Syrah still had a good cap on it today. SG was 998 tonight. Needs another day or two before pressing. Malbec is fermenting faster than the Merlot. Malbec is down to 10.5 brix (down from 18) and Merlot is down to 16 brix (down from 21).
Troy's 15G hungarian barrel smells sweet. Ready for the syrah. Proxyclean did the trick. :)
Put Oxyfresh into Mike's 30G barrel--which smells good. Put 32Tbsp into Lee's 60G barrell-which has a slight TA smell. Will do a meta/citric rinse on both after 24h. Then dry and sulfur the big barrel, and put Merlot into Mike's 30G barrel.
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