In the afternoon I prepped 8 grams of the Uvaferm 43 yeast in 104° F water plus 12.9 grams of Go-Ferm. Last ferment I over-inoculated; this time I under-inoculated: 8 g/43 L is 18.6 g/hL, and the recommended inoculation rate for these specialty yeasts is 25 g/hL. For the WinePod the yeast should be packaged in 11 gram sachets.
Twenty minutes after starting the yeast rehydration I added about a gram of sucrose to the inoculum to proof it, and then punched it into the must after I saw good foaming. After punching in the inoculum I raised the setpoints again, to 75° and 78° F.
Today the cap was up. I punched in 17 g tartaric acid (0.4 g/L) and 11 g DAP (0.25 g/L) and raised the setpoints again to 80° and 83° F. I am determined to get this ferment off to a quick start to make up for the under-inoculation.
I received juice analysis results back from the lab today:
|Buffer Capacity||31.2||mmol/pH unit|
Regardless of what the calculation shows, based on my experience with the Rancho Sarco fruit in the last ferment it is my intention to add 4 grams of potassium carbonate to follow up on the acid addition I made today.