Tempranillo done

Yesterday, Sunday, I noticed that the cap was not forming as much on the Tempranillo as on the two bins of Syrah.  This morning that became very apparent.  Most likely this was due to one of two things, either the fermentation was done or the fermentation was stuck.

Since our last fermentation took longer and because the Syrah is still going I was thinking we had a problem.  So, time to test the wine with a hydrometer:

Residual Sugar: 0

Surprise, it's actually done.  Nothing wrong.

So now it is time to think about Malolactic fermentation.

I tested the Syrah, just to see how we are coming along.  And the Syrah still has a long ways to go.  It is sitting at 10% sugar still.