The rewards and frustrations of home winemaking

Daily archive: 18 09 2011

Pressing 2011 Syrah

Our syrah finished fermenting in about 7 days.  Average fermentation temperatures were 80 to 82 degrees, though the bucket with Pasteur Red got up to 88 degrees on day 2 of fermentation.  It was progressing smoothly so we did not add Fermaid K this time.  Now it’s time to press out our wine! We decided […]