Sunday, December 17, 2006

Update on Napa and Sonoma must

Brehm frozen grape must is percolating well. Cap is rising strongly and being punched down (by me or willing family recruits) twice a day now. Because of the cool fermentation temperatures, brix is lowering slowly, down from average of about mid-20's to about 20 during this past week. I'm adding 5 grams of Fermaid-K yeast nutrient now per bucket. Yeasty smells are beyond wonderful at this stage.

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