Something unusual happened this year. After barrel fermenting for 7 days, juice was pressed and transfered into demi-jons. However, nothing is happening with bubblers. It seems to be wine already. Lots of alchohol. It has been in the high 80's in Pittsburgh. Could 2 month's of total fermentation be done in 1 week? How would this affect the wine taste.
- posted
16 years ago