Long day at Poppyseed
I took the day off from my regular job…
I racked the ’11 zin Rose into two 5 gallon carboys. Still a strong citrus taste. If this goes like the sauv blanc goes, that citrus will fade. It is still very cloudy. I measured the sugars after racking, and the Clinitest says 1% ! It seems high, but maybe. It should finish the ferment in the next month or so.
I racked the ’11 Zin from barrels into the white tubs, giving it some aeration. Then racked back, and inoculated with ML bacteria, 1 package of Enoferm Alpha. Zin smells and tastes good. Very much like zin; but it won’t be a “big” or sweet zin. It is going to be more crisp and fruity, like a syrah. At least I hope so. I forgot to measure the sugar.
Finally, we racked the ’11 Syrah into the same white tubs, with heavy splashing to try and get rid of the H2S. It wasn’t enough, so we did a copper fining trial with 0, 0.5, 1.0 ppm of copper sulphate. Just like last year, we decided to with the 1.0 ppm. 1.0 ppm = 1.5 mL 1% solution/gallon = 93 mL 1% copper sulphate solution into the barrel. We also put copper into our topping containers, a 1 gallon, 3/4 gallon jugs.
I started at 10AM, and we finished about 4:30 PM, no lunch. I am tired!