Yesterday evening the must readings were 15° Brix at 81° F. At punch #7 I added another 15 g of DAP dissolved in 150 mL warm water and increased the lower setpoint to 86° F.
This morning the Pod was showing 6° Brix at 85° F. I made the third and final 15 g DAP addition at the punchdown. I plan to start dropping the temperature at this evening's punch.
Knock on wood – this fermentation is textbook (so far). Total DAP addition was the maximum allowable 1 g/L, and the must has smelled really good all along, with only hints of sulfide.
I want to note that this ferment has not once threatened to overflow the Pod. The Lallzyme products are a mix of cellulases and hemicellulases (with very low glycosidase side activity – important to maintain the color and aromatic potential of a red wine) which hydrolyze the grape cell walls and do a good job of breaking down the cap.
At this time I am planning to bring the temperature down to 73° F by Saturday the 12th. This is the temperature where I expect to maintain this lot through extended maceration. Sometime in the week of the 14th I will test for residual sugar – when it is below the 1 g/L threshold I will inoculate for malolactic. I hope to press on the 30th.
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