I just checked in on my Toro and Piazza. The Toro is fermenting vigorously. The temperature has risen to 25º Celsius now so I’m happy with that. I just gave it a stir and it really smells nice with all that grapey, oaky aroma. I added a half teaspoon of yeast nutrient to it last night. I’ll keep checking the gravity and when the fermentation is at the midway point I’ll add another dose of nutrient. So far so good for the Toro.
The Piazza’s specific gravity is now below 1.000 and the temperature is ideal at 17º Celsius. I was going to rack it last night but I’ve decided to wait for tonight. My wife and daughter are flying out to Halifax today so I’ll have the house to myself. It will be a good night for some wine making activity.
