Cellar 74 F. Outside 64 F, clear starry morning.
It's hard to convey just how active the Sauvignon Blanc still is. Thousands of small bubbles rushing up the sides of the CBs (and I guess in the center of the wine, too), so fine that it must take millions of them to burp the bubbler. You get a small sense of them in this picture. (5 gallon carboy number 3. Chewier than 1 and 2 but not so packed with lees as the vessels that followed. It's the same one that I took the picture of the settling lees in on day 10.)
The Syrah, meanwhile, just sends a single larger bubble up it's side when it's in the mood.
Is the difference the quantity of lees? (The Syrah wasn't crushed at all, fermented the whole berries.) Or the yeast?
23:30
No comments:
Post a Comment