Monday, March 17, 2008

Adding Heat To Start Fermentation

This morning all was fine with the Pod – no evidence of fermentation or spoilage. In fact the aromas above the must had very positive elements of cinnamon, leather and tobacco.

I pushed the temperature setpoints to 60° and 65° F. Then I sat down with my laptop and plotted out my plan for temperature adjustments and punchdowns. If all goes according to plan I will press on Wednesday 3/26. We shall see.

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