Primary Fermentation

Since we pitched the yeast, things have been going well.  Brix is steadily deceasing around 3-4 degrees per day.  On day 3, we added cultures of Oenococcus oeni bacteria to start malolactic fermentation. (https://winefolly.com/review/what-is-malolactic-fermentation-the-buttery-taste-in-wine/).

We are on track to press in 3-4 days.