The wine is fermenting nicely today. I went into the basement and I could hear it rumbling: the sound is like that of water boiling gently on the stove.
An audible “boil” started yesterday, about three days after crushing the grapes. This is a little unusual, as it usually only takes one day to start fermenting. However, it’s nothing to worry about as fermentation has started late before and the wine produced those years have turned out good.
I tasted it too. It’s still grape juice, but it’s rich and sweet. I’m feeling good about this batch.
(Want to see and hear what fermentation is like, check out this video of a good batch I made in 2009.)
