{"id":476,"date":"2009-09-13T21:43:27","date_gmt":"2009-09-14T04:43:27","guid":{"rendered":"http:\/\/wineintheshower.com\/?p=476"},"modified":"2009-12-30T13:02:15","modified_gmt":"2009-12-30T21:02:15","slug":"starting-fermentation-on-primitivo","status":"publish","type":"post","link":"http:\/\/docker.vsl:8080\/index.php\/2009\/09\/13\/starting-fermentation-on-primitivo\/","title":{"rendered":"Starting Fermentation on Primitivo"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-477\" title=\"primi must\" src=\"\/wp-content\/uploads\/2009\/09\/primi-must.JPG\" alt=\"primi must\" width=\"212\" height=\"159\" srcset=\"http:\/\/docker.vsl:8080\/wp-content\/uploads\/2009\/09\/primi-must.JPG 640w, http:\/\/docker.vsl:8080\/wp-content\/uploads\/2009\/09\/primi-must-300x225.jpg 300w\" sizes=\"(max-width: 212px) 100vw, 212px\" \/><\/p>\n<p>Time to check out the primitivo <a href=\"\/index.php\/winemaking-definitions\/must\/\">must<\/a>.\u00a0 <a href=\"\/index.php\/winemaking-definitions\/brix\/\">Brix<\/a> are at about 26-26.5;\u00a0 pH is up at 4, and TA is ~9.5-10 g\/L.\u00a0 Not perfect;\u00a0 I decided to add a half gallon of water with 14 grams of dissolved tartaric acid to each can, and also added pectinase.\u00a0 When I retested, the <a href=\"\/index.php\/winemaking-definitions\/brix\/\">brix<\/a> were at about 25, and TA ~9, pH still high at 3.87.\u00a0 But, I\u2019m going to leave it there for now and see what happens after fermentation.<\/p>\n<p>I have 2 different yeasts again, one for each can:\u00a0 ICV-D80 and BM45.\u00a0 I picked these after reading a bunch of entries on <a href=\"http:\/\/winepress.us\/forums\/index.php\">winepress.us<\/a>, and these seemed to be the most popular for zinfandel (which was the original plan, and primitivo is basically the same).\u00a0 However, as opposed to last year\u2019s merlots that I kept separate, I will blend the primitivo together at pressing into a single wine.\u00a0 I\u2019m sure it will be just fine.<\/p>\n<p>I also went in to punch down the syrah again, and it\u2019s almost done \u2013 <a href=\"\/index.php\/winemaking-definitions\/brix\/\">brix<\/a> are at 4.5 and 1.5.\u00a0 Looks like the guys will be pressing it out this week.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Time to check out the primitivo must.\u00a0 Brix are at about 26-26.5;\u00a0 pH is up at 4, and TA is ~9.5-10 g\/L.\u00a0 Not perfect;\u00a0 I decided to add a half gallon of water with 14 grams of dissolved tartaric acid to each can, and also added pectinase.\u00a0 When I retested, the brix were at about [&hellip;]<\/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":[28,33,4,68,62],"_links":{"self":[{"href":"http:\/\/docker.vsl:8080\/index.php\/wp-json\/wp\/v2\/posts\/476"}],"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=476"}],"version-history":[{"count":5,"href":"http:\/\/docker.vsl:8080\/index.php\/wp-json\/wp\/v2\/posts\/476\/revisions"}],"predecessor-version":[{"id":1093,"href":"http:\/\/docker.vsl:8080\/index.php\/wp-json\/wp\/v2\/posts\/476\/revisions\/1093"}],"wp:attachment":[{"href":"http:\/\/docker.vsl:8080\/index.php\/wp-json\/wp\/v2\/media?parent=476"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/docker.vsl:8080\/index.php\/wp-json\/wp\/v2\/categories?post=476"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/docker.vsl:8080\/index.php\/wp-json\/wp\/v2\/tags?post=476"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}