Wine Phase II

Well, the wine fermented well and did not foam over.  I stopped everything when the Lambrusco reached a S.G. of 0.998 and the Merlot/Cabernet Sauvignon blend reached 0.990.  I added the potassium sorbate and potassium metabisulfate.  Now it is sitting quietly, settling out the fermentation particles.  In January, I'll bottle it and begin the serious aging.

Beer and Wine

OK, since my last post the homebrew club tasted my beer.  Those that chose to comment like it.  What else can I say? 

Now I'm switching to winemaking.  I bought two frozen juice kits from Universal Carbonic, the local homebrew/winemaking supply store.  One Italian juice (Lambrusco) and one California juice (Merlot/Cabernet Sauvignon blend).  They won't be here until the beginning of November, so I'm doing the winemaker thing, collecting bottles by drinking store bought wine.

It's not that I've forgot about homebrewing.  I'm planning to get some bulk supplies to try and make my own recipes.  I'll probably also get a few more kits as part of my learning process. In the meantime, I'm drinking my way through the Full Sail Amber Ale Clone beer that was my first beer.  It's a tough job, but someone has to do it.