Posted By greg.snell
8/20/2008 5:47:41 PM
Cap UP! Looks like the ferment is moving nicely. James, at 22 brix, you can go ahead and make the 20 brix addition now. Once you add the DAP, the ferment will move very fast. Thursday should be THE big day. Expect it to go from 20-12 brix in 24 hours.
Posted By sxarnold
8/21/2008 1:29:45 AM
I stopped by at noon, 8/20 and the cap was almost overflowing. Slowly punched it down to keep moist. The temp seemed to be out of the preset range running 79.2 instead of 78 max. that was programmed. Cliff readjusted the settings on the laptop software to bring the temp down. The brix was also still high at that time, moving slower than expected. Everything looks good, just a pokey batch. Patience Grasshopper.
Posted By sxarnold
8/28/2008 1:56:53 PM
Hi All- Late post but I did stop by Tuesday evening and did a sugar test and indeed it was .2% sugar. I removed the smaller cover first looking for odors and found nothing unexpected, I was concerned with any sulfer smells. We punched the cap down and used the small pipette to remove .5ml of juice for the test. This batch seems to have had a pokey start but is now on track. As Cliff says " the wine doesn't know what time it is".
Posted By marianna.ivanov
9/9/2008 11:46:30 AM
Thanks everyone for coming to the class! I had a lot of fun and am looking forward to the barrel tasting reunion that we will have in a few months.
