Well it’s that time of the year again!! Waiting for the delivery of 350kgs from the Shiraz republic.
Congratulations Brian on delivering quality grapes again, eg. 15 baume` ph 3.7 temp 18c, how good is that!! I thought the grapes were perfect last year, but it’s the same this year.
The grapes were delivered at 5pm, destemmed at 6pm.
Added to the must was 20 grams sulphite dioxide.
200 grams t/acid, 6 grams enzymes, 40 grams nutrient,
(To achieve accurate ph readings I do not add t/acid all at once)
Cultured yeast added at 11pm.
The next morning all is going as planned. I try to get fermentation happening with in 12 hours, a quick start to fermentation is a must (excuse the pun) because in my experience a pure yeast culture will facilitate a clean, consistant and complete fermentation.
Cheers,
WILLOW