The Pecorino ferment in the workroom is slowing right down, it looks like the fermentation is pretty well finished, whereas the Pecorino in the coldroom is still fermenting very strongly.
We measured the Montepulciano at 24 Brix, the fruit looks excellent, so we decided to pick straightaway.
At around 4pm we picked 117 Kgs of Montepulciano, sulphited at around 2 grams per 23 Kgs of grapes, 10 Grams of sulphite in total. Destemmed around 75% of the stems and then added 100 grams of Oak Chips, and the yeast starter (we are still using Lalvin D47). The fermentation was off !
Thursday, October 6, 2011
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