Overview Timeline
Day 1 (Oct 26) – load primary fermenter with grape juice, additives. Measure acid, make adjustment.
Day 2 (Oct 27) – A.M. stir in pectin enzyme. P.M. check specific gravity. Adjust, if necessary. Add yeast. Fermentation starts. 70 degrees.
Day 11 (Nov 5) – fermentation mostly done. Rack into container with airlock (anaerobic fermentation starts). Move to cooler (60 deg) place. Note this should have been Day 7 or Day 8 but I had to restart fermentation.
Day 41 (Dec 5) - rack into container with airlock
Day 71 (Jan 5) – rack into container with airlock
Day 75 (Jan 9) – fining, if necessary
Day 85 (Jan 19) – stabilize wine
Day 86 (Jan 20) – sweeten wine, if necessary
Day 96 (Jan 30) – rack into bottles
