The official blog of the Bad Astronauts Winemaking Club.
Wednesday, September 10, 2008
Fantastic fermentation!
Chenin Blanc: 15.5 brix Barbera: 26.5
Looks like the barbera picked up some sugar from the skins because after the first day of fermanting it's just barely under the sugar reading I took before the cold soak. I'm excited about both these wines.
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