Every Monday, discover new wines, regions, and ways to understand this fermenting sea.
Munching Vidal Blanc on Keuka Lake, New York
A year is a long time to wait. Even labor takes a paltry nine months. But birthing my blueberry wine deserved patience. Its conception was awkward, messy, and frustrating. Kit winemaking was for beginners. So last August, I picked ten … 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 →