More Fermentation Tips for Wine Making

"Welcome to the Gundel Winery. I am here on behalf of Expert Village. I am Joe Kalman representing Gundel Winery since 1998. Make sure that you don't fill up the glass or the back of the barrel hundred percent, because during fermentation there is a heavy formation of foam, actually the wine is almost boiling, it will not reach hundred Celsius degrees of course, but it will reach about twenty-five, thirty Celsius degrees, and it will fill up the barrel even though you start the fermentation even 70 percent of the barrel. If the barrel is fill 70 percent approximately, then you can start fermentation. The heavy part of the fermentation will take place in 2 to 3 days, then it slows down, then it will end within two weeks."