Weeks of chilling and racking the wine into near clear perfection have passed. It seems like a lifetime since I blew it up and even longer since I traveled to the Finger Lakes to buy juice.
The tank has traveled to the car, to work and back home: all in hopes of cold stabilizing it. Sure, I could have bought a mini-fridge for $31. But where’s the adventure and/or headache in that?
My wine gets clearer. Each racking sees less and less sediment. I just need to keep the tank cool until I bottle the lot. So without further ado, here’s a look at my madness…
Yes. I suck. Well, at least my camera skills do. With luck I can stop sucking by tomorrow.
The Last Big Chill
This entry was posted in OENOLOGICAL ODYSSEY
, VIGNOLES VENTURING
and tagged cold stabilization
, home winemaking
, sado masochism
, secondary fermentation
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