Merlot Brix Reduced

The group met to discuss how to handle the Merlot and cab to avoid a stuck fermentation.  We took measurements of the brix and temp of all the bins.

 

Merlot: 5.5 brix, 66 degrees

Cab bin C 5 brix, 65 degrees

Cab bin B 5 brix, 66 degrees

Cab bin A 3 brix, 65 degrees

 

The cab continues to ferment some, with one bin dropping more than the other. Interestingly it is the bin with the higher PH that wasn't adjusted with acid. The Merlot hadn't changed brix in the last 24h, and only 1/2 brix in the previous 24h. There was still a cap and foam to indicate activity, but it has really slowed down.  Temps were at the low end of the spectrum for the first yeast pitched but well within the range for the EC1118 yeast. This supports the concern that fermentation is stalling and therefore not generating much heat.   

 

We talked about the fact that the EC1118 yeast hadn't taken over. It seems that you can't establish a second yeast after the first is going--something we were not aware of when we started. If we would have started with EC1118 yeast we likely would be OK right now.

 

We discussed the options of letting the Merlot sit for another day or two and seeing if it made progress. However there is a concern that if the temps drop below the minimum that we won't be able to warm the must up enough to get it going again because of the colder weather (low 30, high 50)

 

We decided to add the minimum amount of water to the Merlot to see if it would improve the "living conditions" for the yeast and restart it. We added 9G (with no acid correction) of 100-104 degree water (the temps recommended for yeast hydration) to the Merlot must and stirred vigorously to mix it up and get the yeast stimulated.  The ending measurements were 4.75 Brix and 68-69 degree must.

 

We covered the bins with several painting tarp/cloths to try and improve heat retention. We will measure the temp and brix and check for fermentation indications on Monday, as well as add a booster of the initial yeast used on the Merlot, which was RC212.

 

We will continue to monitor the cabernet. We decided to not add water to the cab yet, as we wanted to see if it worked on the merlot first. Plus the cab was still showing some signs of fermenting and lowering brix.  We did not press the merlot or cab because we want to have skins contact with the water added.  Plus the skins do give some amount of nutrient to the fermentation which we thought would help it progress better than being off the skins.