After nearly 9 months of fermenting, stabilizing, and clearing, the Apple Cider Wine was bottled today. The wine was extremely dry to the taste, (SG=0.990) thus requiring some back sweetening. At the last racking (about a month ago) I added 6 campden tablets to the wine. Today, I added 3 more because I suspect it will
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The Vintners Reserve Merlot that I’ve had fermenting in the cellar was degassed and stabilized today. The wine reached full dryness last week, but I was unable to get to the degassing until today. As I have found in the past, the easiest way to degas is to remove about a third of the wine |
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