* 6:00: Only the thinest collar of bubbles where yesterday there was still a shaving cream pie full of foam. Still steady bubbling.
In 2012 we racked the Muscat off the gross lees on day 15, and lost about a full gallon of mud in doing so. (Post is here.) This year we'll be starting a few liters shy of last year, and will probably want to top off with some of last year's wine in order to land at 3 full 5 gal cb's.
I also took a peek back at last year's day 9 entry - brix reading was 0.1 lower than this year. For all the fuss and muss attempting to slow the fermentation, when you don't have commercial equipment the grapes decide. Or maybe we just need more fuss and muss?
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