Wednesday, September 23, 2015
I inoculated the juice on the morning of the third day, September 22, using the Rockpile yeast for both. Ordinarily, I press the Sangiovese after about 18 hours to make a rosé, but we had so little fruit and because of work conflicts, I had to leave it longer than that, so, by default, I'm fermenting the Sangiovese as a red wine this year for the first time in many years. I'm trying to decide whether to blend the two varieties. I may have no choice. I ended up with only about three gallons of each, which, when pressed, will reduce to about two gallons each. That would require using four one-gallon containers, which is a pain (no one seems to make two-gallon glass containers suitable for handling wine), so it will be easier to combine them.
So, fermentation is under way. I'm also doing a hard cider fermentation at the moment. More soon.
[Update: In the end, I decided to leave the two red wines unblended for the time being. As of today (October 6), the wines are resting, awaiting inoculation for malolactic fermentation.]