- Room: 71 F;
- Must: 74 F, 8 Brix
I'm sure it's all fine, but it's just about opposite what I was hoping for. Didn't get the very slow start of fermentation that we got last year, so I wasn't ready with enough cooling when things went wacky, and then there seemed to not be enough cooling in the world. (If I squeeze my eyes shut the bright white flashes look like stainless steel glycol cooled tanks!)
Fermentation is calming with the lower sugar and higher alcohol (probably up to 6 or 7 %), but still pretty vigorous. Took off the fans but put a couple of ice packs in.
And am already setting on the changes for next year. A longer sit for the whole grapes before pressing, with pectic enzyme; much less cultured yeast at inoculation, and maybe even trying to cool the must before adding the yeast - going to need help figuring out how to keep it cool.
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