Wine Progress

Mango wine has been put on hold. Avid readers may remember that I was keeping twenty pounds of mangoes under my desk, waiting for them to soften. But it’s been a hot week, and my six gallon bucket had blueberries fermenting in it. So I, forward thinker that I am, moved the mangoes to the cellar, where they could keep nice and cool. 20150614_171256_HDR

And something ate them!

I don’t know if was a badger, or a rat, or a man living in the walls, but whoever it is is well nourished now. I’ll have to buy some more when they’re softer in the store and I have a fermenter ready for them. And watch my back when I’m in the cellar.

But it’s not all tragedy on the wine front.

I freed up that 6 gallon bucket of blueberry wine and moved it to a carboy. I also learned from my strawberry adventure that even with the pump, regular old siphoning is a lot easier. Although it does look like an IV drip…

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My mead also finally stopped its bubbling, and I moved it to a new carboy. It came up a little short, and I had to top it up with some water, which I hope wasn’t a mistake. That meant I only got to try a tiny bit that was left behind, but I was amazed at how… meady it tasted. Like something I might pay money for and not regret. Which is the goal, I suppose.

I learned my lesson from the sprouting strawberry wine and bought a pair of pantyhose to act as a filter bag for the grapefruit wine I started. I cut off one of the legs, jammed it full of grapefruit segments and zest, and then tied the end off.

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Ooh la la.

The other leg is full of dried elderberries, which I ordered online. Apparently they were grown in Norway! I’ve since found a Pick Your Own farm in Connecticut that has them. Maybe I’ll go there and get a feel for what they look like before I start foraging mysterious roadside berries.

Last but not least, I racked the rhubarb out of that horrible Mr. Beer keg which, to its credit, did not leak out of any new places. I was right in resigning myself to no healthy pink blush. I wasn’t anticipating this color, though, which unkind critics might call “dishwater” but I’m choosing to call “pearl.” I’m really curious to see if it settles over time into something transparent.20150615_172143_HDR

Even after filling the carboy so high, there was a lot left over. And wouldn’t you know, it’s palatable! Very tart and crisp. I could see it being a decent summer wine. Which is too bad, because it probably won’t be done until the fall.

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One thought on “Wine Progress

  1. Pingback: Strawberry and Rhubarb Wines | Liz Baessler

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