For the next 10 days you let it sit and percolate (that’s what it sounds like it’s doing, as the gaseous air escapes through the air lock). Check the air lock periodically to make sure it still has sufficient water
in it to continue to keep air out – you might have to top it off if it evaporates.
You want to stash your carboy in a dark area, away from direct sunlight. Since we have no closets to speak of on the first floor, I improvise…I save the tall boxes that I get wine equipment and whatnot in, and use them to ‘hide’ the carboys in:
Second verse, same as the first…
Now that my 8-gallon bucket has been freed up, I decided to go ahead and sanitize it and start the Wild Blueberry Blush kit I also picked up:
All the ingredients provided again:
In this kit, there are no oak chips, but there is an extra ‘bladder’ of juice:
This will be added almost at the end of the racking process, to enhance the blueberry flavor.
This time the little packet of Bentonite seemed a little different – more ‘coarse’. Princess Nagger though it looked like ‘little rocks’:
you add warm/hot water and stir for 3 minutes:
Time to add the big bladder of grape juice:
Top it off with cool water until you reach the 6-gallon mark, and check the temperature:
The recommended temperature is between 68 and 78 degrees…I got it just under! Time to check the starting SG levels:
The SG on this kit is starting off at 1.080 – so we may be looking at a slightly longer Primary Fermentation time to make sure the levels are prime for perfect wine. Now it’s time to add the yeast…this kit contains a specific ‘champagne’ type yeast:
This yeast had a more pronounced pungent yeast odor compared to last week’s kit. I bet I’ll notice the stronger smell of fermentation every time I walk past it in the dining room this week. Last week’s kit was only noticeable on occasion.
Now to close the lid and let it do it’s thing:
Let the waiting commence! Since the temperatures have been decidedly cooler, there’s a distinct possibility that I won’t be able to do the first racking next Sunday, it’ll probably be more like a week from Wednesday. We’ll see how it progresses.
Meanwhile, I’ll be testing the grapes on the grape vines again this week with my refractometer – they weren’t quite ready last week, but chances are I’ll be starting a batch of fresh grape wine later this week, just in time for next week’s informative post!
A little reminder…
Don’t forget, you have until NOON (EST) today to enter my Blogoversary Giveaway
– I have to say, that Blackberry Merlot turned out even better than I expected. It’s slightly on the sweeter side, but not too
sweet, and not bone dry like a typical Merlot. And the fragrance of blackberries is amazing!
Of course if you’re a ‘dry Mormon’ like the hilarious and awesome Kristina P
., have no fear, I didn’t leave you out of the celebration
– there’s a non-alcoholic gift pack up for grabs, too!