About 12 days into fermentation. We’d already pressed our whole bunch ferment. We had two ferments left that were almost dry, the sugar had almost been fully consumed.
Both of the remaining ferments had giant stalk tea bags in them to allow the lovely spice and perfume from the stalks in addition to some of the stalk tannins to infuse into the wine.
Through experience and tasting, we’d got enough out of the stalks and it was time to remove them.
Putting them in a muslin wrap instead of mixing them into the berries gave us the opportunity to choose when to remove them.
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