We will bottle another batch of Red, White, & Blue this week and will monitor a fermentation that is midway through the process. We will also start cold stabilization of another wine.
Last week, we received our new Dissolved Oxygen (DO) meter. We’ve learned that many of the processes including simply moving wine from one tank to another results in increases in Dissolved Oxygen. DO can lead to less stable wines with shorter lives, less color stability, and lots of other problems. So, we decided to take DO more seriously going forward. We are starting by making lots of measurements and keeping track of what we learn. It turns out that it is fairly easy to remove DO through the use of liquid Nitrogen and we plan to perfect the ability to do that. We are starting with baby steps and hope to master the techniques to manage and reduce DO quickly.
