6 AM:
Full bubbling in both wines, but no real cap yet. 1 to 2 inch rises in volume in each. Juice is running berry red, like a smoothy. 10% drop in Primitivo Brix (to about 20) - waiting on testing the Cal Blend to see if M can get here. Waiting on punching (more like shoving) either until someone else is awake. Shall we set 15 Brix as the point for adding Ferm-Aid?
7 AM:
Cal Blend is at 18 Brix. Both wines punched down. It's all very firm - early, but also the first year we only destemmed and did not crush, so we don't know quite what to expect.
1 PM:
Lori says, "Wine was punched at 1pm. Mike and Pam's has gorgeous color!" I noticed the same thing this morning. The Primitivo is berry smoothie colored, the the CalBlend is much richer looking right now.
8 PM:
Both musts to 66 F. CalBlend @ 15.5 Brix and in range for FermAid - Mike will be over in early morning and will add it then. Here's where the yeasts in the two batches are distinguishing themselves: Primitivo is only down to 19 Brix. If the trend continues (as advertised it would) we'll be pressing on different dates. We'll see.
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