Yup, pitched ICV-GRE, it's slowly starting up now, must is only at 65*F. After adding sugar to get SG to 1.094, pH increased to 4.03. Adjusted into the high 3.8's, about to retest a sample I took before pitching yeast. Also will do a TA test since I picked up new sodium hydroxide yesterday (what I had was 5 years old, lol).
Thinking about inoculating with CH35 mlf, I'm hoping to use the elevated fermentation temps to help get the bacteria established. Where the brute is located isn't going to get any warmer this week from what the weather forecast looks like.
Might also feed with some DAP pretty soon as it seems to get a higher temperature response, then use Fermaid O the rest of the time, if needed. My notes from my last GRE ferment showed two additions, one after 10% sugar reduction, the last after 50% sugar reduction. No notes about any major sulfur smell, so expecting a low and slow ferment won't need tons of extra nutrients. Terminal SG last CG ferment with GRE was 0.992.
Will have to bottle early by my standards if we are going to taste side-by-side. I tend to let my wines age longer than the average winemaker.
Edit: At what SG am I supposed to press this? I kinda remember doing it before fermentation was complete so I still has some CO2 coverage in the brute. It's been 5 years or so since my last batch from whole grapes.
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