8 days into fermentation. Once again the chai has taken on that pungent aroma of fermenting grapes, reminding me vaguely of a raisin bread bakery. For the first days we kept the tanks cool to allow the grapes to macerate at a low temperature and for the fermentation to start gently. Our work at this stage is to carefully “move” the juice, morning and evening, to bring out the best of the fruit. The “closed pump-over” maneuver pumps the juice in a closed circuit from the bottom of the tanks up to the top. Here it enters via the “chinese […]
Daily Archives: October 15, 2012
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