Yesterday when I checked the Pod it was reading 25° Brix at 51° F. I increased the setpoints to 58° and 61° F. I have never seen any positive effect of pre-fermentation maceration on Syrah, so I plan to increase the temperature on a regular slope.
Today the must readings were 25° Brix at 58° F. Color and aroma of the juice were lovely. I made an addition of 1.8 g Lallzyme EX, giving an addition rate of about 3 g/100 kg of fruit – the maximum recommended rate for this particular enzyme product. I have found that the addition of enzyme is most important when fermenting in the Pod to help avoid overflowing the tank.
After I added the Lallzyme I set the temparature control points to 63° and 66° F and mixed. Then I made tannin additions.
I prepared a solution of 10 g Laffort VR Supra (Quebracho), 4 g Vialatte Sublitan Vinif (grape seed), and 2 g Vialatte Oenotan (oak) in one liter of water, and mixed it thoroughly into the must.
Next I prepared a solution of 25 g tartaric acid in one liter of water and mixed it into the must as well. As with the three ferments that have gone before, I feel this 0.5 g/L pre-fermentation addition of tartaric is a good starting point to end up with a "reasonable" post-fermentation pH.
Post-mixing I measured the dissolved solids with a digital refractometer and found that the must was reading 25.1° Brix after incorporating about 3.5 liters of water with these various additions.
Before closing up the Pod for the day I squeezed the seeds out of a number of berries, rinsed them and dried them by rubbing between paper towel to remove attached pulp. Then I photographed them before putting them into a labeled baggie. The plan is to compare the appearance of seeds before fermentation, at dryness, and at the end of extended maceration.