Post Sandy, with me being away from the house so much fitting out new workspace, and Lori being in the house so much working here while her office comes back on line, she's become the full time winemaker. It is her talking to the wine that has kept it fermenting as the outdoor and cellar temps drop.
Nov 4, 800: Wine is at 71 F and the cellar at 65.
Nov 5, 1200: Wine is at 70 F and the cellar at 66. Lori uses the space heater to try to keep the must warmer.
Nov 5, 1900: Wine is at 72 F with a huge cap, cellar is at 65.
Nov 5, 2300: Wine is at 73 F, 3 Brix, the room is at 65. Hallelujah, we've reached an acceptable pressing point. Lori writes the partners. Can we press morning or night, Election Day?
Nov 6, 600: Wine is at 71 F, 2.5 Brix, cellar is at 64. Turning the heat back on the fermenter for two hours.
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