Monday, October 11, 2010

Punching down

This is the fun part...the yeast has started to work, and as it consumes the sugar and nutrients, CO2 is produced.  This pushes the skins and solids to the top.  You will need to punch this down to keep oxygen in the must throughout the process until our brix reaches 0.

Quick video:

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Come follow our home winemaking journey starting with fresh grapes from California in fall 2010.
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