The secondary fermentation - where bacteria turn most of the remaining sugar into alcohol - will continue slowly.
The taste of the juice was of wine, but very "raw". After a day or two, I poured off the clear wine from the bottle into one glass, and the "lees" at the bottom of the bottle into another glass. The contrast is clear. This lees consists of sediment from the grapes as well as dead yeast cells.
This is an example of what is in the barrel at the moment. The lees tasted more or less the same, but didn't look very appetising!
This week we will rack the white, maybe the red too.
