One of the rituals of the primary fermentation for red wines is punching down the “cap” 2 to 3 times each day. The “cap” is the mass of grape skins and other solids that rise to the top of the container, being pushed upward by the heat and gases released by the fermenting juice. By reincorporating the skins back into the juice you encourage more color and flavor extraction, get some air into the wine (which is actually a good thing at this stage), and help prevent bacteria from growing on the skins.

The cap is typically punched down using a stainless steel pole with a round disk welded to the end. The photograph below is what the Barbera looked like just after being punched down this morning. The aromas released during this process are absolutely intoxicating.

Another important daily task is to measure the Brix, or sugar content, and temperature of the wine. This is done by filling a tall narrow container with some of the wine and gently dropping in a hydrometer. Once the hydrometer is finished bobbing and comes to rest, a measurement can be read from its side. This morning’s reading was 15° Brix. Fermentation is moving along nicely but still has a ways to go before it’s done.

The temperature was 70° F.

Next up… harvesting Mourvedre this morning.