Our fruit juice is well on it's way to becoming a nice heavy, smooth wine. The yeast and nutrients have been added after a few days of cold soaking in the cellar, and we are now on track. At this point the must, which is the juice, skins and seeds, needs constant attention. As the fermenting process occurs, the exothermic reaction of the yeast and sugar cells produce heat, carbon dioxide and ethanol. The heat and carbon dioxide cause the solids in the must (primarily the skins) to float and create a solid cap, which acts as an insulator. This has to be watched and punched down into the juices to prevent both contamination and excessive heat, which can harm the yeast cells.