Today I added the potassium carbonate I mentioned in yesterday's post – 4 grams or approximately 0.1 g/L. If I were to do this ferment again I would not make the 0.5 g/L tartaric acid addition before the ferment. Instead I would prefer to add 0.2 g/L or 8 grams total.
I also checked the temperature of the wine in the Pod. Before and after stirring I measured the wine temperature at 71.5° F, or within one degree of the thermistor reading on the front panel. It feels warmer than that because the ambient in the winery is at least 15° F lower.
I expect to receive another fruit shipment tomorrow – Hall Napa River Ranch Cabernet this time – for a new ferment to start Monday. Over the weekend I will move the Rancho Sarco Cabernet out of the WinePod and into a small new French oak barrel (specially crafted for the Wine Pod by the respected Tonellerie Vernou) and a carboy.
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