Cabernet Sauvignon? Check.

Just picked up some new juice, Festa Juice Cabernet Sauvignon from Magnotta Winery Ontario, Canada. I can't wait to get into it this weekend and start the fermentation. We also have some Californian Chardonnay to bottle that just hit the 6 month mark. Looks like we are shaping up for a good weekend. 

It is day four the batches average temp is 62 deg. and I have been stirring twice a day. Fermentation is looking good and we are one third of the way threw the conversion to alcohol ( Specific Gravity 1.055 ). It is time for the yeast nutrients and as you can see in the last pic we have much happier yeast. The nutrients will help the yeast healthy and not die off before the finish the job. Nine days and we will rack the wine and get a good look at it.

July 1st, today I add some additional French Oak to the Wine. We keep a single bottle with a little french oak in it off the the side for topping off the main batch and testing. This helps determine if the batch would benefit from have additional oaking without disturbing or over oaking the main batch of wine. The wine is progressing very nicely but it will be November before we can even handle on a bottle date.