- Jun 10, 2015
- Reaction score
- South Louisiana
Sounds like you’re off to a wonderful start and you’ve got pretty good temps for kicking off fermentation. Just watch that they (temps) don’t spike too high for too long since you’re interested in preserving all of the fruity flavors that you can.Yesterday I crushed 17 boxes of Zinfandel - appx 20kg of grapes per box. At least that's what it was sold as. Could be slightly less. But at $15 per box, I find it very acceptable.
The BRIX is 23, and the Ph 3.4 - seems perfect.
Temperatures are around 28C-30C. It will go up later on in the week, but I don't see it over 35. Hopefully it won't get stuck.
Today, I extracted 25L of juice to separately ferment Rose Zin, and also to make the rest exposed to more skin. Really keen to get that intense fruit flavour, so typical for Zins.
I decided to re-use this 12 months old Syrah yeast which I kept in the fridge tightly sealed.
I was a bit apprehensive, but I added 80g instead of calculated 60g, and it reacted with the Go-Ferm yeast food and has gone very active after I added some juice into it.
Once in the must, iIt reacted with the must very quickly, and the whole thing is very active already.
May try it again next year. Why waste a yeast which performs so well? Obviously test it in a timely manner...
A little spike in the 32 C range for a half day or day, followed by a finish in the mid 20’s would be good for extraction and preservation of flavors, if you can muster up that kind of temp. control.