7am - Pushed down the caps. The syrah/roussanne Brix is 3.0 with a very slow fermentation rate. Given the high starting point, 29.0, this will probably be a strong, sweet wine. The merlot is pretty much done; specific gravity is 0.0. The cap is still floating and should make it to Saturday.
4pm - Pushed down the caps.
Leaving for a 2 day conference in Rye Brook NY. Leaving the cap duty to my twin sons.
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