Days of distraction divide me from my blueberry defrosting.
Wine equipment languishes like a cross-dressed Achilles, forced into hiding by his mother. Wigged in lint, powdered in dust, for too long it endures aimless domesticity. Thus, as a feigned Odysseus, I shall trick my comrade-in-drag back into virile action. This persuasive purge shall come, however, not by hidden arms but by fresh air.
Instead of sterilizing with sodium sulfate as before, which led to spousal itching, sneezing and complaining, I try oxygen. “One Step” claims to clean and sanitize with oxygen (O2), a chemical that deceased Billy Mayses and winemakers (in the electrified gas form of ozone O3) have latched onto. Simply put, sodium precarbonates (salts) mix with water, release oxygen and sanitize by morphing into hydrogen peroxide that kills microbes. Only earth friendly, fluffy minerals remain. “Rinsing is not necessary with one step”. What could possibly go wrong?
Fearing Billy Mays hauntings, beards and other oxyclean-related taints, I rinse my wares, let dry and go to the freezer.
My sanitized hands dump the chilly blocks of blueberries into the crush tank. With thaw the skins should break and slowly let slip their liquor. But a cloud hangs about the horizon.
The apartment will be superheated to test for winter. In August. Too rapid a defrost could trigger a microbial outbreak of epic proportions. Thus, I pack my troops into chariot and storm a much nicer apartment.
Every Monday and Thursday, we discover new wines, regions, and ways to understand this fermenting sea.
Munching Vidal Blanc on Keuka Lake, New York