|Posted on August 23, 2010 at 7:54 PM|
Yesterday, Sunday August 22, 2010, Marilyn and I started our first commercial batch of wine— the basic sandcherry wine. We ended up with 3 large 55-gallon food grade tubs full to approx the 40 gallon mark, and this morning I pitched yeast to get the batches going. All three tubs are now nicely fermenting, color is extracting and all looks well. For the next 7-14 days, the wine will ferment on the skins and pulp, then be pressed and pumped to the basement for finishing and aging.
Life is good! Very good.
Categories: IN THE WINERY