It actually started the summer of 2012. There was a free class at the library on wine making. I thought it would be fun to learn how wine was made and by understanding the process, give us a great appreciation of the wines we were tasting. Hubby said, “Ok, fine, but we are not going to start making wine.”

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Well you can see how that turned out. He was the one that gotten bitten by the bug. The next thing we knew, we made our first purchase of equipment. Then we chickened out. For nearly three years.

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On June 21, 2015, we threw caution to the wind, and started our first batch of wine. Actually, we carefully followed the directions, but at last we were on our way.

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We selected a Winexpert Vintners Reserve Pinot Noir. Primary fermentation involved, bentonite, juice concentrate, water, and yeast. And then it was time to wait. In 24 hours, we had fermentation and the smell of fresh must filling our “wine cellar”.

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The specific gravity check on July 1, 2015, verified that the primary fermentation had completed. It was time to rack the must over to the secondary fermenter, leaving some of the sediment behind. And then wait some more.

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Our next test was on July 11, 2015. The specific gravity reading indicated that everything was ready to continue the process. Degassing, stabilizing, and clarifying. It was almost magical as we watched the clarifying agents work right before our eyes.

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On July 25, 2015 it was time to check our wine again. For color, aroma, and yes, our first tastes. Since we planned to age some of the wine for more thank six months, another addition of metabisulphite was added and we racked it again for clarity.

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Finally, on August 2, 2015 our wine was ready for bottling. Thirty bottles in all.

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All that was left were the finishing touches. In honor of Brody, our rescue baby who was also the inspiration for our Classy Canine brand, we named our first wine “Brody’s Rescue Red”. Instead of foils, we decided to do wax seals. On August 9, 2015, our wine was finished!

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