Friday, February 22, 2008

Added Malolactic Culture

Today I punched into the Napa River Ranch Cabernet: 2.5 grams of Enoferm Alpha freeze-dried malolactic culture, rehydrated according to the manufacturer's directions. The wine smells great; the texture on the palate is fairly tannic.

I have completed 14 of a planned 18 punchdowns. I am thinking that I will press this lot off on 03/04/08 to duplicate the total time of cuvaison from the Rancho Sarco Cabernet fermentation.

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