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Data 3/20/2024 Punching cap every 3-4 hours except during the night, depending on my schedule. I'm averaging 4 punch downs per day. Temperature As of 22:49 last night (thermometer decided to quit), we read a healthy 25.1°C/77.2°F. Brix BM 4x4: right around 11.5° Brix RP-15: Appears slightly...

I just realized you must be in a warmer area than me, Templeton is near Paso Robles right? If you're ever curious about our weather, here's the vineyard's live weather station address: https://tempestwx.com/station/51653/

Data 3/19/24 Temperature RP-15: 74.2°F and 68°F ambient. (23.4°/20°C) BM 4x4: 75.3°F and 68°F ambient. (24.1°/20°C) Brix RP-15: Measured at ~16°Brix. BM 4x4: Measured at slightly higher than 16° so I'm going to estimate 16.5°Brix. SG As fermentation continues, Brix can be inaccurate, so I...

That's early! We haven't had a freeze since mid February, so I'm expecting bud break soon also. Hopefully it won't be too crazy of a summer with all the rain we got, but that's just hopeful thinking 😂

The area I'm fermenting in is a conditioned space that has stayed between 19°-21°C for the duration of the ferment. 👍

Sure: Meyerwine.com

Mixed in oxygen during rack?

Data 3/18/24 Temperature Expected rise to 21.5°C/70.7°F following 24 hours after pitch. Brix Each ferment is just under 20°Brix this morning, down from 23°Brix starting point. Look and feel Both have a very thorough fermentation underway. Punching cap 3-4x a day I've noticed that the bm4x4...

It is arid! But not as hot as it looks. Hottest I've ever seen it was 105 one crazy week 2 years ago. Since then it hasn't broke 100 consistently at all.

I'm aware! And thank you!

Hey, that works! This is exactly why I use false bottom fermenters 👍 As for SG during bulk age... I don't, should I though?

I find it to be very accurate when used right. The hydrometer function does not work in must, but the temperature logging does. When in a white, I find the SG logging to be more than good enough! It's also very accurate at being suddenly dropped in any pressed wine; however, it's designed to log...

As a quick follow up, clear and obvious cap forming only 4 hours after pitch. It was already about 3" thick and dry on top. Already punching! The rapid change is unbelievable. The RP-15 has a very carbonated texture, similar to a thicker soda like root beer. The BM 4x4 mix is much creamier...

I didn't think to measure it, but I'm gonna estimate 2 hours.

Data 3/17/2024 Pitched yeast at 6am PST and poured over thoroughly. Yeast was roaring, and starters were quite warm and overflowing. At 7am fermentation was active enough to begin forming a cap and produced a very healthy fermentation smell. I've never seen a fermentation take hold so fast, even...

Wine and a cigar tonight. Can see a part of the vineyard lights in the background!

Yeast starter is looking good. I followed Bryan's guide, with as few alterations as I could. Instead of white sugar, I used powered sugar. I added the yeast at exactly 40°C, which is what's always been drilled into me. Sorry, Bryan! After step #4, I introduced about 50% of the current volume of...

true words!

ouch! yeah, it's definitely something to taste for regularly!

Out of curiosity, how long did you leave it in? Small barrels are more difficult than larger ones because of the surface area to wine volume ratio. IIRC, it was something like 1 week per gallon? So a 60 gallon can do 60 weeks (year and half ish), 30 is 30 weeks (about the size limit for oaking...