When I arrived at the winery this morning the Pod readings were 25° Brix at 65° F. I intended to raise the setpoints a small amount but mis-read my own chart and punched in the setpoints I had planned to hit in the afternoon: 69° and 72° F. Eh. No big deal.
I prepped 13 g of GoFerm in 200 mL distilled water at 104° F, and stirred in 11 g of Uvaferm 43 yeast. I waited 20 minutes and then "proofed" the yeast prep with about a gram of sucrose dissolved in a little warm water.
After the yeast prep started to bubble I pitched it into the Syrah, mixed for the third time, and put the lid back on.
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