Making Wine the Vino Superiore Way – Day 5-10: Fermentation Wind-down

      3 Comments on Making Wine the Vino Superiore Way – Day 5-10: Fermentation Wind-down

August 20-25, 2014

It’s now been almost 10 days since fermentation started and both wines are at -0.5 Brix, and so, fermentation is almost complete. There is a nice cap forming; I’ll continue doing punchdowns until no cap forms and Brix is down around -1.5 Brix. This should happen within the next 24 hours, at which point I’ll press the grape solids. Once the wine is in carboys, I’ll inoculate with some bacteria to initiate malolactic fermentation.

Daily Brix measurements

 

 

 

The wine is smelling fabulous, the color is rich; so all in all, everything is looking promising.

Share

3 thoughts on “Making Wine the Vino Superiore Way – Day 5-10: Fermentation Wind-down”

  1. Frank Roccograndi
    And to think the 2011 started off much slower than the 2013 and yet they are both at -0.5. It has always amazed me how one fermentation can start off so slow and catch up. You mentioned you will continue punch downs until no cap forns, does this mean you wait until the cap drops before pressing? Thank you for posting your progress.
    Reply ↓
  2. Frank Roccograndi
    I have always pressed just before cap falls. Found it easier to press before it dropped. Although I have considered it and I have heard some prefer to press as you do. I was curious if there was a specific reason but personal preference is a good reason.
    Reply ↓

Leave a Reply

Your email address will not be published. Required fields are marked *