It is Thanksgiving break. The students have left. Now is my chance to truly cold stabilize my wine.

A week of ice bucket chilling and siphoning helped to remove most of the floating solids. Yet the wine never got below forty degrees. I need that cold to crystallize the tartaric acid into tartrate salt, so I can rack it out. Otherwise, my wine will never meet the clear aesthetics of wine-opolies the world over.

So out we go into the tundra of the Northeast…


My carboy weighs the same as a mini-fridge, so I steal my wife’s office chair. Finding no students beyond the door, I bolt for the elevator.

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This entry was posted in OENOLOGICAL ODYSSEY, VIGNOLES VENTURING and tagged , , , , , . Bookmark the permalink.


  1. Sandy says:

    Carboy personification at it’s best!


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