Every Monday and Thursday, we discover new wines, regions, and ways to understand this fermenting sea.
Munching Vidal Blanc on Keuka Lake, New York
The final battle nears. Since late January, I have coerced grape juice into wine. Yet if I don’t begin bottling, it all risks ruin. Pumping oxygen out has carried my wine through weeks of racking. Now I must use the … Continue reading
Like fate’s turning wheel, my burgeoning Barbaresco cycles to and fro between the glass carboy and fermenting tank, uncertain of its future. For the last week, the Chitosan bonded with the Kieselsol pulling the proteins, dead yeasts and excess junk … Continue reading
Now the step of clearing the wine lay before me. Last week had let the remnant CO2 bubble away. Windows had been cracked and the sun blocked, freezing my wife, but keeping the wine from jumping into a bacterial outbreak … Continue reading
In the evening, after the yeasts had quieted, I set about setting about my secondary fermentation. I emerged from the sulfuric hot spring (i.e.: cleaning my equipment in the bathroom). Once the reek of rotten eggs lifted and my various … Continue reading