My batch of Sauvignon Blanc is now on day 8. The must temp got up to 64deg F, so I dropped the ambient temp to 52deg F in an attempt to lower the must temperature. This morning the must was at 62deg F. The fermentation appears to be going strong. It still has a good head of foam, and the airlock is bubbling once every five seconds (down from one every four). Not ready to check the SG yet.
And in other news…
I had to cut another 2×4 for our wine press. When you’re drilling thru the 4″ length of a 2×4, make sure it’s square. Everything else is sanded and ready to be finished as soon as we get some dry weather. Our intention is to finish all of the pieces before assembly, and then touch up as necessary.
I’ll be washing about a dozen bottles this morning. My buddy’s wife has assembled a network of friends and acquaintances who are collecting bottles for her. The bottle styles that he doesn’t want, he gives to me. I got the dozen last week, and about two dozen the week before.
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