The chard was done fermenting and on Thursday we racked it out of the 60G fermentation barrel into 2 15G stainless steel kegs and and a 3G glass carboy. We took a quick taste and liked what we have. It has lots of body and acids, but isn't that tart squirt flavor. We look forward to getting it into a bottle earlier this year to capture that clean fruit taste. We'll let it settle for 3 weeks and then rack it again off of the settled lees and yeast cells.
The stainless kegs and carboys have breathable bungs on them so they can finish the last bit of fermentation. The bungs are very tight and take extra effort to make sure they are in. We have moved to the larger size bung to make sure the bung doesn't get pushed out like the smaller one did last year.
The 60G barrel was rinsed clean and then a meta/citric rinse to help inhibit bacterial growth. In a few days once it is good and dry we will want to burn a sulphur wick and close it up.
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