(Continued from May 30, 2010)
“So, after cleaning that jug, we will have enough room to syphon off barrel number two. A little bit more than half will go into the jug and the remaining wine will go into barrel number one,” Thea reasoned.
“We will top up that barrel with juice from the second five-gallon jug.”
“And after we clean barrel number two, the remainder of wine from jug number two will be syphoned into it,” Thea observed with a chuckle.
“The wine from barrel number one, stored in temporary containers, should then go into barrel number two as quickly as possible. Mind you, it should be fine because, as expert wine makers, we will have covered the containers carefully.”
“In this kind of scenario, I wonder how much juice would be left for topping up.”
“Anything more than two gallons would surprise me. We would have washed away a lot of sediment.”
“Therefore, it appears that we just rehearsed the logistics pertaining to a small yield of grapes,” Thea concluded. “During the next months, with moderate fermentation continuing, quite a bit more sediment would form and the two gallons wouldn’t be sufficient to replace that.”
“We would already be down to less than 25 gallons and the gasses that escape daily through the fermentation locks would contribute to a further reduction.”
“I am curious about the functioning of a fermentation lock.”
“Later, when you drive me home, we can stop off at the shopping center near my place. There is a wine store in that complex. We will be able to have a look at some other equipment and gadgets as well. They have a good selection.”
“Are their prices reasonable?”
“For small items, like fermentation locks, that store will be alright. However, we will probably be able to buy the crusher and the winepress secondhand, for next to nothing. People who have to purchase grapes often make wine only once.”
“What about barrels?”
“Expert wine makers say that the best barrels have previously been used for rum or whiskey.”
(To be continued)