I was wondering if I could get some insight into my fermentation that is happening. My concern is that I am 2 and a half days in after I pitched my yeast and caps are forming and it looks like things are happening but my temperature is at 63 degrees (thermometer in the must). I figured by now it would be very active and there would be a bit of warmth on the bucket. This is my first time with must and I am going off of the MoreWine red wine manual. The stats are:
5 gallon Frozen red must (Malbec) thawed by Saturday pitched yeast on Sunday and working in my basement (65 degrees roughly).
Brix 25.2
TA .8%
pH 3.59
Added lallzyme. .5g and opti red 5g,
-waited 7 hours
6.2g Go ferm with 5g of BDX yeast
Waited 15 minutes and added some must to lower temp of goferm/yeast before pitching.
(Meanwhile added in FT rouge and a couple oak cubes to the must)
After 20 minutes and adding a little more must, goferm/yeast/must at 71 degrees and then was pitched into bucket.
Bucket must was at 58 degrees at the time.
1 and a half days later Added 5g of Fermain K
Caps are forming and I am punching down 3 times a day.
So I am wondering what is wrong, if anything.
Thanks for the help.
Peace
TimK
5 gallon Frozen red must (Malbec) thawed by Saturday pitched yeast on Sunday and working in my basement (65 degrees roughly).
Brix 25.2
TA .8%
pH 3.59
Added lallzyme. .5g and opti red 5g,
-waited 7 hours
6.2g Go ferm with 5g of BDX yeast
Waited 15 minutes and added some must to lower temp of goferm/yeast before pitching.
(Meanwhile added in FT rouge and a couple oak cubes to the must)
After 20 minutes and adding a little more must, goferm/yeast/must at 71 degrees and then was pitched into bucket.
Bucket must was at 58 degrees at the time.
1 and a half days later Added 5g of Fermain K
Caps are forming and I am punching down 3 times a day.
So I am wondering what is wrong, if anything.
Thanks for the help.
Peace
TimK