So, the French Cab I made in the spring has turned out absolutely fantastic. My wino friends say it is every bit as good as a 50 buck bottle at a nice restaurant.
With that success under my belt… Thought I’d try a white…
So here I am… I started this batch back in hmmm maybe June… I put the juice in the bucket, added the yeast, added elderberry dried blossoms, and measured specific gravity and all that.
Around the first week of September, I transferred the wine from the fermenter to a glass carboy. Tried to not get the gooky yeast paste from the bottom, and tried to not get the floaty flower blossoms. A bit of sludge and a few blossoms made it through the siphon , but no big deal breaker there, not enough to let it settle and do it again. Plan was in about 10 days to check the specific gravity daily and when it stopped changing, to clear the wine. Yeah!
Then… I forgot about it… As in really forgot about it. This morning Morning, the 29th of October… 8 weeks plus later, I went into the bathroom we never use… And saw my vino…. I’m not sure how 8 days tuned into 8 weeks… But it did.
So today is the day we add isinglass to clear the wine. Awhile back I bought this really cool wine whip gadget that you use on an electric drill. Last time I used it… Well I didn’t follow the shopkeepers instruction of go slow…
when using a wine whip….
Go slow longer then you need to, cause once the wine starts spinning… The CO2 will come out in a rush… After the initial offgassing, you can speed it up.
And, I found out that wine shop guys do know what they are talking about… oh boy, will it ever rush out. As a result of my first whipping attempt last January, I am now the proud owner of a designated wine making T-shirt complete with Custom Cabernet modern art splotches all over it.
Not wanting to add to my custom wine art tshirt collection, this time I drilled my whip slow, and slow… And slow… Then faster…faster… Nothing, no rush of gas… Just the wine is staring to look cloudy and muddy. Oh gosh, what did i screw up? I thought this was “clearing the wine”. I check my directions, check the Internet and call my store guy expert. Turns out that I’d left the wine sitting so long that it had off-gassed by itself. And the cloudiness is great and desirable at this point. The isenglass needs those old yeast particles floating around in order to make the tinier floaties bind to the big globs to make even heavier bigger blobby clumps which will soon sink to the bottom. This is how you get the wine really clear. Or, the wine guy suggested that I could buy a mechanical filter and skip the clearing. It only costs… (didn’t hear this part as I was admiring his ability to smoothly cross-sell and musing about having him train my shop employees on that very great and little understood art form.)
So I’ve whipped, isenglassed, and put the carboy back into the never used bathroom to sit for yet another indeterminant amount of time, before I rack it… I wonder if I’ll be able to give bottles away for Christmas?
[Republished with permission from myself, from Wine on the Porch, Oct 29, 2011]