Poppyseed Cellars

8AM:

• No bubbling still.
• Added a heat lamp to bring up the temperature.
• Smaller carboy has pockets of surface scum. Could that be the start of fermentation?

1PM:

• Transferred both carboys to 20 gallon pail.
• Added rest of yeast.
• Aerated heavily
• 72F
• 23 brix

7PM:

• It’s going! Yeah!

This entry was posted on Sunday, September 23rd, 2007 at 9:03 pm and is filed under 2007 Russian River Sauvignon Blanc. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.