- Joined
- Sep 29, 2016
- Messages
- 206
- Reaction score
- 347
This season I went 9 days from the crush, it went dry on day 7, SG was .99 first time I went below 1.00 at press. This was one really perfect fermentation from the start, great grapes, all good numbers.Same thoughts I’m having this year, going for longer skin contact time. Today is 8 days since crush, it’ll be 10 days by the time of pressing, good bit longer than usual. I usually press earlier while there’s a good cap, it makes pumping off of the free run easier when the skins are on top, and wine on the bottom, but it’ll work out just fine.
Keeping a strict regime with intro of additives, I feel made a major difference.
This is fist year I used Lallyzyme, Opti-Red, hydrated with Goferm and Ferm-K.
However I just could not get myself to co inoculate with MLB. I did have some temp spikes in the 90- 94F, I cooled it down back to 85 after about 8-10 hours. My biggest concern for co-inoculating mlb was temp control, I have always had temps reach 90 for brief periods and did not want to chance it.
Maybe next year, I was thinking of creating a cooling system using ice packs inserted into a pouch around the out side of my plastic tanks. This is what I used for a brief period and it did bring the temp down to 85 from 92 after about 8 hours.