{"id":117,"date":"2007-10-20T06:00:13","date_gmt":"2007-10-20T13:00:13","guid":{"rendered":"http:\/\/www.washingtonwinemaker.com\/blog\/2007\/10\/20\/fermenting-chardonnay\/"},"modified":"2007-10-20T06:00:13","modified_gmt":"2007-10-20T13:00:13","slug":"fermenting-chardonnay","status":"publish","type":"post","link":"https:\/\/washingtonwinemaker.com\/blog\/2007\/10\/20\/fermenting-chardonnay\/","title":{"rendered":"Fermenting Chardonnay"},"content":{"rendered":"

The Chardonnay is fermenting in two carboys, pictured below. The one on the left contains the press juice and the one on the right contains free run.
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\nThe free run juice contained a lot more sediment than the press juice, and the yeast had a quicker start in the free run. I’ll leave the wine in carboys until it has fermented out, then I’ll measure, taste, and rack. Based on the measurements and taste, I’ll decide to keep them separate or combine them. It may not be necessary, but I like to agitate them once a day to keep them well mixed while they are fermenting.<\/p>\n","protected":false},"excerpt":{"rendered":"

The Chardonnay is fermenting in two carboys, pictured below. The one on the left contains the press juice and the one on the right contains free run. The free run juice contained a lot more sediment than the press juice, and the yeast had a quicker start in the free run. I’ll leave the wine […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[41],"tags":[48],"class_list":["post-117","post","type-post","status-publish","format-standard","hentry","category-winemaking","tag-nad"],"aioseo_notices":[],"aioseo_head":"\n\t\t\n\t\n\t\n\t\n\t\n\t\n\t\t