Pecorino Update

Friday 30th September

We pressed the Pecorino after about 20 hours on the skins to get around 100 litres of Juice. Well most of the juice (at least 75%) was free run. We put about 80 litres of Juice into the cold room with yeast, and a small batch, about 20 litres, in the hotter workroom also with yeast. The idea is to put the smaller batch thru malolactic and compare the results