Like a good winemaker, I’ve waited over a week, and gold (aka beige sludge) is my reward:
My minifridge is magic. It has driven the flurry of yeasts into hibernation. Last week’s sulfuring got that spiked ball-of-death rolling. But now a week of cold has sunk them into a mass of hibernation at the bottom of the glass carboy (pictured).
So I heave the tank out, set up a camera, and…
Still with me? No? Good. So, I kinda, sorta suck at racking. That brown in the tube means I will need to rack another day. But to ensure the wine listens, I need to fine it:
Now back to the tank…
Coaxing wine into something drinkable is trench warfare. You wait. And wait. But once the time comes, you have to be ready. Sterilizing helps. Videotaping doesn’t.
Check in next week, maybe I can rack this cleanly.