Poppyseed Cellars

The ferment has started on its own! There was a slight cap on the edges of the bin where the heat lamps were. It is time to add our own yeast.

1. First we finished with the tartaric addition, by adding 92 grams more tartaric.
2. Second, we mixed up a yeast starter as follows:
   1. GoFerm at 2.5 lb/1000 gallons. In our case, we assumed 100 gallons of must , and needed 0.25 lb, or 4 ounces of GoFerm. We only had 2.2 ounces of GoFerm left (from a 3 oz bag), so that is what we used. Note that this is my first year using ANY yeast rehydration nutrient.
   2. Added 20x the weight of the GoFerm 5.5 cups H2o at 110F.
   3. Mixed it up, and let it sit until it dropped to 104 F.
   4. Slowly added 150g ES488 yeast. The additon rate is anywhere from .75 to 1.5 g/gallon. We used the  1.5 because we already had a bit of a wild ferment going, and we want our yeast to be the main yeast.
   5. We let the yeast slurry sit for 20 minutes and at lunch!
   6. Then we slowly diluted the slurry with must, to bring the temperature slowly down close to the must temp of 62 F.
   7. Poured it in and mixed it up!
3. We are leaving the heat lamps on the must container to try and move it along.

This entry was posted on Wednesday, October 27th, 2010 at 7:18 pm and is filed under 2010 Moaveni Vineyard Syrah. 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.