The Cellar Team is now starting fermentations as soon as juice gets up to about 50–60°F. It takes some time to actually mix the yeast nutrients and yeast so only a couple of fermentations are started each day. Then, the sugar levels and tank temperatures are monitored daily to make sure that the fermentation is running at the right speed. If the fermentation goes too fast, we will usually have off flavors or aromas to contend with and will have to invest the time to fine the wine after fermentation is complete. If the fermentation goes too slow, we worry that we may not complete fermentation. Neither is a good alternative.
Category : Action in the Cellar &Newsletter Articles Posted on September 26, 2016