Every Monday, discover new wines, regions, and ways to understand this fermenting sea.
Munching Vidal Blanc on Keuka Lake, New York
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 … Continue reading
Daybreak and I find fermentation following forward. With nighttime temperatures under fifty (in August?), the humidifier has kept the tank a happy seventy two. However, I need to ensure the yeasts ferment completely. Once the bubbling (and my coffee) are … Continue reading