Every Monday, discover new wines, regions, and ways to understand this fermenting sea.
Munching Vidal Blanc on Keuka Lake, New York
Daybreak and I find fermentation following forward. With nighttime temperatures under fifty (in August?), the humidifier has kept the tank a happy seventy two. However, I need to ensure the yeasts ferment completely. Once the bubbling (and my coffee) are … Continue reading →