Wine Update

We checked the specific gravity of the wine - this tells us how far along the fermentation process is. The process started five days ago after we added the yeast.

Today, the specific gravity of Mark's amarone was at 1.012, low enough to add additional sugar to the mix. The amarone is a sweeter wine, and we must have added about three cups of sugar. In this photo, Mark is mixing the sugar into the fermenting juice. Amarone comes out with a distinctly soft, raisiny flavor and a powerful dose of alcohol. It's a bit two sweet for my taste, frankly.

The Montepulciano was about as far along in the fermentation process, but doesn't need the sugar. I'll give it a day or two more before racking it. It's coming along, pretty neat and somewhat odoriferous.