This morning at the 9 am punch the must was 7° Brix at 85° F and had a very meaty smell – which is an indication of sulfide in my experience. I went ahead and added the last 10 g of DAP, bringing the total addition to 43 g or 1 g/L. I dropped the temperature control setpoints to 80° and 83° F.
At the evening (5:15 pm) punch the Pod was reading 4° Brix at 82° F. I further dropped the setpoints to 78° and 81° F. The smell was back to delicious.
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