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:
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.