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Woo-hoo! I just bottled my jalapeño wine. I got 5 750-mL bottles, plus a small glass and the small quantity I simply sucked right out of the siphon when I was done.

I probably should have racked the wine once more and added bentonite[0] to clarify it some more, but oh well. There is still a surprising amount of sediment in the liquor, but the stuff tastes pretty good, I think, and I was tired of waiting. I'll break out the first bottle tomorrow night at the book club meeting. (It's actually the 4th bottle, but I messed up the corking on this one so that there are little bits of cork floating around in the neck of the bottle, so this will be the first one uncorked. I will also take a bottle to San Diego for Thanksgiving so that my family can sample my first wine. I will let the other bottles age a little before drinking.

[0] Bentonite is a fine clay-ey substance. Particles suspended in the liquor cling to the bentonite as it precipitates out, thus clarifying the wine.


( 1 comment — Leave a comment )
Oct. 19th, 2003 02:36 am (UTC)
I'm looking forward to trying it.

We should have quite a mix. I have obtained a honey wine (from blackberry honey) and a ginger wine to sample along with your wine.
( 1 comment — Leave a comment )

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