Fermenting along

[morganor]

I drew off a bit of my italian merlot with my "wine thief" today to check the clarity. Held up to natural light, it looks grand; clear and deep garnet red. I tasted a tiny bit of it and while it could stand a bit more aging, the potential is truly there. I think I will rack it off and leave it in the carboy to age for a month, maybe 2, before I

Comments

[geodyne]

I'm finding reading about your wine making fascinating. I've wanted to try beer brewing/wine making for some time, and have only refrained because of time or space restraints. I've actually been thinking about making elderflower wine soon, as it's the season.

Well done on the sourcing of the table and chairs - hail Bargainia indeed!

[morganor]

I started this particular hobby at this point in time, because of two things: Will, my wine making guru, makes some very fine wine. Prior to this, any home made (even with kits) wine I had tasted had been really awful. Second, I now have space, and the happy coincidence that part of my cellar is almost ideal cellar conditions - very stable temp - never higher than about 19C even on the hottest days.

Another wine making friend of mine said I would likely be very good at it because I cook, and I understand that certain things just can't be rushed. The above mentioned Merlot will likely be bottled in 2 months, and probably not truly "drinkable" until 2 months (and possibly longer) after that. Reds are like that. Whites, are much more forgiving, and require less aging, but still it needs some time.

This "hobby" is quite addictive.

[dykewife]

i see your "there's something around that is needed, is cheap and is in great condition" antennae are still working exceptionally well :)

say hi to dan and tell him that i'm glad he's feeling better and am still shipping reiki his way. it might not be helping, but it surely isn't hurting :)

the wine sounds yummy. too bad i'm the only one in the house who drinks wine.