Posted By greg.snell
8/1/2008 3:36:41 PM
Hi Chris, I am pitching the yeast today. R U?
Posted By Null
8/1/2008 3:55:33 PM
Yep, pitched about an hour and a half ago.
Posted By greg.snell
8/1/2008 5:42:29 PM
Cool, I am pitching now. I am guessing that we will both hit the peak of the ferment in 72 hours or Monday.
Posted By Null
8/2/2008 5:55:38 PM
I think the WineCoach errors are all worked out and it is now showing the correct day and the chart is tracking normally... day one just looks messed up, otherwise looks ok
Posted By Null
8/3/2008 6:29:44 PM
should brix be falling yet?
Posted By greg.snell
8/4/2008 1:13:59 AM
I think your ferment has started and it will be moving quickly tomorrow. I be out of the office until Wed evening, but will be checking our dashboards. -G
Posted By marianna.ivanov
8/6/2008 5:01:08 PM
Hi Chris, your wine should be just fine, so don't worry about missing 17 brix last night. Your fermentation should be going fast today, though, so be prepared for it to reach 12 Brix by the end of the day. The DAP can be added at 13 Brix if you are afraid of going through that point overnight.
Posted By greg.snell
8/11/2008 9:46:59 PM
Hi Chris, I added my ML today. Everything seems fine. I was -2 brix for several days. Cap is still buoyant.
Posted By greg.snell
8/11/2008 9:49:44 PM
Hi Chris, the clinitest is tricky for red wines because the red color causes the brown to be more pronounced. As long as your cap is good, you dont need to rush into the ML ferment. Wait a day or two. Pros will see how long it takes to turn brown (how long the green blue colors maintain)
Posted By marianna.ivanov
8/21/2008 3:19:49 PM
Hi Chris, how is your wine smelling/tasting so far?
