Fermentation has begun

This morning, somewhere deep in the darkness of the Merlot, the effervescent joy that is fermentation officially began. It was easy to miss, but when my wife peeked under the fermenter cover, she noticed that most of the liquid formerly pooling around the skins had disappeared (fermentation pushes the grape skins, or “cap” to the surface). And sure enough, there were a few tell-tale pops of CO2 when we got closer.

As the nature writer David Rains Wallace said, “fermentation may have been a greater discovery than fire.” Indeed, over the next few weeks, Bacchus will take Prometheus to school. Ladies and gentlemen, here we go!

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