Poppyseed Cellars

I just went out to check on the fermenting wine. In  the room I got a slight whiff of H2S. I punched down both the zin and syrah. The H2S smell dissipated.

• Zin temp ~ 70 F
• Zin sugar ~ 20 brix
• Syrah temp ~77 F
• Syrah sugar ~ 16 brix!  Wow that is going fast. It dropped 7 brix in 1 day. It will be down to 8 brix by tomorrow night if it keeps going.
• I have enough FermaidK for the zin and the syrah if need be. I will definitely add it to the zin when it gets to about 17 brix (1/3 done)
• The syrah is already past 1/3. I’ll check it in the morning, and if the H2S is stronger, then I may add a dose to the syrah.

This entry was posted on Tuesday, October 25th, 2011 at 9:51 pm and is filed under 2011 Moaveni Vineyard Syrah, 2011 Moaveni Vineyard Zinfandel. 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.