Racking the Catawba Wine
Time to rack the catawba wine. Some observations:
- It's still pink. Like, pink pink. Melted pink crayon pink.
- Moving it from the brew room to the kitchen stirred it up enough to get the airlock blooping again. I'm using a surpentine lock, so it's been easy to see that there's been constant pressure against the vodka.
Now, the details:
Racking has reduced the volume to a little more than 1.5 gallons.
The first gallon was racked into a 1-gal jug with 1 cup (1+ oz?) of Hungarian oak chips that were boiled and drained for sanitation, then allowed to cool.
The rest was racked into a 0.5-gal jug without any oak.
It kinda-sorta is beginning to taste like something resembling rosé.
- It's still pink. Like, pink pink. Melted pink crayon pink.
- Moving it from the brew room to the kitchen stirred it up enough to get the airlock blooping again. I'm using a surpentine lock, so it's been easy to see that there's been constant pressure against the vodka.
Now, the details:
Racking has reduced the volume to a little more than 1.5 gallons.
The first gallon was racked into a 1-gal jug with 1 cup (1+ oz?) of Hungarian oak chips that were boiled and drained for sanitation, then allowed to cool.
The rest was racked into a 0.5-gal jug without any oak.
It kinda-sorta is beginning to taste like something resembling rosé.