Cold Soak and Fermentation begin

I swung by the cold room a few nights ago and grabbed shots of the new juice. The color came out fast this year. I threw a new photo album up on the group detail page showing this color called: "Pinot 3.0 Cold soak begin ferm"

cold soak day 2

I also added a shot to that photo set of the first bubbles from fermentation. The native yeast kicked in starting fermentation just short or five days from sort. Once we saw that we inoculated with our cultured yeast, ASM.

Now that the fermentation is going, you should come by the winery and taste the juice. It's about 19 Brix as of today, and sweet and fizzy. I think the heat will increase for a day two in the ferment and we should be through fermentation in about another 5-7 days.

So this means two things:
1- If you want to do any punchdowns, nows the time to let me know when you can come in (6PM punch is best, but noon or 6AM are all yours if you want)
2- we'll press some evening next week so stay tuned if you want to come in to taste as the wine goes to barrel.

You should start getting fermentation graphs for the wine tonight recapping the last few days.
here's the link:
http://www.crushnet.com/graph.php?id=a0x300000008VzZAAU

And you can see full details on all additions measurements etc. on the Pinot 3.0 detail page on Crushnet.

Hope I can see you at the winery, or next week at press time.

Alan