#13 Oak Burgundy Shiraz

Aug 31 2025

Started by the lees of #12 Velvet Submission in a 18.9L bucket.

Mixed just over 3.15L of juice with 6.8L of water.

Added 15g of bentonite clay and 20g of oak chips. Stirred with spoon for 10 min to aerate. Measured SG at 1.100.

Placing in slightly warm spot with airlock attached.