Fermentations!
September 20, 2012
Several exciting things are happening now in the cellar. For one, we have inoculated the 2012 Belli Chardonnay with yeast and put it down to barrel to ferment.
The little devices sticking out of the tops of the barrels are ‘fermentation bungs’. These allow carbon dioxide, a by-product of the alcoholic fermentation, to leave the barrel while preventing air from getting in.
Additionally, we have ended the cold-soak on the Monte Rosso Zinfandel, and inoculated it with yeast as well.
We estimate that this wine will have just around 15% alcohol when it’s done, so we chose a strong fermenting yeast that can handle alcohol in that range known as K1. This yeast is known for its’ clean character, and for its’ ability to suppress wild yeasts that can cause off-characters during fermentation.
Everything is looking great so far, and we’ve only just begun! Be sure to check back to see how we’re doing!
Amapola Creek is Richard Arrowoods’ latest winemaking project, to visit the Amapola Creek Winery main site, please click here.