Poppyseed Cellars

I brought the cold soaking Pinot up from the cellar yesterday, and it has been warming up fora day. The juice is a gorgeous purple color, with a wonderful flavor. There are some tannins, but at least so far it is a light juice. The fermentation should help.

I am using Assmanhausen yeast, a common yeast for Pinot. It is low H2S producing, medium nutrient requirement, and is supposed to produce spicy, fruit wine. Sounds good!

I mixed up a batch of yeast as follows:

1. Target yeast qty = 12 g Assmanhausen yeast= 1 g/gal Assmanhausen * 12 gal
2. 15 g GoFerm  (1.25 * yeast weight)
3. 300 mL water = 20 * 15 g GoFerm weight
4. Mixed the goFerm and water at 110 F to help dissolve the GoFerm.
5. Let the mix cool down to 104 F.
6. Mix in the yeast. Stir to prevent clumping.
7. Let it sit 15 minutes.
8. Add must juice slowly to bring yeast temop closer to must temp.
9. Mix in the yeast mixture with the must.
10. Add Fermaid at 1/2 g/gallon = 6 g Fermaid to the must. This is to make sure the must has all the nutrients that the yeast need. If it doesn’t, you can get some nasty H2S problems. I have had more than my share.

Now just wait for the ferment to begin!

This entry was posted on Friday, October 1st, 2010 at 3:40 pm and is filed under 2010 Moaveni Vineyard Pinot Noir. 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.