{"id":496,"date":"2014-08-17T08:00:56","date_gmt":"2014-08-17T12:00:56","guid":{"rendered":"http:\/\/www.techniquesinhomewinemaking.com\/blog\/?p=496"},"modified":"2026-03-22T06:58:41","modified_gmt":"2026-03-22T10:58:41","slug":"making-wine-the-vino-superiore-way-day-2-start-of-fermentation","status":"publish","type":"post","link":"https:\/\/techniquesinhomewinemaking.com\/blog\/making-wine-the-vino-superiore-way-day-2-start-of-fermentation\/","title":{"rendered":"Making Wine the Vino Superiore Way \u2013 Day 2: Start of Fermentation"},"content":{"rendered":"

August 17, 2014<\/p>\n

\"\"A mere 16 hours after inoculation, fermentation in the 2013 Sangiovese has taken off like a young fearless stallion. Might as well call it the Black Stallion cuv\u00e9e given its deep color. Pretty amazing!<\/p>\n

We can see the active fermentation with the cap slowly forming now, and the hissing sound of carbon dioxide (CO2) just confirms that all is on track and progressing well. And so I have started punchowns. At this rate, I might be pressing before the end of the week.<\/p>\n

\"\"<\/p>\n

\"\"<\/p>\n

\"\"<\/p>\n

 <\/p>\n

 <\/p>\n

 <\/p>\n

The 2011 has not quite started but it too is showing signs of wanting to come out of the stable and join the fun.<\/p>\n

Cheers!<\/p>\n","protected":false},"excerpt":{"rendered":"

August 17, 2014 A mere 16 hours after inoculation, fermentation in the 2013 Sangiovese has taken off like a young fearless stallion. Might as well call it the Black Stallion… Read more »<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"om_disable_all_campaigns":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":true,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[3],"tags":[89,86,93,88,90,87],"class_list":["post-496","post","type-post","status-publish","format-standard","hentry","category-home-winemaking","tag-chianti","tag-frozen-grape-must","tag-home-winemaking","tag-sangiovese","tag-super-tuscan","tag-vino-superiore"],"yoast_head":"\nMaking Wine the Vino Superiore Way \u2013 Day 2: Start of Fermentation - 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