Post date: May 05, 2015 12:24:58 PM
Given the rollicking success of the last two wines I've made this way, I decided to go big and do a Cabernet Sauvignon using Mosti Chile Fresco juice from Beer & Wine Hobby.
Ordered on 4/14/15, and as before, forgot to give my cell number, so yesterday (5/4/15) got the email saying "your juice is here and its started to ferment, you really ought to come get it". Went and fetched it and had another fun trip home from Woburn occasionally wiping the juice off the top that had been forced out by the ongoing fermentation.
5/4/15 4PM
Got it home and since it was really getting into full swing, I transferred it immediately into a sanitized primary, splashing liberally in the process to aerate. Put an airlock on it and put it in the basement, where it has been happily bubbling away.
6/7/15 12 noon
I've done basically nothing to this since putting it in the basement a month ago (I stirred it and aerated it twice on day 2 and 3, but that's it). Racked into a 6g better bottle today. 0.996 at 68 degrees. Assuming this started at around 1.100, that would put it at XX% alcohol. Primary fermentation is clearly done, flavor is nice (sour and fizzy, but that's expected). Added malolactic nutrients during racking, hoping to get some of the fizzing over with. Didn't fizz much. Going to have to be very careful adding the ML bacteria.
9/12/15 10AM
Racked, stabilized with 5 campden tablets, and degassed. Topped off with 6oz. Carmenere to fill headspace. Tastes very nice, if a little sour. That will age out I think.
10/18/15 11AM
Bottled into 29 750s and 2 375s. Tastes really good.
2/27/16
Catching up on my note taking. We've been bringing out this wine for company and giving it as gifts since about December. I'm really quite pleased with it. Doesn't have that homemade taste :-)