Phase II begins, BUT first Maurene & I need to do a taste test! LOL It actually wasn’t bad – a little fruity and a little thin/watery. Maurene said it will change so much in the next phase.
Phase II begins with siphoning it out of the first stage fermentation bucket and into the “carboy” for 2nd stage fermentation. Totally looks & smells like wine, LOL.
Time to add the “Malolactic Acid” & the “Oak Spiral”. The Malolactic will convert the tart-tasting malic acid, naturally present in grape must, to softer-tasting lactic acid. (I clipped that last sentence from Wikipedia, obviously.) And the oak spiral will add some flavor.
Ready for Phase II fermentation! Bubbler thing in – blanket on – 30 more days til Phase III.