Malbec and Syrah Almost Done Fermenting

We checked the Malbec, Syrah and Clone-6 Cabernet. We were surprised to see the Malbec was about 1 brix, the Syrah just below 0 and the Clone-6 at 9.5.  We missed the point at which we can add more nutrient (12-16 brix).  Temps were 74, 78 and 77 degrees respectively.  We expect the malbec and syrah will be ready to press in a couple days (tentatively Wednesday evening).  The Clone6 Cab still has a ways to go and would benefit from more skins contact. Hopefully we'll get another week on it.

 

We measured the PH on the new grapes. All look good and no corrections are needed. I updated the previous blog note with corrected brix numbers and PH numbers.  We need to get yeast and pitch it Tuesday night.  They recommend 1 gram of yeast and 1.25 grams of GoFerm in 25 ml water per gallon of must. Here are the amounts we'll need.  I've been a little conservative on the yeast--more than we've used in the past but not as much as they recommend.  It seems like a lot of water...but that is what they say is needed to make the GoFerm work right.

 

All total we need 37 packages of Pasteur Red yeast.  If that much isn't available we can do the Cab with Pasteur Red (25 packages) and the Petite Syrah and Cab Franc with BOURGOVIN RC 212 yeast (12 packages). Next year we'll look at a bulk buy of Pasteur Red yeast.

 

135 gal of Cab must, 25 packets of Pasteur Red yeast, 156 grams GoFerm, 14 cups of water
57 gal of Petite Syrah, 10 packages of Pasteur Red yeast, 63 grams GoFerm, 6 cups of water
10 gal of Cab Franc, 2 packages of  Pasteur Red yeast, 12.5 grams GoFerm, 1 cup of water

 

New Yeast Pitching Process

 

1. Add the GoFerm to 110 degree water and stir.
2. Wait until the temp drops to 104 degrees then add the yeast and wait 20 min.
3. Stir the yeast and then add 1/2 the volume of juice to the starter.
4. Stir and wait 10-15 more min.
5. Stir into the must.