Friday, August 30, 2013

Brianna Begins Fermentation

Continuing from where I left off on our last posting....The Brianna finished up the cold soak and was readied  fermentation. We racked the juice off all the "sludge" that settled off the grapes while they were enjoying their cold bath. We then prepared the yeast and some nutrients and added those on Wednesday evening.  With our return to the cellar 24 hours later  we noted that fermentation had already commenced. We will keep an eye on the fermentation, adding some more nutrients and other goodies along the way as the sugar is turned into alcohol and the wine is born!
 Preparing the yeast in water. Temp is important thus the temp probe.
Wine is slooooowly added to the yeast so the yeast can acclimate to the substantially lower temperature. You don't want to shock the yeast.

By Thursday evening fermentation had begun. I know it doesn't look pretty, but everyone seems to love the wine that will come from this! The brianna will go into our Treno.

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