The wine is bottled.
The red clocked in at a specific gravity of 0.95. That qualifies as “bone dry,” since there is no sugar left in. It’s tasty, though very simple. I got 24 bottles, and a half carafe to have with dinner.
The white was around 1.012, which qualifies as “medium sweet.” I made an executive decision to bottle it sweet, so I “stilled” it with my magic “still your wine” tablets. This will hopefully prevent fermentation from continuing in the bottles, blowing out the corks and forcing me to clean the ceilings.
My new “floor” corker rocks my world. There is no other way to fly.
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