This morning, Michael inoculated three fermentation buckets with Rhone yeast and added a little yeast food. He saw the first signs of fermentation in the two buckets that he did not sulfite. That's the native yeast at work.
Although fermentation is not yet vigorous, the temperature of the must is already rising, to about 76 degrees.
6 comments:
Can you video the process and post on YouTube?
I could if I had a camcorder. Ours is a very low-tech operation. The "fermentation vats" are food-grade plastic buckets. The "winery" is a corner of my garage. The vineyard is less than 1/3rd of an acre in Coleman's backyard. But then, low-tech viticulture might be interesting on video. :-)
why do i think that another year is going to pass and my three cuties are not going to get a chance to stomp grapes ....
Before I stopped, long before, there were three bottles of Rioja along the Charles I remember.
I remember we were fond of the Muga. It has since gotten to be expensive. It never tasted better than when we brought it into Nesson's class.
Awe comeon toss in some fermaid K or some Goferm in there. :-) Give it a boost. I'm a big Muga fan myself BTW, Also dig Baron De Ley and CUNE.
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