October Update

 

The rose has been racked.

 

The pinot has been pressed.

 

With the help of friends, always.

 

 

Mm... grape juice.

After some time, the yeast was inoculated.

Then, oak sticks added to establish that barrel aged flavor.

 And now, the wait begins.

Carboy Secondary Fermentation

 

  

This is a super late post, but such is life with a toddler and a baby.  Initially, Dave had wrapped the carboy in ice to cool down the temperature and delay fermentation and allow for aroma development. Luckily, the weather started cooling down in early fall and we were able to monitor the temperature in our garage. The pinot noir is in the big food grade tubs and the rose is in the little carboy.

With good wine, always comes good food. My brother-in-law is a sushi chef and made this sushi spread for us. It's okay to be jealous.