PPBart
Senior Member
- Joined
- Oct 25, 2009
- Messages
- 298
- Reaction score
- 3
Just some post-turkey musing...
I've got my last batch of 2009 muscadines (~100 lbs grapes) in primary now. Prior to pitching yeast, the grape skins were just floating around in solution. Once the yeast took hold, a really serious cap formed that I'm punching down 2-3 times a day. Why does the cap form? Does the yeast activity somehow cause the skins to suddenly float to the top?
Gotta go get another glass of this '08 muscadine -- pretty good stuff...
Happy holidays to all!
I've got my last batch of 2009 muscadines (~100 lbs grapes) in primary now. Prior to pitching yeast, the grape skins were just floating around in solution. Once the yeast took hold, a really serious cap formed that I'm punching down 2-3 times a day. Why does the cap form? Does the yeast activity somehow cause the skins to suddenly float to the top?
Gotta go get another glass of this '08 muscadine -- pretty good stuff...
Happy holidays to all!