸的困惑；听明我的来意以后，就带我来到他的Garden Shed，拿出园艺工具，和我一起走到我们住所的前花园。爷爷的名字彩荘eter。他告诉我，修剪玫瑰，要让中央开放，每节上在芽上部一点点的地方修剪。同时，他每剪一处，都会告诉我，他剪那里的理由。比如，因为是sucker，因为离篱墙太近，因为现在剪到这个高度是因为还可以再开一茬等等。过了一会，我掌握一些要领了，也说出自己的建议，并得到他的赞同。我跃跃欲试，Peter就把大钳刀给我，让我剪，并对我的修剪结果表示认可，他很自然叫我，my dear，赫赫，我觉得自己好像和自己的姥爷在一起修剪花园一样，自己是一个特别小的女孩，第一次拿起剪刀修剪花园。呵呵，感觉特别棒。后来，我们一起把修剪完的枝条放进Peter家的园艺垃圾桶，我们住所里没有。最后，他邀请我到他家喝杯茶，我当然欣喜前往。不过，看到爷爷的手在修剪的时候，让玫瑰的刺划破好多次，而且我们修剪了好长时间，天都黑了；所以，我就跑回家取了一瓶Kilikanoon的Medley给爷爷，以示感谢。爷爷家，不但有个漂亮的花园，而且他们家的厨房也非常的干净、整洁。和爷爷交谈，知道原来他是意大利的后裔，他还邀请我喝了两盅烈酒。一种20度的威士忌，另一种是80-90的高酒精度的植物烈酒。呵呵，简单的交谈，然后约定下周六，在他修剪草坪的时候，一起来修剪我们住所的草坪。

呵呵，新年的第一天，认识了新邻居，并学习如何修剪玫瑰！

2007/02/19 1:12am