Every Monday, discover new wines, regions, and ways to understand this fermenting sea.
Munching Vidal Blanc on Keuka Lake, New York
I’m not worried. Some yeasts take days to wake up. My blueberry wine, although crap, took days before fermentation started. So I don’t expect the vidal blanc that I bought 24 hours ago to have begun. Still exhausted from my … Continue reading →
Yeast added. Lid shut. Airlock, well, locked. I wait. Austen’s Anne Elliot knows how I feel: suffering quietly alone, waiting upon your sugars to become alcohol takes the patience of a truly goodwilled and kind nature. Yeasts, like most gentlemen, … Continue reading →