Poppyseed Cellars

Zin fermentation notes

Date	Day	Time	Punch	Temp	Brix	Comments
10/17	Mon	-	-	70	25+	Crush day; added dry ice to the zin on monday afternoon
10/18	Tue	-	-	45	24.8	Cold soak
10/19	Wed	-	-	40-45	-	Cold soak; we inadvertantly left the fan on and that raised the temperature of the zin to 55. so i added more dry ice to bring it down to 40-45 range
10/20	Thu	-	-	45-49	-	Cold soak
10/21	Fri	-	-	50	-	Warming up
10/22	Sat	-	NJ	58	-	Warming up; noticeable cap already.
10/23	Sun	8AM	-	-	-	moderate cap; wild ferment going!
		12PM	NJ	59	-	Added yeast; definite cap; smells good
		5PM	-	-	-
		9PM	NJ	60	-
10/24	Mon	8AM	NJ	62	-
		12PM	x	64	-
		5PM	x	65	-
		9PM	NJ	66	26	Good smell; Sugars by hydrometer.
10/25	Tue	8AM	-	-	-
		12PM	x	68	-
		5PM	x	68	-
		9PM	NJ	70	21	Smells good. Solid cap. But going slow, and at low temp.FermaidK required at 25*(2/3) = 17 brix
10/26	Wed	8AM	NJ	72	19	Ferment smelled good.Why so cold? Very odd considering how warm the syrah is. Added 60 g FermaidK (0.5 g/gallon – normal addition 1/3 of the way into the ferment.
		12PM	x	74	-
		5PM	x	76	-
		9PM	NJ	78	16
10/27	Thu	8AM	-	-	11.5
		12PM	x	80	-
		5PM	x	80	-
		9PM	nj	82	10.5
10/28	Fri	8AM	x	80	-
		12PM	x	80	-
		5PM	x	80	-
		9PM	nj	-	5.0
10/29	Sat	8AM	x	78	-
		12PM	x	79	3.0
		5PM	x	79	-
		9PM	-	-	-
10/31	Sun	8AM	nj	-	1.5	Pressed sunday morning

This entry was posted on Friday, October 28th, 2011 at 9:12 pm and is filed under 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.

shahrokh Says:

October 31st, 2011 at 11:51 am
we added dry ice to the zin on monday afternoon. the temperature went down to 45 by 5 pm. on tuesday , we inadvertantly left the fan on and that raised the temperature of the zin to 55. so i added more dry ice to bring it down to 40-45 range.
admin Says:

October 31st, 2011 at 12:30 pm
Thanks for the comment. I added the notes to the log.