Every Monday, discover new wines, regions, and ways to understand this fermenting sea.
Munching Vidal Blanc on Keuka Lake, New York
There is not a moment to lose. The yeasts are now on their last reproductive leg. The violent stabilization via a sorbate/metabisulphite cocktail should have worked. But I need to make sure the yeasts stay asleep for good. With the … Continue reading
A week ago I added Sparkolloid Powder to my blueberry wine must. This blend of crab-friendly clay and polysaccharides sunk the floating yeasts and blueberry bits by positively charging them. Now three inches of detritus and less than a gallon … Continue reading
A day after cheating the fates and re-fermenting with sugar, I rack the must back into the first fermentation tank. After a sound sleep, I wake to check the Specific Gravity. Like my morning paper, another day of reading a … Continue reading