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Tag Archives: Parthenon

ARRESTED.FERMENTATION

Posted on January 10, 2011 by waywardwine

After two more days, I am ready to stop fermentation. My wine tastes mindblowingly perfect. At 1.020 specific gravity, I have 10% alcohol and 2.5% residual sugar: as mathematically pure and balanced as the Parthenon, the Fibonacci Sequence and espresso. … Continue reading →

Posted in OENOLOGICAL ODYSSEY, VIGNOLES VENTURING | Tagged carboy, Clarification and stabilization of wine, fermentation, grapes, Parthenon, Potassium metabisulfite, Potassium sorbate, Sorbic acid, Sulfite, Vesuvius, vignoles, winemaking, yeast | 6 Comments

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