Fizzy Fermentation

The wine we made last week is finally fermenting! The sugar content being so high, we thought it would take awhile for our yeast friends to start doing their job. Luckily, once the barrel was brought up to a decent temperature (23C) the little guys jumped into action. Hopefully they won't poop out on us mid-way.

Jurancon is an appellation near Pau well known for its white wine (both dry and sweet). We bought Petit Manseng grapes from a local producer during harvest and Sophie separated them into crates to let them dry on the vine before pressing the juice.

 

From R to L: Thomas, his sister Sophie and the back of her husband Thibaud's head.