So we begin...

Yesterday was the start of the big adventure. Well, the adventure isn't that big. We are simply following the instructions in the grape concentrate kit I purchased earlier this week. Anyhoo, we started the first fermentation of the wine phase yesterday. Technically, it started this morning at 12:40 AM, since the temperature wasn't quite right to throw the yeast in. A little more on that later...


We cleaned our equipment, sanitized it with a water/sodium metabisulfite solution, and let it dry. Although watching the equipment dry was quite riveting, the fun steps came next:

(1) We dissolved the bentonite in the fermentation bucket. Bentonite helps the wine clear, so it doesn't end up being cloudy (think the difference between a Coors Light and Pyramid Hefeweizen). In a commercial operation, bentonite is usually added towards the end of the fermentation process. However, the fermentation causes a churning action, which works the bentonite through the must (aka the grape juice).

(2) We emptied the grape concentrate (henceforth called the "must" until it becomes wine) into the bucket.

(3) Next, topped off the bucket to the 23 liter mark with water and stirred (we are working with concentrate after all).

(4) We took a specific gravity reading (to measure the density of the liquid, specifically trying to measure the sugar content). We were at 1.089, meaning that the must is more dense than water (1.000).

(5) The kit came with oak powder, which is nice because I don't own nor do I have space for, an oak barrel.

(6) We were supposed to toss the yeast in, but fermentation starts between 65-75°F. At that point in the day, it was around 79°F. We went out that night, so at about 12:40 AM it was cool enough to pitch the yeast. I popped the lid on and we were on our way.

Hooray for fermentation! And now we wait...