DAY-2 Fermentation Day, we will start on the following day from the Picking, Crushing, and Pressing. This will allow the must to warm up to room temperature. Most winemakers will add in a small amount of Metabisulfite on the front end. That is when the must is brought home.The sulfite is used to kill off the wild yeast that grow on the skins of grapes. This will allow us as winemakers to control the fermentation using a yeast made specifically for winemaking.
Shown left we are using a 12 gallon bucket wrapped with towels to keep the must warm. we also have placed a cheese cloth over the opening of the bucket to allow the yeast to breath. Active yeast needs oxygen to be happy and continue to do it's job, which is to convert the sugars into alcohol. The lid of the bucket we are using has a small hole normally used for an airlock, but since we want the yeast to breath we will leave it open. This will allow the must to consume oxygen through the cheese cloth and the small hole in the buckets lid.
