Yeast added. Lid shut. Airlock, well, locked. I wait. Austen’s Anne Elliot knows how I feel: suffering quietly alone, waiting upon your sugars to become alcohol takes the patience of a truly goodwilled and kind nature. Yeasts, like most gentlemen, are at best conversely inattentive and then later overambitious in character. They must be treated with the ever lightest of attentions, even if one’s bloom has vanished early with a rapid increase of the crow’s foot about the eye, one might still indulge in the hope of exciting their esteem, thus someday garnering a place amidst their large fortune and…DAY 2: I wake and find the temperature up two degrees. Cracking the lid unveils a foam of Carbon Dioxide from the yeast on the surface. The hydrometer shows the sugars are down 0.004. So I begin the daily stir, giving the yeasts air to breathe. The foam separates and swirls like Jupiter’s surface.
Every Monday and Thursday, we discover new wines, regions, and ways to understand this fermenting sea.
- A Rosé to Slay Summer: Clos Cibonne Tibouren Rose France 2016 Wine Review
- Volcano Wine Tornatore, Etna Rosso, Sicily Italy 2016
- A Chill Carmenere Wine from Paso Robles Dubost 2014
- A Winey Whiskey For The Rest Of Us: Glenmorangie Nectar dOr Highland Single Malt Whiskey Scotland
- Mellen Meyer Oregon Bubbly
Munching Vidal Blanc on Keuka Lake, New York