5th
Yeast inoculation!
The sangio was inoculated this past Friday with a yeast strain native to Italy BM45. It was a super mellow process with us giving lots of love to the bin to spur those little yeasties to do their magic. For all the details about yeast inoculation, refer to the post for the cab as the process is similar. Although, this yeast had a much more wood scent and seemed almost smoky. And, it was mellow given that we had been through this once before. Isn’t that what parents always say, it’s easier with the second one because you know what to expect?
The color of the sangio looked awesome! Emi was so right about the 3 day cold soak extracting more color.
In terms of cap management, we are doing a submerged cap this go around. So, should you want to learn about that process, come on in one day this week and join us. Be warned, it is much harder then the punchdowns we did on the cab - there is a large plastic cap, metals clips, etc involved. However, there is one person in particular at Crushpad who is the master of the submerged cap so maybe we can have him teach us.
Fermentation Graph: http://www.crushnet.com/graph?id=a0x800000008x0SAAQ
Here is the current list of things that have been added to the grapes:
Date Action Item Amount Comments
09/29 Addition Enzyme 25.00g Vintage FCE
09/29 Addition Enzyme 160.00g Lysozyme
09/29 Addition SO2 60.00ppm 9% Stoc
09/29 Addition Tannin 120.00g
09/29 Action Crush
09/29 Action Destem
09/29 Action Soak - In
09/30 Action Punch Down
10/01 Action Punch Down
10/02 Action Punch Down
10/03 Addition H2O 50.00 L
10/03 Addition Nutrient 2.50 g Cerevit
10/03 Addition Nutrient 100.00g DAP
10/03 Addition Nutrient 120.00g Superfood
10/03 Addition Nutrient 180.00g Go-Ferm
10/03 Addition Tartaric Acid 100.00g
10/03 Addition Yeast 160.00g BM45
10/03 Action Ferment
10/03 Action Punch Down
10/03 Action Soak - Out
