Inoculated 2007 Syrah for Malolactic

Following my temperature plan I dropped the lower setpoint on the ferment to 73° F by Saturday the 12th (punch #11). The must reading was -3° Brix.

At punch #12 on Monday the 14th I observed the second must reading at -3° Brix, so I pulled a sample for analysis and recovered some seeds which I will use in my photographic comparison after I press this lot off.

Results of the analysis of the Syrah sample:

Alcohol	14.72	% (v/v)
pH	3.79
Titratable Acidity	6.56	g/L
Malic Acid	1.56	g/L
Glucose+Fructose	0.05	g/L
Volatile Acidity	0.26	g/L

This confirms that the wine is bone-dry.

Since the wine is dry, today I prepared 2.5 g of Enoferm Alpha malolactic culture according to directions and inoculated the must at punch #13. It is still my plan to extend the maceration until April 30th – the wine is tasting quite tannic at the moment – but the cap has already lost much of its buoyancy. It may regain some if the malolactic fermentation produces a little CO₂ (in my experience sometimes it does, sometimes not) but with this ferment I am thinking I will be sparging the headspace with inert gas before I get to pressing.