We measured brix this afternoon. The WA Syrah is at 4 brix and 70 degrees. It has been fermenting for a week, plus a 4 day cold soak. It would be nice to see it go another week or 10 days.
The ID Cab is fermenting well now, has a good cap and is at 24 brix and 62 degrees. I added 80 grams of Fermaid to the ID Cab for it's first nutrient dose. That's about a 125% dose, since the nitrogen levels showed up a little low.
The ID Syrah is in a cold soak. The brix were high (28-30) so I added about 7.5G of filtered tap water to get it down to 26 brix. I'll take a sample down to WineWise Monday to get a juice panel run. I expect to innoculate Monday night which would be a 4 day cold soak.
The Viognier appears to be done fermenting--we should pull a sample and check the Brix. It can safely sit under it's blanket of CO2 for another few days--or more--and soak up some more oak.
Looking forward to the next 2 weeks:
- Bob has been working on cleaning up the barrels (Thanks Bob!). They are better, but some may need a second treatment of ProxyCarb to get out the nail polish smell.
- We need to rack the Merlot and the Viognier off the gross lees sometime next week. We could do it Wednesday this week or the following Tuesday.
- The WA Syrah should ferment until the cap drops. That could be another week. We'll have to watch it. I'd like to press it on Tue, Nov 9th if we can.
- We want to press the WA Cab before the cap drops to limit extraction of those green seeds. Maybe with 10 brix left. Probably a week or so. Could work out to be the same timing as pressing the WA Syrah.
- We expect Larry's grapes around Nov 10th. We need to have pressed a couple of bins before then. I will ask him to crush for us. We'll have to coordinate getting some containers out to him for picking and crushing. Note: I've put my trailer away. It can be pulled out at any time.
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