Start the ferment

Thursday’s activities:

  • Clean bin with valve (Esteban did it before we got there)
  • Test out valve for delestage
  • Place second macro bin next to first, upside down.
  • Place 4×4’s on upside down macro bin.
  • Place valve bin on 4×4’s, with valve draining into right side up macro bin.
  • Decided not to do any tartaric acid addition at this time. Last years TA went way up during ferment. Not sure why.
  • Moved must to valve bin.
  • Added water : 3 gallons to get to 14.3% alcohol, down from 14.9%.
  • Mix yeast rehydration solutions:
    • Start with 2925 mL water at 110 F (had a hell of a time getting water to 110.)
    • Add 146 g GoFerm and mix.
    • Let temp drop to 104 F.
    • Add 117 g yeast. (whole 4 ox packet)
    • Mix, and let sit 15-30 minutes.
    • Mix over 5 minutes with equal amount of must.
    • Keep repeating previous step until yeast within 10F of must.
    • Add slurry to valve bin and mixed.
  • Clean macro bin and replace.
  • Clean up.
  • Setup ladder for punch down.
  • Show Esteban punch down log, tools, thermometer.

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