I take the weekend punching duty for the wines in the server room.  I tested the syrah, the brix are down to 6 in one can and 2.5 in the other already!  I’m pretty sure I added too much nutrient, so we’re not going to add any more (which is convenient for my home wine – the nutrient was backordered so I need it!).  Paul told me the fermentation got up to over 90 degrees on Wednesday (yikes!), but happily the temps were a normal 72-75 degrees today.  When I punched I noticed a smell of bananas again, like we had with the cabernet sauvignon, but also with a lot of spice.

The color is beautiful, I’m thinking that’s the opti-red we added:

I brought home some samples to test pH, both cans are at about pH 3.5, perfect!