Some progress...
The Brix on the Syrah is now 8
The Brix on the Primitivo is 10
Both a fermenting quite well. It quickly reforms the cap after punching down. Steady ferment and without heat peaks like last year. I don't know if the difference is the yeast (D21 this year vs D254 last year) or the feeding program which was all Fermaid O this year vs Fermaid K last year.
Color and smell are great so far. I think by this weekend it will be ready to press but I'm working, so either a late night or wait until Monday.
I actually tasted the Syrah. It's still cloyingly sweet but the overall flavor is very good. I guess in 2 years, I'll know how I did!
The Brix on the Syrah is now 8
The Brix on the Primitivo is 10
Both a fermenting quite well. It quickly reforms the cap after punching down. Steady ferment and without heat peaks like last year. I don't know if the difference is the yeast (D21 this year vs D254 last year) or the feeding program which was all Fermaid O this year vs Fermaid K last year.
Color and smell are great so far. I think by this weekend it will be ready to press but I'm working, so either a late night or wait until Monday.
I actually tasted the Syrah. It's still cloyingly sweet but the overall flavor is very good. I guess in 2 years, I'll know how I did!
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