I thought that fermenting at 15°C would give a long, slow fermentation recommended to preserve the subtle fruity flavours of white wine. However after less than 2 weeks fermentation is complete. I don’t think this is a problem but I will try fermenting a few degrees cooler next time to slow things down a little.
I measured the specific gravity every 2 days and plotted the following graph:
As you can see, after 2 days the fermentation really gets going, and is more or less finished after 8 days. It tastes pretty good, but is definitely on the tart side!
I’ll leave it for another couple of weeks now for the yeast to settle out and then transfer to another container for clarifying and ageing.