I realize it's a little late in the season but I called up my local grape wholesaler and they had 1 case of sangiovese grapes left so I ordered it and 3 grenache to be destemmed and crushed.
That night when I opened up my buckets the sangiovese was already foaming up it was fermenting so aggressively. I threw it all in the primary and added sulfites.
This morning it's got a somewhat active fermentation going on...so much so that I don't think adding yeast is a good idea.
Any suggestions?
That night when I opened up my buckets the sangiovese was already foaming up it was fermenting so aggressively. I threw it all in the primary and added sulfites.
This morning it's got a somewhat active fermentation going on...so much so that I don't think adding yeast is a good idea.
Any suggestions?