My first wine will be racked to the carboy for clearing tomorrow, but tasted it right before adding the fining agents and it seems to be coming along. Unfortunately, it is a SE Pinot Noir so it will be a good year till it is ready to drink. I will taste it again tomorrow while racking to see if I can taste anything off and then let it sit till bottling in about a month and a half maybe two months. In some ways I want things to go wrong, though I'd prefer them to be with a small batch of scratch wine, I'd like to know what the different ways to tell it has went bad early are. But, so far it seems fine, overly yeasty, but fine.
Steve
Steve
