Tag Archives: winemaking

ELEVATING.ESCAPISM

It is Thanksgiving break. The students have left. Now is my chance to truly cold stabilize my wine. A week of ice bucket chilling and siphoning helped to remove most of the floating solids. Yet the wine never got below … Continue reading

Posted in OENOLOGICAL ODYSSEY, VIGNOLES VENTURING | Tagged , , , , , | 2 Comments

POST.EXPLOSION

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

Posted in OENOLOGICAL ODYSSEY, VIGNOLES VENTURING | Tagged , , , , , , , , | 2 Comments

ARRESTED.FERMENTATION

After two more days, I am ready to stop fermentation. My wine tastes mindblowingly perfect. At 1.020 specific gravity, I have 10% alcohol and 2.5% residual sugar: as mathematically pure and balanced as the Parthenon, the Fibonacci Sequence and espresso. … Continue reading

Posted in OENOLOGICAL ODYSSEY, VIGNOLES VENTURING | Tagged , , , , , , , , , , , , | 6 Comments

BLUEBERRY.BOUND

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

Posted in BLUEBERRY BOUND: CRAFTING MY SECOND WINE (AUGUST 2010) | Tagged , , , , , , , , , , , , , , , , | 1 Comment

CRUSTACEOUS.KINDNESS

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

Posted in BLUEBERRY BOUND: CRAFTING MY SECOND WINE (AUGUST 2010) | Tagged , , , , , , , , , , , , | Leave a comment