Wine Maker’s Log

Because the wine making process takes time and there are so many variables that influence the final product, keeping an accurate and detailed account of the wine making process is key. If the batch turns out to be off the mark in any way, the log will prove extremely useful in trying to determine what went wrong. And if you hit the mark for an award winning cabernet, you’ll be able to use your notes to recreate it time and again.

Print out the log below and fill it out as you go. Good luck and salute!

Major ingredient:

Minor ingredient:

Sugar added:
Acid blend:
Pectic enzyme:

Tannin:
Water added:
Yeast nutrient:

Preperation of ingredients:

Yeast type:
Starting pH:
Starting Specific Gravity (SG):
Starting Titratable Acidity (TA):

Primary fermentation began:

Primary observations:

Malolactic added:
Culture type:

Malolactic observations:

Transfer to secondary:

SG:
TA:
pH:

Transfer observations:

1st Rack:
Observations:

2nd Rack:
Observations:

3rd Rack:
Observations:

4th Rack:
Observations:

5th Rack:
Observations:

6th Rack:
Observations:

Oaking:
Fining:

Cold stabilization:

Chemical stabilization:

Clarification observations:

Final sweetening:

Tasting notes:

Bottling date:
Final TA:

Final pH:
Final SO₂:

Finished alcohal:
Finished sugar:

Label information:

Other observations and notes: