Zin & Syrah- Punch down & Taking Numbers

While I prepped and staged the winery, Kiara punched down all the wines. She then took "numbers" (Brix readings and temperatures) and notes. Here's an overview:

2002 Eno: Zinfandel- Teldeschi
Kiara noted that whiling punching down, that it "looks like jam syrup".

Still is cold soaking and picking up some great color. Cold soaking increases the amount of color before fermentation. Look at the difference between Day 1 on the left and Day 3 on the right:

Being so close to fermenting bins, it is highly likely that one of the air borne yeast strains will start to inoculate the wine. That risk increases every day, I decide to cold soak.

Using the hydrometer, it looks like the sugars have gone up. Tom recommended that I use the refractometer for more accurate readings. Since I used the must pump, the juice is mucky and could have additional solids in the must.

Since Tom needs two Waffle bins for transport, I transferred 1 Waffle bin of the Teldeschi into a T-bin. To balance out my 2 bins, I took about 15 gals. of must from remaining Waffle bin and put it into the T-bin.

Transferring the must, is a messy job. Video coming soon!

2002 Eno: Syrah- York
On Saturday around noon, Tom called me to say that fermenatation had started. Fermentation must have commenced that morning because the night before it hadn't begun. I told Tom to add: SYR yeast; DAP and Superfood nutrients.

Here are some pictures: