Red grape wine (all varieties)

Determine the weight of the must and the acidity. Before pressing, ferment the pulp, season to a level of at least 80 ° Ochsle. Ferment the corrected juice, continue like this, as with white wine.

Entries in the wine book

grape variety
stamping date
fruit weight
juice weight
weight of must acidity
seasoning
sulfation
yeast breed
setting date
the date the "mother" was added to the juice
fermentation start date
pulp fermentation
Duration
completion of turbulent fermentation
first blanket
filtration
clarification with . . .
second blanket
bottling
Overall rating