Sunday, September 20, 2009
Managing to chill
One of the worst parts of making very small lots of wine with limited equipment is the constant cooling and heating management of tanks and drums with miniscule amounts of fermenting wine in them. The tank in the picture behind has barely 500 liters of Tocai Friulano in it, not enough to come up to the cooling jacket. It is cold settling and wants to be at 50 F, but is at 70 F, and we went through eighty pounds of ice on the floating lid to bring it down. Notice the two milk jugs in the photo. Those are frozen jugs that will go into the two drums of fermenting Refosco. Right now, at 11:15 at night, we are trying to cool the first ton of Dolcetto, which I need to go stir again, so at least things are starting to happen...
Posted by Pietro Buttitta at 10:52 PM