It may be winter, but Mother Nature is still needing to adjust her menopausal meds, since she’s apparently looking at an upcoming hot flash this weekend. Both Princess Nagger and I keep hoping for a round of good snow – you know, like what we had in February 2010 where she was able to have fun like a penguin:
We’ve been severely lacking on the snow front since then, just some teasers – like this past Christmas Eve when we got about an inch or two (which melted the next day):
That was followed by a couple of inches of sideways blowing snow the day after Christmas Day:
Naturally that melted during the next few days, and was followed by another couple of inches of fluffy wet snow a few days later on December 29th:
Snow always pretties up winter gray – but the last couple of years Mother Nature has been stingy with her disbursement of snow in our area – we’ve just not gotten enough in quite a while.
Aside from hoping for some decent playable snow for the kids, I have my own selfish reasons for wanting a “good” snow – you know, like six inches or more. I’d actually be very happy with a foot or more. Why? Because I have a batch of 30 bottles of champagne that are patiently waiting for me to finish them.
I still need to do a lees removal process called disgorging (dégorgement in French) where I freeze just the necks of the bottles (that have been ‘riddled’ upside down for a time to let the sediment from the final fermentation (that creates all the delicious sparkling bubbles) settle into the neck.
Then, when I freeze the necks of the bottles, I can open the current crown cap closures to expel the frozen sediment, add a dosage (top it off with a unique mix of wine/brandy/sugar to top it off and sweeten it just a smidge without restarting fermentation again) then cork them with official champagne corks, and wire them up.
See, this is where my mind is – if I had a a foot of snow, I could stick all the bottles in a snow drift upside down so I could easily freeze the necks and disgorge them one right after the other – rather than make an ice slurry with rock salt and ice in the bottom of a bucket where I might be lucky to fit 4 bottles at a time, which would take forever.
And besides, the disgorging process really should be done outside since it could potentially make a big mess with showering champagne, so doing it in the snow would be a win/win. In my mind.
Are you wishing for some good snow this winter like I am?
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