Poppyseed Cellars

7AM: Iced down the juice again. It was sitting right at 60F.

10PM:

• Racked the juice off the gross sediment. Fermentation on the clear juice gives a lighter brighter wine…supposedly.
• Created a starter mixture of yeast: 40 ml of water, 40 ml of juice, 15 grams Prise de Mouse yeast, which is the same yeast as last year. I need to watch out for the H2S, which happened last year. This time I will do the full dosage of Femaid K.
• Added the yeast to the juice; iced it down (still at 60F) and cleaned up.
• Time to sleep.

This entry was posted on Thursday, September 17th, 2009 at 10:31 pm and is filed under 2009 Dry Creek Valley 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.