This past Tuesday I received a delivery of 3 pails of Syrah from the well-known Annadel Estate Vineyard. Well-known by me anyway. Full disclosure: I grew these grapes. These are INRA clone 877 on 101-14 rootstock, planted in 2002.
Today the pails were thawed enough to transfer the fruit to the Pod, which I had thoroughly cleaned and sanitized after pressing the Roberts Road Pinot. I dissolved 7 grams of Efferbaktol granules in one liter of water and poured 250 mL of this solution on top of the fruit in each pail.
I also made up a solution of yeast extracts: 8 g of Booster Rouge and 8 g of OptiRed suspended in another liter of water. As I poured each pail of grapes into the Pod, I followed it with about 330 mL of this suspension. Finally, I poured the last 250 mL of the Efferbaktol solution on top of the fruit in the Pod and put the lid on.
The Efferbaktol should have added about 65 ppm of SO2 to the must. The addition rates for the yeast extract products were 19 g/hL each (the maximum recommended rate for each of these products is 30 g/hL).
The Pod was reading 25° Brix at 46° F. I set the temperature control points to 50° and 53° F.