From Cymbeline

By Cymbeline

Plunging the cap

Twice a day the merlot cap - that is, as one would expect, the top of the ferment that is in contact with the air, is plunged in order to keep it moist and stop a dry cap from producing a volatile acidity problem and the wine becoming vinegary.  

Fermenting nicely and a gorgeous raspberry frothiness.  

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