Sept. 16: It looks like the Nebbiolo and Zinfandel are racing along toward finishing the fermentation. I think this fast fermentation is due to warmer daytime temps, and nights not being cool enough.
I would call 10 day fermentation normal for my wines. 7 days is a fast fermentation.
So I'm a little worried about color and tannin extraction. The Zinfandel seems to have more color than the Nebbiolo, which is reverse of what I expected....
I added the ML culture and yeast food to help finish the fermentation. I'll probably let the must sit for two days before I press... So it looks like Monday for pressing the red wines.
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I bought the same Nebbiolo grapes as George, but used different yeast, created a yeast starter, and fermented in a slightly cooler city (beyond that, it's been a cool week here). I've had the same super fast fermentation as George, which leads me to believe there is something about the grapes that has encouraged our fast ferm. I've tried to lower the ferm temps by adding frozen water bottles into the must, which has helped a little.
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