Today the blood orange wine was supposed to be all bottled and corked. It isn’t. I’ve got three or four dozen bottles and corks in tubs of sanitizer in my kitchen. I’ve got the carboy of wine up from the basement and on the kitchen counter. I have my racking cane and siphoning tube all ready to go and I’ve borrowed my friend Rob’s floor standing corker.<\/p>\n
And it’s all going to have to sit there for a while. When I brought the carboy up from the basement, it was jostled enough to cloud up a bit.
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\nIt’s got to get bottled soon. It’s just taking up too much space. My current plan is to siphon it out and send it through a coffee filter before bottling it. It’ll need to clarify a bit in the bottle once it’s done, but that shouldn’t be too bad. And once the blood orange carboy has been washed out, I’ll be able to transfer the apple wine into it along with the pectin enzyme. We’ll see if that clarifies it in a month or two, and if not I’ll add the gelatin solution to take out any remaining haze.<\/p>\n","protected":false},"excerpt":{"rendered":"
Today the blood orange wine was supposed to be all bottled and corked. It isn’t. I’ve got three or four dozen bottles and corks in tubs of sanitizer in my kitchen. I’ve got the carboy of wine up from the … Continue reading