The Vintners Reserve Merlot that I’ve had fermenting in the cellar was degassed and stabilized today. The wine reached full dryness last week, but I was unable to get to the degassing until today. As I have found in the past, the easiest way to degas is to remove about a third of the wine
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Today, I also started my second batch of Merlot from the same Vintners Reserve collection. All things considered, I know all of this by heart now and it makes the process that much faster. My starting gravity on the Merlot must was 1.088 after adding 2 pounds of granular sugar to the mix. At 78 |
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