Wednesday, September 23, 2009


3-4 times a day, Dan and I take sugar and temperature readings to see
how fermentation is going. We also stick our arms in and remix the
juice and skins/seeds. Because fermentation creates co2, it's bubbles
push the solids to the top. Punchdown mixes everything back together
so we can hopefully achieve a properly extracted Zin.

1 comment:

Trav said...

in that pic you look like the man who rummages through the recycle bin behind the chron. and you're just about to chew me out for looking over your shoulder and "being better than you"