The cap is falling on the Malbec and the Tempranillo is at 0 brix, but still active. They are both ready to press.
The Merlot is fermenting slowly at 12 brix, and so is the cab which is at 5 brix. They haven't dropped muchin the last 4 days because their temperatures have dropped to 58-60 degrees, below their desired range for good fermentation, due to the near record cold temperatures outside. We've been trying to warm them with hot water jugs and running a heater in the garage to get them going better, but they likely won't be ready to press for another week.
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