Flextank Inoculation

Time to inoculate the Syrah/Chenin Blanc co-ferment in the Flextank. There's about 70gallons in there so I suspended 70g of ICV-D254 yeast in 1.19 liters of water and 87.5g of Goferm. The quantities were too large for my normal Pyrex measuring cup method so I put it all in a glass pitcher and proceeded to slowly bring the temperature back down to must level.

This is the big kahuna, I also measured the must Brix level again and it looks like the Chenin Blanc may have made a 1 or 2 brix level increase so that's a positive result. I'm curious to see what kind of tastes I get from the co-ferment.

The caps have now risen on all the other inoculations except for the pod which had the temperature set down so it may need a little more time. I raised the temperature last night and it's starting to form a cap now.

I did my first punch down on the Barbera with the oak chips.