- (1) The major difference between what I'm doing now, and what I was doing back in the 'old days' is that nowadays I'm making a lot more wine, and a lot more different types of wines. I used to just make about two or three thousand bottles of Airén plus 2 barricas of Tempranillo crianza. But now I'm making about 12,000 bottles of at least 10 different wines plus assorted mini-experiments. This must be a significant factor somehow. I obviously can't just carry on doing the same things as I was doing before
- (2) I don't have so much time to look after each wine and do what has to be done at the right time as I did before, due to a number of different circumstances
- (3) I still don't have airtight pneumatic lids for all my tanks. Maybe if there is a source of contamination somewhere in the bodega, it's easier for the vinegar bacteria ("acetobacter") to get into the tanks if they're not sealed properly?
- (4) I don’t have enough stainless steel tanks (with or without hermetic lids); I have to use open top plastic containers, open top oak barrels (which I opened up myself), and ceramic amphorae, which are difficult to close off in an airtight manner. So I will have to think about that little problem too.
|One thousand liters going down the drain|
1. I'm going to invest in airtight lids for all my tanks, even though it will be hideously expensive. Though perhaps not as expensive as pouring thousands of litres of vinegary wine down the drain!
2. I'm going to become even cleaner and more hygienic than usual. Not sure how, but I'll think of what can be done in that area, over the course of the year.