5:30 AM:
Yes, because I'm me I'm already futzing around getting ready.
7 AM:
Press is cleaned, carboys are meta'd, Primitivo is at -0.4 B. Oven is at 500 F and ready to bake a breakfast wine-dough pizza. (I kid you not.) All that's needed now is for some of the partners to awaken. Weather is cool and wet - don't think we've pressed on a rainy day before.
9 AM:
Stunning! Finished pressing, cleaned up, and wondering where we're going to stow the new fermenters and all. Mike & Peter both here to work the wine. Purple breakfast pizza was AOK.
21 gallons total - 15 free flow in carboys + 1 gallon, and a mixed 5 gallons of free flow (2) + press (3). Will start a separate 2010 yield post to track the three wines - all of which started with 8 cases and are in very different places after pressing.
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