DAB
Senior Member
- Joined
- Dec 17, 2017
- Messages
- 107
- Reaction score
- 12
Yesterday I crushed 22 gallons of Zinfandel grapes. All went well. I tested the must and had the following results:
PH 3.64
TA .675%
Brix 21
SO2 2.2 (yes, very low)
Anyway, in preparing the 24 grams of yeast (RC212) I mistakenly added 30 grams of Firmaid-K (instead of Go-Firm...I was distracted and tired) to 104 degree water. After a little while and no activity I managed to identify my mistake. I then added the requisite 30 grams Go-Firm to the Firmaid-K/RC 212 yeast concoction and saw activity within a few minutes. I pitched the whole thing into my must.
13 hours later, I see vigorous fermentation...a cap already. Fermentation looks to be going quite well. My question is, what are the implications of the Firmaid-K being added so early? And, are there any potentially negative outcomes related to this mistake? I understand Firm-Aid to be a nutrient that is supposed to be added "...at first sign of fermentation."
Many thanks,
DAB
PH 3.64
TA .675%
Brix 21
SO2 2.2 (yes, very low)
Anyway, in preparing the 24 grams of yeast (RC212) I mistakenly added 30 grams of Firmaid-K (instead of Go-Firm...I was distracted and tired) to 104 degree water. After a little while and no activity I managed to identify my mistake. I then added the requisite 30 grams Go-Firm to the Firmaid-K/RC 212 yeast concoction and saw activity within a few minutes. I pitched the whole thing into my must.
13 hours later, I see vigorous fermentation...a cap already. Fermentation looks to be going quite well. My question is, what are the implications of the Firmaid-K being added so early? And, are there any potentially negative outcomes related to this mistake? I understand Firm-Aid to be a nutrient that is supposed to be added "...at first sign of fermentation."
Many thanks,
DAB
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