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So there were subtle signs of fermentation on both sets of grapes (Sangio and Cab Franc) by day 3, and then by day 4 there was a nice cap starting to develop. I’ve been punching down 3 times a day and the temp has held pretty steady around 72-75F. I happened to also have a forced fermentation...

This past Saturday I got my grapes! 150 lbs of Sangiovese and 100 lbs of Cab Franc. They were a little more ripe than ideal: sangio: 26 Brix, pH 3.56 Cab Franc: 28.2 Brix, pH 4.06 I ended up pulling off a bit of juice on each (saignee) for a separate rosé and then diluting each bin to about 24...

I’m in the same boat with SO2…would like to minimize as much as possible for microbial expression and complexity. I’m curious though, what is the reason for the racking 2 weeks before bottling? Clarity? Adding a small amount of sulfite? I’m fine with a little sediment in the bottle so I was...

Great post! And I appreciate all the follow-up! I’m a homebrewer just about to start my journey into wine. I brew a lot of mixed fermentation, spontaneous, and brett beers and am excited about the idea of doing a spontaneous wine. I’ve tried to gather as much information as I can about tips on...