The Pinot Gris ferment is nearing its end. Checking it yesterday it still had around 12g/L residual sugar. It started with around 250g/L. Thats alot of sugar. Im looking for this wine to go dry and then to leave it on full lees for a bit with some occassional stirring to build up the texture. Ferment temperatures were controlled intially to a maximum of 15C but have switched it off for the last half and temps hav epeaked at around 22C so there should be interesting as a wine and not just alcoholic fruit juice.
Heres a super exciting video of the action from the fermentation lock at the top of the tank. Much more exciting than watching grass grow or paint dry. Honest.
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