Well, This Was Messier

Gretchen Neuman
VinoVerve Editor

Well, the bubbling of the fermentation tank finally stopped. So, it is time to move the wine to the carboy for secondary fermentation and aging. Previously, we have accomplished this task in about 5 minutes. That was before we stuff floating in the mix. Now I have stuff to fish out.

Ewww. Seedy.And a question to answer. What do I do with this stuff? Toss it right away? or try to press the remaining juice out of it. And of course, how to accomplish that as I still have not invested in a fruit press.

I went with trying to get the extra juice out. I used a familiar technique. A strainer and wooden spoon, like I use when making raspberry sauce, though I vow to now strain it so ruthlessly. I want juice, not pulp. It took a while and it was messy. I wish I had a compost pile for all the skins and seeds left behind but with my luck, it would attract rats which is a no-no here in the city.Much Messier

Next up I have to let it age a bit longer, because the flavor? kinda bitey. But because I have transferred the liquids into a new clean container (called racking) it is legally now wine, bitey wine, but wine, nevertheless. Now I have to figure out how I am going to clarify this stuff. Decisions, decisions…

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2 Responses to Well, This Was Messier

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  2. Jason PHelps says:

    I clarify with bentonite, but for reds I often let is settle out a lot more sediment before I do that. That ensures I don’t strip out stuff I want in the wine.

    As for small batch pressing I have used straining bags and twisted them around and around to create pressure (like a bladder press) until I felt I got all of it out. It isn’t relly less messy, but can get a result a little faster.