Fermentation has started!

I just got back from the winery, and the tanks have started bubbling.

I put small heaters into each of my tanks. The overall temps are rising through59 degrees tonight, but the must (juice) is warmer around the heater. And, surprise, surprise, the native yeasts are taking off. This is all good; life is progressing as planned.

Now the focus is on monitoring fermentation progress. This involves watching the temp, aroma, and elapsed time, and making a judgment call on when to inoculate with the chosen yeast. Right now, I’m guessing this will happen some time on Friday.

The next step is here, and it’s exciting.