Monday, October 17, 2011
The Red Stuff - Part Two..
It’s clear to me at this stage that winemaking and blogging don’t go together – one has to suffer. In this instance, it has been the blog. As I was wound my way through the vineyards early on Thursday morning, there was frost on the ground – it seemed almost unbelievable that only 10 days before the daytime highs were 28 Celsius, dropping to 15 Celsius at night. Now, well into my journey home, and on the distinctly un-wine friendly ferry to Rosslare, it all seems so long ago……
Over the coming days, this tank of fermenting juice just worked away slowly – causing us both delight and frustration. The temperature rarely topped 22 Celsius, which is low, and the sugar levels dropped very slowly. Many discussions were had – and many opinions offered – did the yeasts need some nutrients to help them along, did we need to raise the temperature?
So now we had three batches: Free Run from plastic open Box fermented, Free Run from cold macerated Steel fermented and a tank of combined Press Juice from both.