Tuesday, August 3, 2010

August 2, 2010

We picked approximately 120 pounds of Sauvignon Blanc.

Brix 22

We crushed and pressed. About 9 gallons of juice is in the fermenter with the new "enfriador." With this new toy, we are able to keep the fermenting temperature constant - between 50 and 55 degrees. What a great invention! Thank you, Apolo!
Stanley tried to start the fermentation early, by adding yeast to the crushed grapes before pressing. For some reason it didn't work. Fermentation just never really got going. About five hours later, he added another packet of dissolved yeast with almost immediate results.

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