Last week of March

The weather has really started to cool down, making it feel truly like autumn. It’s such a complete change from when I first arrived to Australia in late summer. It was pretty hot, even at night. And now you can really start to feel that coolness in the breeze. And with the cooler weather, it’s brought the temperature down in the cellar. Which has slowed down some of our fermentations. On Thursday it was pretty sunny so we stuck one small tank outside to help keep it warm. Yeast are more active in warmer temperatures, and when they are really active they can generate their own heat. Some fermentations can reach 80-90 degrees F. Since we can’t stick our large tanks outside, we had to figure out a different way to heat them back up. In the past I’ve used various type of heaters: heat exchanger with hot water, glycol heaters, and even a space heater next to some macro bins. This year we used an electrical heating probe. And let’s just say know the capacity of your heater… you don’t want to burn your grapes/wine. (Insert nervous laughter here.)

Besides that, it’s just another week full of fermentation management and pressing finished tanks.

 Large spiders everywhere!

Large spiders everywhere!