“For red wine, it is easier to ferment the skins, seeds and juice together, making separation in the press much more efficient. Of course colouring ...rom the skins infuses red colouring into the juice. When fermentation is completed the red wine is pressed off to tanks or barrels for malolactic fermentaion to soften the wine. Then it is later run to oak for aging in the maturation cellar. I emphasise again that quality control is essential throughout the entire process as micro-organisms such as. I have been here for three consecutive nights waiting for the right time. This was a Friday night and Jennifer had arrived at her apartment around 9:15 p.m. She must have been out with friends or may be even with Jim because when she got home she looked a bit tipsy. I gave her time to change clothes, hit the sack and go to sleep. Then I gave her a couple of more hours to make sure she was dead to the world. At one o'clock in the morning I picked up my bag of "goodies" and walked up to her front. More

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