酿酒日志（六）-发酵开始了，糖分显著降低
2007年2月19日，下午3：45达到酒厂，plunge。Allera先发现了异味，我一闻是H2S的味道。steve过来查看一下，确认是H2S，不过量很少，他建议加200ppm的DAP。称取了92克(700kg X 0.65 X 200mg/L=91g)的DAP,取了大约300毫升的葡萄发酵汁混匀，然后一边plunge,一边倒入缸内，进一步plunge。
| Probe 2 | 16.1 | ||||||
| Probe 3 | 15.7 | ||||||
| Work Temperature | 15.9 | ||||||
| SET Max T | 18 | ||||||
| SET Min T | 17 | ||||||
| At 5:30pm 2007/02/19 |
昨日，下午5点左右的糖度是13.5；今日下午5点左右的糖分是12.6。在一天里，糖分降了0.9Baume。 发酵进行中。
2007-02-19
Today is the third day after innoculating the yeast, which was on 17th Feb 2007. In the afternoon, when we started to plunge, we smelled a little bit of H2S. Nikki and Allera said that we should add DAP to remove this funny smell. Steve checked for us and recommended for 200mg/L. Then, 92g of DAP was weighed and preparing adding into the tank.
We took some juice from tank first and then added the DAP in this small sample and mixed. Then we poured the mixed DAP into the tank as we plunged for the second 10 mins. I checked the temperature for the tank, and found it dropped 10C, compared to the starting plunging 30 mins ago. The residual sugar was 12.6 Baume at 5:30pm and it had decreased 1 Baume since yesterday. It is on fermenting now.
When I tasted, the acid still was obvious but seemed balanced with sugar. The color became so deep and still could pick up the lifted mulberry and yeast nose.
2007-02-19