First thing, a quick scratch and sniff. Lifting the lids to have a smell, check the temperatures and decide what we should do on the day.
On this day the ferments were a bit stinky. The yeast were producing hydrogen sulphide. The ferments were reduced and need oxygenation/aeration.
We did a rack and return to aerate and cool the ferments that were a bit warm. We like ferments to get into the low 30’s. At that temperature raw, primary, super fruity tooty flavours and aromas are developed into more interesting winey flavour. Too much above that and the yeast can get stressed, produce volatile acidity, and, even stop working altogether!
Introducing as much air as we could during the process and gently handling the skins.
Every day is different is different and we just play the wine, listen to what it’s telling us and act accordingly. Sometimes that means doing nothing!
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