Warm October & wine grapes
So, here it is, mid-October.
The temperatures yesterday and today have been unseasonably warm: in the mid-80's!
I seem to have caught Dave's cold (Boo), so I am at a low level of activity currently. Low grade fever irregularly. (Bleah.)
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Dave brought home some of the sample grape clusters that were to be discarded. He decided to make a mini-batch of wine with them.
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After rinsing off the merlot clusters, he removed the berries. Any "soft & squishy" berries were discarded. These clusters had been picked ~after~ the rainstorm.
-The grapes likely had a large population of active mold on the skins. The berries sat in the refrigerator for a day before being crushed. Unfortunately, Dave discovered that the yeast in his garage kit had expired. He would have to wait a day to get some replacement yeast.
In the meantime, he sprinkled a little sulfur over the surface of the skin cap to retard mold growth.
When he came home from work this morning,(he's currently working graveyard shift) he had a 400 ml sample of juice that was in the vigorous fermentation stage. Pitching the juice into the little plastic tub of merlot, he stirred it a bit, then loosely covered the container with the lid.
-
-
-
After maybe 7 hours, you could see the bubbles rising in the container at a steady rate.
-
Using a potato masher, Dave punched down the cap and then stirred the contents to mix the top with the bottom contents.
-
-
What still gets me is how the winemaking process seems so...un-sterile.
Compared to beer making, that is.
I'm contemplating making a batch of mead this fall. I discovered last week that a new business has opened locally in Elk Grove: A beer and wine brewing store!
I visited the store last week and learned that they have a local beekeeper who supplies raw honey at a reasonable price.
So...I am going t have to relocate my stoppers, airlocks, and other tools.
*******
reading: David Eddings "The Elder Gods"
dinner: homemade chow mein with beef, broccoli, mini-bok choy, carrots, and yams slices.
The temperatures yesterday and today have been unseasonably warm: in the mid-80's!
I seem to have caught Dave's cold (Boo), so I am at a low level of activity currently. Low grade fever irregularly. (Bleah.)
----------------
Dave brought home some of the sample grape clusters that were to be discarded. He decided to make a mini-batch of wine with them.
-
After rinsing off the merlot clusters, he removed the berries. Any "soft & squishy" berries were discarded. These clusters had been picked ~after~ the rainstorm.
-The grapes likely had a large population of active mold on the skins. The berries sat in the refrigerator for a day before being crushed. Unfortunately, Dave discovered that the yeast in his garage kit had expired. He would have to wait a day to get some replacement yeast.
In the meantime, he sprinkled a little sulfur over the surface of the skin cap to retard mold growth.
When he came home from work this morning,(he's currently working graveyard shift) he had a 400 ml sample of juice that was in the vigorous fermentation stage. Pitching the juice into the little plastic tub of merlot, he stirred it a bit, then loosely covered the container with the lid.
-
-
-
After maybe 7 hours, you could see the bubbles rising in the container at a steady rate.
-
Using a potato masher, Dave punched down the cap and then stirred the contents to mix the top with the bottom contents.
-
-
What still gets me is how the winemaking process seems so...un-sterile.
Compared to beer making, that is.
I'm contemplating making a batch of mead this fall. I discovered last week that a new business has opened locally in Elk Grove: A beer and wine brewing store!
I visited the store last week and learned that they have a local beekeeper who supplies raw honey at a reasonable price.
So...I am going t have to relocate my stoppers, airlocks, and other tools.
*******
reading: David Eddings "The Elder Gods"
dinner: homemade chow mein with beef, broccoli, mini-bok choy, carrots, and yams slices.