Pinot Progress

(The clock-looking thing trapped in the handle at the front of the canister is actually a thermometer, which has stayed at a nice 70° all week.)

It was burbling away at a brisk two pops of the airlock per second this morning. :-) If all goes according to plan the wine may be fermented nearly "dry" (sugar consumed to the limit of the yeasts' ability) by this weekend or early next week, at which point I'll "rack" (transfer via siphon) the wine to a glass secondary "carboy" fermenter to mellow and allow the natural haze to settle.

-Rich