Poppyseed Cellars

7AM: Removed the ice jugs from the must to start letting it warm up. Time to start the fermentation. The color looks gorgeous!

9PM:

• 25 Brix
• 65 F
• Added 3 tsp DAP (1 tsp/5 gal * 15 gal = 3 tsp)
• Added yeast starter mixture, using 10g French Red yeast from Beverage People. I sprinkled the starter over the top without stirring it in.

This entry was posted on Tuesday, October 17th, 2006 at 9:03 pm and is filed under 2006 Alexander Valley Zinfandel. 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.