Russian Valley ready to pick
I have friends ready to manage our picking in the Russian Valley shortly. They seem to be a bit late after all. He feels they might be ready @ 6-8th. They came over there last week but split and went to Yosemite etc for a few days R&R. Ahh, a bottle of wine and glazer point!
This year I like to ferment these grapes in my cellar at @60f to achieve a slow fermentation. Usually I macerate in a refrigerate trailer/cooler that we hire for a month and do this for a week. We hire the last trailer with the grapes we get and use this. The cost is minimal., @ 250/month
I usually been using Lavling 212 yeast witch starts at 59-86f, so my question is simply this, have anyone else fermented with this yeast at this low end?
Obviously you can see what the object of the exercise is here, long slow fermentation. This will be zins from the high grounds, NOT irrigated, and some Syrah.
Any thoughts,
SG Brix