@patronbernard You might know this: what’s that on top of the wine? At first glance, I thought it might be mold, but it actually looks more like yeast to me. Though it’s such a thick layer 🤔 Do I need to skim it off or do something about it? Or should I just wait and see? The must sat on the grapes for 4–5 days before pressing and started fermenting on its own—so no commercial yeast was added. That was about a month ago; it’s been in the cellar ever since, and it’s not bubbling anymore—that was more or less over after two weeks. And in the pot today, I have sauerkraut I grew from seed myself, served with smoked pork loin.