FentonCellars
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- Joined
- Nov 26, 2006
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I started my second batch ever. My first was a Cab Sav. This time I'm doing a Vintner Reserve Pinot Noir. I started it after my trip to Waterloo Canada. Since I'm finishing part of my basement (and it being cold 58) I moved it upstairs to my office closet. Temp upstairs is about 68 day/71 night. This helped start the ferment. process. As I look and smell now, I can see that the airlock is going 1 'burp' every second. I have the door open to get warmth to it, but covered it with a towel so sunlight will not be hitting it. What a sweet smell this is.... ahhhhhh.
I'll keep everyone posted on this thread through the stages.
I'll keep everyone posted on this thread through the stages.