This week I have not done much out of the usual. Just punch downs on the remaining tanks and gas in my fermenter everyday. I have noticed hints of VA in my tank. This is volatile acid, what they make balsamic vinegar out of. I think it is from moldy zinfandel grapes.

Digging out a 5 ton tank with whole cluster Grenache in the bottom. The fruit is still very high in sugar as with true carbonic you can only get the sugar levels down to 17 bx. The rest of the tank is dry and the wine will finish fermenting in barrel.