So, back at the major part of ferment and this video gives us a glimpse of a wine process called delestage. The video explains it all but what I will let you know is that I’ll do this process numerous times during the fermentation process and what it does is really assists in the softening of harsher tannins, as well as helps me control my fermentation temperature. What’s not show in during this video is that the temperature of the cap (the mass of skins that has floated to the top of the tank) was 88 F and the temperature of the juice/wine underneath was at 80 F. Now 88 F is about hitting a maximum temperature that I like to ferment my wines at so this process allows me to drop the temperature of our cap more efficiently then just punching down the cap manually.
