{"id":458,"date":"2009-09-07T13:23:38","date_gmt":"2009-09-07T20:23:38","guid":{"rendered":"http:\/\/wineintheshower.com\/?p=458"},"modified":"2009-12-30T13:02:58","modified_gmt":"2009-12-30T21:02:58","slug":"starting-syrah-fermentation-and-bottling-zin","status":"publish","type":"post","link":"http:\/\/docker.vsl:8080\/index.php\/2009\/09\/07\/starting-syrah-fermentation-and-bottling-zin\/","title":{"rendered":"Starting Syrah Fermentation and Bottling Zin"},"content":{"rendered":"
\"bin

bin o' zin<\/p><\/div>\n

Time to get the syrah started.\u00a0 I met Dave at the office, and he set up the \u201cserver room winery\u201d with plastic sheeting while I revved up the yeast.\u00a0 I heated up some water and dissolved in go-ferm, then added ICV-D254 yeast and let it wake up for about 15 minutes.\u00a0 Then I added some must<\/a> to let it acclimate to the sugar and acid levels for another 15 minutes.\u00a0 While that was hanging out, we checked the total acidity with our quick test, and it read around 10, which fit with the pH.\u00a0 We stirred in some pectin enzyme and then the yeast, then let it sit for the night.\u00a0 The must was a little cooler than desirable (~65 degrees F), but it should get going anyway.\u00a0 I had weighed out everything at home before heading over, and I realized there that I probably overestimate the must volume by using weight since I did not discount the stem weight.\u00a0 Oh well, we\u2019ll see if it foams over I guess!<\/p>\n

Since it was Labor Day, I continued my laboring at home.\u00a0 I bottled the Cellar Craft 5-week Old Vine Zinfandel kit.\u00a0 I thought the kit might benefit from blending with a little bit of my barrel merlot, and did a little trial with 1:6 or 1:3 merlot:zinfandel.\u00a0 My hubby and I agreed that the kit was pretty good on its own, so I bottled it as it was.\u00a0 Should be a good house wine, it was already really good — only a slight kit taste, very fruit-forward with light spice. Very likely this wine will be outstanding in as little as 6 months of aging, and probably won\u2019t last long!<\/p>\n","protected":false},"excerpt":{"rendered":"

Time to get the syrah started.\u00a0 I met Dave at the office, and he set up the \u201cserver room winery\u201d with plastic sheeting while I revved up the yeast.\u00a0 I heated up some water and dissolved in go-ferm, then added ICV-D254 yeast and let it wake up for about 15 minutes.\u00a0 Then I added some […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[11,52,28,4,62,27,57],"_links":{"self":[{"href":"http:\/\/docker.vsl:8080\/index.php\/wp-json\/wp\/v2\/posts\/458"}],"collection":[{"href":"http:\/\/docker.vsl:8080\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/docker.vsl:8080\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/docker.vsl:8080\/index.php\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"http:\/\/docker.vsl:8080\/index.php\/wp-json\/wp\/v2\/comments?post=458"}],"version-history":[{"count":4,"href":"http:\/\/docker.vsl:8080\/index.php\/wp-json\/wp\/v2\/posts\/458\/revisions"}],"predecessor-version":[{"id":1095,"href":"http:\/\/docker.vsl:8080\/index.php\/wp-json\/wp\/v2\/posts\/458\/revisions\/1095"}],"wp:attachment":[{"href":"http:\/\/docker.vsl:8080\/index.php\/wp-json\/wp\/v2\/media?parent=458"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/docker.vsl:8080\/index.php\/wp-json\/wp\/v2\/categories?post=458"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/docker.vsl:8080\/index.php\/wp-json\/wp\/v2\/tags?post=458"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}