Tuesday, 29 September 2009

The ferments

The two 'cuvées' were innoculated about a week ago. The wait for the stainless steel tank to get under way was getting too fraught with worry, so in went the yeast.

Both are now going strong, with the stainless steel tank nearly done and the dustbin proving that plastic, like concrete, is actually pretty good for fermenting wine (its temperature has remained at a constant and rather cool 19 degrees Celsius, compared to the stainless steel which got up to around 22 degrees a few days ago).

The daily routine consists merely of having to measure temperature and specific gravity (with the use of a hydrometer). It all gets noted in a little red book.

Despite the almost all-consuming effort that it took to crush, press and rack the juice at the beginning of the process, the demands (on time as well as physical effort) are now considerably less.

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