Fare il vino: come si effettua la "svinatura" alla fine della fermentazione alcolica!

After the harvest, we pressed the must; we placed it in a suitable container, adding first the potassium metabisulfite and then—after twenty-four hours—the oenological yeast, and then we waited for fermentation to begin. Now, exactly three days have passed since the first boiling of the mass, a period during which most of the sugars contained in it should have transformed into alcohol because the fervor that had affected the must from the beginning has, in fact, diminished. How should we proceed from here? Let's find out in this very detailed video dedicated to home wine production, delving into one of the most important steps of the entire process: racking!