On Tuesday, October 29, we rehydrated the yeast of choice, FX10 with the help of winemaker, Michael. Our choice of yeast for this year is a departure from last year, when we used F15 to ferment our first Cabernet Franc.
Michael estimated that we might get approximately 32 gallons of juice. Using that estimate, we rehydrated 32 grams of FX10 in 320 mL of water and waited for it to bloom, which took around 20 minutes.
In the meantime, Michael gave me a taste of their Chardonnays that were fermenting in the barrels as well as the Chardonnays fermenting in their stainless steel tanks. It was delicious!
After the time was up, we took an aliquot of the Cabernet Franc from the half ton bin: We used the juice to temper the rehydrated yeast: The must was inoculated with the tempered and rehydrated yeast at 10:40 a.m. The must at the beginning of fermentation was:
Variety | Brix | pH | TA |
Cabernet Franc | 23 | 3.32 | 11.3 g/L |
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