It took more than 48 hours to see obvious signs of the yeast working on the Riesling juice I picked up recently. I had a bit of concern after 36 hours and seeing nothing visible or smelling any sign of fermentation. However, the wine is very active right now. In about five days, I’ll transfer the wine to secondary fermenters and let it sit another week. With the acid content, I’m thinking I’ll stabilize when the SG is a little above 1.000.

I’m also learning about the wonderful effects of aging on wine. Even one week, at least with a new wine, can make a difference. I’m sipping Pinot Noir that is now 7 weeks old. I’m surprised the greater body and lingering notes of rasberry I’m detecting. This is the same Pinot that I reviewed for Wine Blogging Wednesday.

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