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Yesterday, I bottled 29 bottles of my second batch of Pinot Noir. Because the first batch was so popular at Christmas time, I had to start another batch. This one is better than the first. The wine I bottle yesterday was more full-bodied. One of the mistakes that I had been making before today was topping 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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