Continuing my wine project, I am on day #2. It’s taken that long just for the frozen must to thaw out and reach a temperature of 56 degrees fahrenheit. Once it had thawed I added some sulfur dioxide to prevent oxidation as I waited for the must to reach optimal temperature for fermentation (~57-60 F at absolute minimum). Hopefully, I will reach the 60s by tonight so I can start the fermentation, but it will most likely be tomorrow and then the race is on!
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Check out this cheesy video I made summarizing my early efforts so far: Day 2
Killer Video!
Looking forward to more.