I talked with Angie today. The Washington (Double Canyon) Syrah is expected to be here Saturday the 16th, possibly Friday. She said ripeness is good and they are waiting for acids to balance out before they pick.
Angie ran some lab tests on the WA Merlot and said the nutrients came back very low and she recommends a good dose of nutrients to ensure the fermentation is healthy and doesn't stick. I'll review our planned GoFerm & Fearmaid-K dose with her recommendation. She also recommended some Brix reduction with 9G of filtered or bottled water.
We have a Trial Blending set for Thursday Oct 14th for the Bosique, followed by bottling. We might also bottle the Encore at that time, if we have enough bottles ready. How about if we do the same time : Trials at 5:30pm followed by bottling?
I've been rotating frozen water jugs into the must to keep it cool. It is holding at 60 degrees with no signs of fermentation. I will ameliorate tonight and innoculate Saturday morning (details below, for reference) and then we will need to start doing punchdowns 3x day.
Troy
Since we have high brix and low nutrient we'll use a slightly higher amount of yeast and GoFerm. They recommend 1.2 grams of yeast, 1.5 grams of GoFerm in 30ml (1oz) of water of per gallon of must.
-Yeast is added to warm water (104º F) containing Go-Ferm and allowed to soak for 20 minutes.
- Stir it gently to break-up any clumps. Wait 15-30 minutes, stir a second time.
*Do not go beyond 30 minutes in the hydration solution or the yeast will begin to starve.
- Then a small amount of the must is added to the yeast starter and the mixture is allowed to sit for another 20 minutes. The yeast is then ready to be introduced to the must.
- The next day add an initial dose of Fermaid-K nutrient once fermentation starts. 1 gram per gallon of must. Once the Brix drops to by 33% add a second dose of the Fermaid-K.
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