It’s fermentation time at our house. This year I am making a Malvasia Bianca and a Cabernet Sauvignon in the Super-Teaneck series. It’s my fourth vintage and hopefully my most successful. We shall see. Last week I bought my grapes, had them pressed and but them into open air fermentation vessels. I add cultured yeasts this year. My first two vintages I attempted with just ambient or native yeast from the grape skins but the wine wasn’t great so these last couple of vintages I have used cultured yeast.
I’m excited for the next step, racking and changes the fermentation vessels which I cleaned off today. While I am not sure I will ever enter my wine in home wine maker competition, I do enjoy each of the steps and actively learning more about each step by doing it.
This year, my Moscato was actually pretty good, let’s see what I can do this year.