Fermaid, Fermax, Dap
Posted 01 June 2008 - 05:30 PM
I was reading an article on morewinemaking.com about this and they suggest a Go-Ferm and Fermaid-K routine.
What are the thoughts on the use of DAP with either Fermaid or Fermax along with the dosage you tend to use throughout the fermentation.
Posted 01 June 2008 - 07:23 PM
Posted 01 June 2008 - 08:32 PM
Just completed Primary Fermentation: 8.5 gal Petite Syrah, 3 gal WE Chocolate Raspberry Port.
Undergoing MLF: 22 gal Carbernet Sauvignon, 6 gal Cabernet Franc, 14 gal Merlot, 6 gal Malbec, 4 gal Syrah.
2006 Riesling (Gold AWS 2008), 2005 Late Harvest Sauvignon Blanc (Bronze AWS 2008), 2006 Sauvignon Blanc (Bronze AWS 2007), 2006 Chardonnay (Bronze AWS 2007), 2005 Bodeaux Style Blend (Bronze WineMaker Mag 2007 & 2008)
Posted 01 June 2008 - 08:48 PM
Posted 01 June 2008 - 09:31 PM
Where did you pick up adding DAP in lag to be critical? My notes from both a Lallemand seminar and a UC Davis text say that Nitrogen has deleterious effects on young yeast. Vinquiry recommends we use GoFerm or equivilent (no added Nitrogen) in the hydration/lag phase and Fermaid at 1/4 - 1/3 stage. We don't test for YAN but might do it on our Merlot this year to see if we can get MLF sped up a little.
Posted 01 June 2008 - 09:55 PM
Posted 05 June 2008 - 12:23 PM
With that said, what do folks use as a guideline for DAP, Fermaid K, Go-Ferm, Fermax, etc?
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