Cab Franc Day Four

The wine is churning away and we’re loosing some juice. The vessel we are using is a se7en gallon bucket. I wish it was eight gallons.

Above is a picture of the cap the must produces as the yeast is working. It pushes the grape skins up and they form a cap that I punch down several times a day.

Once I punch it down, it’s very foamy and the yeast continues its work. I’ll be back later to do it again.