0 2009-11-08T12:40:13+11:00 false The fermentation is slowing; there is now a thin cap of grape skins still forming on top of the must, but it is getting thinner by the day. After stirring in the cap, I tasted the residual must on the spoon and was pleasantly surprised; dry and wine-like, albeit with a bit too much tannin for my liking. I fear it will get drier from here as the yeast has by no means finished, but I can always back-sweeten with honey if needed. Once the cap stops forming I'll stop stirring it and let it sit for 24 hours after which it will be racked off into the secondary fermenter and topped up. How long I'll have to leave it to ferment out is anybody's guess. 1 false 4 70614 false false false Entry 2009-11-08T11:00:00+11:00 DMY Public 2009-11-08T12:40:13+11:00 4543 Cloudy 7 C