Just looked in on the Piazza. The specific gravity is 1.004. That’s down 16 points from yesterday! Still a strong fermentation going with foam on top. The raisins are starting to look a little weathered. I just gave it a stir and had a small taste. It’s now tasting like wine. Way too early to make a judgement on how it will finally taste but I’m not disappointed so far. The temperature is holding steady at 18º Celsius which is great—right where I want it to be. I plan on racking it to the carboy tomorrow and then it will be wait and see for awhile. I’ll be starting my second wine later today. It’s the Cru Select Spanish Tora (Tempranillo Grenache). I’ll post my musings tomorrow.