Anaerobic fermentation, week 3
The third week of a slow, cool anaerobic run on the Pink Bourbon from El Bosque. The sealed tanks held at 16°C through the cold snap and the cup is starting to show it.
Three weeks in on the anaerobic run. We've been holding the sealed tanks in the beneficio at 16°C, buffered by the cold nights we get at 1,420 metres.
The goal isn't aggressive — we're after something clean and floral, not a funky science experiment. Pink Bourbon already leans jasmine-and-bergamot in the cup; the fermentation is there to deepen the structure, not rewrite it.
Midweek pH came in at 3.9. We'll keep this batch going another four days, then wash and dry on raised beds. First cupping scheduled for late May.