Let me just clarify something... Wine

OK so it has been a couple of weeks ago now that we moved into the third stage with our wine.We have been dealing with a sick little girl and she had priority over anything else. And as predicted it was as the rest of it has been pretty easy to do. The first order of business was to dissolve packages of metabisulphite and sorbate in half a cup of cool water. These two ingredients act as a stabilizer for the wine. After it dissolved I just poured it into the carboy and after putting the bung back in place shook it for two minutes. The purpose of the shaking is to make sure that everything is mixed thoroughly and to drive off the CO2. The instructions want to make sure that everything is mixed hard enough to bring up the yeast sediment that is sitting at the bottom and to agitate the gas out of the wine.

The next item of business was to shake the last packet, a isinglass clarifier and pour it into the carboy. Again we are back to shaking the wine for two minutes to degas the wine again. The idea behind this step is that if it is not properly degassed it will not allow the wine to clarify properly.

The first couple of days the mixture was pretty cloudy, but after a couple of days sitting it started to clear nicely.

Here is what it looks like after sitting for 15 days. Because of our family schedule we won't be able to put it in the bottles for another couple of weeks. But because it needs to age it is not a big deal. So it will just sit in this secondary fermenter for 4 weeks instead of 2.

I can't wait to get it in the bottle, but even once it is in the bottle I still have to wait 2 to 4 months before I can drink it. Oh well good things come to those who wait right?