Poppyseed Cellars

Yes, I can smell a slight H2S poroblem. I don’t know what the &^&$^& I am doing wrong. So, I will add 1g/gal of Fermaid K. It solved the same problem last year, although the problem is showing up earlier in the ferment than last year.

• Add 1g/gal Fermaid K
• 5 gal carboy w/ 4gal = 4*1 = 4g Fermaid K
• 6.6 gal carboy w/5gal = 5*1 = 5g Fermaid K
• 6.1 gal carboy w/ 5gal = 5*1 = 5g fermaid K

Measurements:

• Sugar 5 gal carboy: 21 Brix
• Sugar 6.6 gal carboy:  20.5 Brix
• Sugar 6.1 gal carboy: 20.5 Brix

These numbers look great. The ferment is cruising along nice and slowly. Gotta keep adding ice, twice a day.

Nice nose; fruit, citrus ; so much grapefruit! I wish I could somehow retain this grapefruit, but each time I get it during the ferment, and each time it dissipates, and only traces are left in the wine.

This entry was posted on Monday, September 21st, 2009 at 9:07 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.