Sunday, 18 October 2009

Stirring the lees

Nearly two weeks have passed since the two ferments were blended. Despite the addition of sulphur at that point (to ward off oxidation and stop any further fermentation), it appears that the wine was reluctant to finish until it was done. In the two days that followed, I was finding wine on top of the lid of the fermenter.

In the last 12 days, the wine has remained on lees. A white winemaker friend of mine in Rueda told me there was no need to add any sulphur post-ferment as the lees will protect the wine from oxidation. At regular intervals (about once every five days) I've given the wine a stir with a large household whisk. Not ideal, but the best I've got.

I'm expecting that yesterday's stir will be the last. Now I have to prepare myself for more racking, and get the bentonite.

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