Rice crispies baby!

Well, we are definitely toward the top of the fermentation curve. Wine is in 3 primaries and the temps range from 86 to 90 degrees. I just LOVE that snap, crackle, and pop sound of the fermenting wine beneath a well defined cap!

Other good sounds...

The musical splat as you dump crushed grapes into a primary,
The almost "Roar" of the destemmer,
The electric hum of the hydraulic press,
That initial "Fizz" when you punch down,
The pop of a cork that says "good thing are about to happen"!

Brix is now down to 10% on both wines. Temps at 88 and 90 degrees. House smells like heaven!!!

This last night, brix was down to 5.25 (pinot) and 3.25 (cabernet). Temps were still hovering close to 90 degrees. I added my last dose of fermax and had a noticeable yeast "wake up".

This morning, temps were in the upper 80's. The cap was still firm and resistant to punch down.

Plan on pressing tomorrow morning. The fermentation should be right there.

Man, this Chilean crush has been nothing short of clockwork.

I just love it when a wine comes together.