Tag Archives: Sugar

FABRICATED.FIZZ.

Posted on January 23, 2012 by waywardwine

A lifetime has passed since I picked up Vidal Blanc juice, fresh from harvest in New York’s Finger Lakes on October 23rd. Between then and present, my wine underwent fermentation, fining, cold stabilization, and at least three rackings. Once the … Continue reading →

Posted in CABERNET CRISES: MY FOURTH WINE, OENOLOGICAL ODYSSEY | Tagged bottle, Champagne, Champagne cages, Fingerlakes, France, hamlet, methode cap classique, methode champenoise, New York, Remueur, riddling, Shakespeare, Sparkling wine, Sugar, Vidal Blanc, wine, yeast | 2 Comments

WORK.WINE.WORK.

Posted on November 21, 2011 by waywardwine

Work. Wine. Work. Wine. Work. Wine. The days blur my routine of tests and checks, morning and evening with my time at work. Selling and making the stuff eats my hours. But soon fermentation will stop. Soon all I will … Continue reading →

Posted in CABERNET CRISES: MY FOURTH WINE, OENOLOGICAL ODYSSEY | Tagged alcohol, Beverages, Fahrenheit, fermentation, Finger Lakes, Food, home winemaking, homemade wine, Must weight, racking, Sugar, Vidal Blanc, wine, yeast | 4 Comments

Chenin Blanc “Triple Zéro” Jacky Blot, Domaine de la Taille aux Loups, Montlouis, Loire NV

Posted on July 18, 2011 by waywardwine

I’ve wrestled with sugar before. No, not in that way. Grow up. I’ve introduced a dry Lambrusco, a dry rosé, a few dessert wines and fought to keep yeasts converting sugar with my own wines. This week, a wine that … Continue reading →