3 PM:
Outside 44 F
Cellar 68 F
SO2 15 PPM (Carboy C by Titrette)
We went from 5+5+5+1 to 5+5+5 plus three 175 ml soda bottles with caps, losing very little from each CD, and continuing to isolate each CB except for the topping off from the 1 gallon jug.
A little bit of dust-up in carboys A&B while racking. Maybe there was in C, too: I did it first and possibly was too excited to notice it. Still, all three vessels look sparkling clear. We'll see what settles out in the next month.
Taste was great. A bit green apple / lemon lime. Chill that baby and it's summer.
Of special note was the layer of bitartrate salts in each vessel under the thin layer of dead yeast and grape particles. Cellar was never cold enough to make these drop out like they would if we cold-stabilized the wine. Checking back, I've confirmed that we did not make any tartaric acid adjustment this year. So, it just is.
 |
| 21 gallons ready to rock |
 |
| The rig |
 |
| Wacky potassium bitartrate salt layer (KC4H5O6) |
No comments:
Post a Comment