Poppyseed Cellars

I spent a couple of hours on the SB.

1. The SB has been settled over night, so I pumped the juice off the sediment layer. I started with around 9 gallons, and ended up with about 8 gallons. I pumped equally into 2 5 gallon carboys, which leaves some space (hopefully not too much) at the top.
2. I mixed up a batch of Prise de Mouse yeast, per the Lallemand Yeast Rehydration procedure
   • 10 g yeast (1g / gallon)
   • 12.5 g GoFerm re-hydrated in 250 mL H2O
3. I added it to the carboys, and put on the airlocks. Let the fun begin!
4. The room temperature is 66 F, which is a little warm. I may have to use an ice bath to bring down the temperature.

This entry was posted on Saturday, October 2nd, 2010 at 6:46 pm and is filed under 2010 Moaveni Vineyard 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.