After several months of fermenting, clearing, and fining, the Mixed Berry Punch, made from a store-bought concentrate, is ready to be bottled. The resulting wine is a bit on the sweet side, as it did not fully ferment to dryness. Perfectly fine, because this sort of fruity punch wine should be on the seet side.
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Today I took the opportunity to work on both the Shiraz and the Pinot Noir that have both finished fermenting. The Shiraz, which started a week earlier than the Pinot, was at 0.992 SG and has been for over 2 weeks. The Pinot was at 0.993 SG for about a week now. Using the degassing wand |
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