Been a week now since picking the grapes.
All the four barrels are progressing well.
It's the fermentation process that makes the grape skins rise to the top. So stiring is necessary, or should I say pushing the Marc back down into the juice below. The red colour is leached out from the skins. Will need to check the Specific Gravity of the must within the next few days. The vigirous primary fermentation will start to subside soon. I will then rack off and press the skins. Then place the juice under airlock. All is good.
Need to get some oak chips to add. Next time we are in Whangarei at the brew shop I'll buy some.
Merlot grapes have a brix reading of 22. Last week they had a reading or 18.5. So will need to pick them this week end. Life is great up north.
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