with Malo Lactic Bacteria. This is also called secondary fermentation.
In contrast to primary, where yeasts convert sugars to co2 and
alcohol, secondary is the act of converting malic acid (think apple
tartness) to lactic acid. This makes for a smoother feeling and
In addition to getting secondary going, today we start stirring the
lees (the sediment at the bottom of the barrel...mainly spent yeasts).
For this we have a plastic/steel stirrer that we attach to a low-speed
We will keep the temp around 70' and hope to see bubbles soon!