The fermentation phase of the winemaking process is actually split into two distinct fermentations: alcoholic, or yeast, fermentation and malolactic fermentation. It is during this phase that you will inoculate the must, make additions, punch down the cap, sample the wine, monitor the temperature, and press the must. The WineCoach will monitor your progress and guide you through the steps.
Notes from the winemaker: After the choice of oak, assuring a complete fermentation is the next most important big thing. A stuck ferment either an alcoholic or malolactic ferment will degrade the quality of the wine regardless of the quality of the fruit or the wisdom of the oak choice. The keys here are for the end user to clean the equipment thoroughly to minimize the chance for microbial contamination, to feed the yeast properly, and to make sure the fermentation does not get too hot. NOTE: Again, there will be users who will choose to eschew the use of the selected yeasts, nutrients and bacteria included in the kit. This should be discouraged. While it is possible to produce a palatable wine by employing "native" yeast and bacteria in the microbially rich commercial winery setting, the uninoculated approach is far less likely to succeed outside this environment. The WinePod user has far fewer options than are available to the commercial winemaker for dealing with an incompletely fermented wine. An example is sterile filtration, common commercially but available to very few WinePod users.