Rotating the barrel
We then measured the temperature and brix of the must. From 25.5 at harvest, the brix was already down to 23.5 on Sunday. Now, it had reached 21 with a rising temperature of 22° Celsius. The fermentation was doing fine.
I did not want to leave before trying the wine. For sure, this was not the fruit juice that I had tasted last Thursday. The color was eggplant purple. The juice was still very sweet but tasted yeasty and had already some secondary flavors.
I am excited, this wine is going to be good!
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