Last night I bottled the last of the Vidal-Orange, which I'm referring to as "part 2". I netted 18 bottles from that, which received K-meta, glycerin, sorbate, and sugar.
Per usual I don't rack containers all the way to the bottle, and the bit of sediment in an extra 4 liter jug was stirred up. After bottling the main part, I poured all remaining wine through coffee filters and bottled "as is", meaning no sulfite, glycerin, sorbate, or sugar. These two bottles are marked separately and will be used first, probably for cooking. Although pouring a tsp of Agave nectar into the glass and filling with wine works quite well!
Last night I went through my "Wine In Detail" blogs, cleaning up a lot of details. The 2023 Metheglin and Chambourcin will be finalized when I bottle those wines in the next few months. However, once they are done I'm not seeing a reason to write more. The In Detail blogs are a fair amount of work, and I try to make them all different in focus, and at this time I can't think of anything that would differentiate a new wine enough to make it worth writing about.
IMO the Vidal in Detail blog has 2 useful points:
1. Contrasting a white wine made from juice and made from fruit (fermented on the skins).
2. Differences between various containers of the same batch. In this case different containers of the Vidal-Orange needing different amounts of sugar to balance the acid.
https://wine.bkfazekas.com/2023-vidal-in-detail/
Per usual I don't rack containers all the way to the bottle, and the bit of sediment in an extra 4 liter jug was stirred up. After bottling the main part, I poured all remaining wine through coffee filters and bottled "as is", meaning no sulfite, glycerin, sorbate, or sugar. These two bottles are marked separately and will be used first, probably for cooking. Although pouring a tsp of Agave nectar into the glass and filling with wine works quite well!
Last night I went through my "Wine In Detail" blogs, cleaning up a lot of details. The 2023 Metheglin and Chambourcin will be finalized when I bottle those wines in the next few months. However, once they are done I'm not seeing a reason to write more. The In Detail blogs are a fair amount of work, and I try to make them all different in focus, and at this time I can't think of anything that would differentiate a new wine enough to make it worth writing about.
IMO the Vidal in Detail blog has 2 useful points:
1. Contrasting a white wine made from juice and made from fruit (fermented on the skins).
2. Differences between various containers of the same batch. In this case different containers of the Vidal-Orange needing different amounts of sugar to balance the acid.
https://wine.bkfazekas.com/2023-vidal-in-detail/