For the past two years, the great folks at the Beverage People -- without whom my wine might not exist -- kept telling me that I should consider getting some Epernay 2 to make sure that my wine gets fermenting soon enough. Use it to supplement the "slow" Assmanshausen I use. Now I might throw in some Epernay 2 next year, if I don't get enough fruit flavor up front from the German yeast, but "slow" is not how I'd describe how it's going. I inoculated last night (Tuesday September 14th) around 7pm, and as of tonight, I have a nice cap showing, some decent CO2 production, and I'm down to 20 brix (from a starting point of 22). Not bad for 24 hours.
Last year it took all of 7 days for me to get down to zero brix, so we'll see if I'm having a press party on Sunday or Monday!
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