Poppyseed Cellars

8:30 PM;

• Punchdown
• Still actively fermenting
• Must temp 74 F.

7AM:

• punchdown
• must temp 75 F
• sugar: 0 brix!
• taste: lots oif fruit. Still pretty acidic. Slightly tannic, but not much. There is still some juice to come out of the berries. That may bring down the acidity. Or maybe I am competely wrong, and it is something else I am tasting. After we do the malolactic, we’ll probably run one more Vinquiry panel, so we’ll know.

We are ready to press. Maybe today!

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