2017 Wines - Chapter 5 - Sauvignon Blanc

In addition to the Zinfandel grapes, I picked up a 6 gallon Sauvignon Blanc juice bucket. Starting numbers were pH 2.97, TA 0.51%, and SG 1.090 - no adjustments needed. I added 6g Booster Blanc, 12g Opti White, and pitched QA 23.

I tried to keep this ferment as cool as possible with ice packs. The problem, as with the Zinfandel, was that vacation was approaching. I had to cut back on the ice packs and let the temp drift up in order for the ferment to finish before we left. I step-fed Fermaid K, added 9g bentonite on day 3, and by day 9 it had dropped to 1.015, where I racked it to the carboy.

The following day I topped it up and added the KMS. Upon return from vacation it was quiet, so I racked, topped up again, and now it just needs to be cold stabilized and cleared.