This morning I added yeast nutrient to the Sangiovese, it is already fermenting slowly.
For the past few days, the Montepulciano has been fermenting strongly, weve been punching the cap at least 3 times a day. At 4pm today, after around 70 hours of on the skin fermentation, we pressed the Montepulciano firmly for around 50 litres of juice.
To this we added 4 teaspoons of yeast nutrient and left to warm ferment in the workroom.
Sunday, October 9, 2011
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