first time making whites
Sunday I crushed, added measured and recommended doses of sulfites, pressed and let settle over night, starting brix was a little low at about 20-20.5
Monday morning I added yeast,
by Tuesday morning, fermentation didn't start yet
warmed up garage to 75 degrees, and bingo, fermentation started
The fermentation is bubbling away with tiny bubbles on the surface of my loosely covered, 2/3 full car boy
I have not yet added yeast nutrient, I should get in today the Diammonium phosphate (I want to use pure DAP, without hulls)
HOWEVER, The aroma/odor has a slight sulfur smell, and it doesn't smell like my reds usually do.
My concern is the sulfur smell
what do ya'll think? Is the DAP the trick here?
Sunday I crushed, added measured and recommended doses of sulfites, pressed and let settle over night, starting brix was a little low at about 20-20.5
Monday morning I added yeast,
by Tuesday morning, fermentation didn't start yet
warmed up garage to 75 degrees, and bingo, fermentation started
The fermentation is bubbling away with tiny bubbles on the surface of my loosely covered, 2/3 full car boy
I have not yet added yeast nutrient, I should get in today the Diammonium phosphate (I want to use pure DAP, without hulls)
HOWEVER, The aroma/odor has a slight sulfur smell, and it doesn't smell like my reds usually do.
My concern is the sulfur smell
what do ya'll think? Is the DAP the trick here?
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