White Tank Mountains

White Tank Mountains
Sunrise on a Stormy Day

Monday, January 12, 2009

Let's Make Wine in 2009

Yes, well, now you know my latest craze.....winemaking. It all started last Summer when the grapes ripened. I just couldn't bear to think of one grape going to waste. What can you do with a huge bucket of grapes? You can make wine.

Who knows what kind they are! The identification tag was lost sixteen days after they were planted 4 years ago just like everything else around this place. It's either filed somewhere and will never be found until I don't need it anymore, or it's buried under the grape vines where it fell. Anyway, to get to the point, I had a heck of a time trying to decide on a recipe from the Internet but, once I did, proceeded with all the enthusiasm that only a completely clueless person can exude with words like must, carboy, fermentation, and hydrometer rattling around in my head.

The first step was to wash and seed all those grapes, which took me the greater part of 2 days, and then, following my recipe closely, place them into a big stainless steel vat, while congratulating myself on finally finding a use for something bought years ago and, until now, had sat unused under the cabinet in the laundry room.

Sterilization being touted as of utmost importance of every piece of equipment you use in winemaking, everything was scrubbed with soap and water and then doused with a mixture of Potassium Metabisulphite and bottled water. Feeling more like a chemist than a winemaker, the grapes were mixed together with Campden tablets and left to sit over night and then the yeast and sugar was added and enough bottled water to fill up the 3 gallon vat.

Lo and behold, the sugar and yeast did it's little trick and the whole shebang started to bubble and sizzle. No words can describe the thrill you feel with your first batch of homemade hooch, especially when it's from your own grapes. I don't even drink wine, and yet I was absolutely elated at the prospect of making it.

Somewhere along the way an hydrometer was bought although I had no clue how to use it, and the more I read about it, the more confused I became so, every once in a while ,I would draw a little wine out and test it and try to figure out what it all meant, to no avail. Please remember, I am a type A sales personality, Chemistry is the only subject that I almost failed in high school and college, and my disability to understand anything related to it is overshadowed only by my unwillingness to give a hoot.

In about seven days the bubbling and sizzling stopped and it was time to press out the juice. No press!!!! No money to spend on a press!!! So, after much rumination, I decided to use the lid from the next smaller vat which fit right down into the larger vat and made a perfect press if you applied a nice clean, sterilized bare foot to the top of it and shifted all your weight on to it. Voila, the resulting wine was strained into a 3 gal. carboy which I purchased from Better Bottles on the Internet, an airlock was applied and filled with sterile water and it was placed on the counter in the laundry room to age.

This is the hardest part, waiting: but a very necessary part, also. During the aging, the wine clears and all the little particles of grapes sink to the bottom and become something called lees which is what you don't want in your wine. After about 2 weeks you see the cloudy mixture you put in the carboy start to clear up and look like something you could actually drink. I didn't have a clue what it should taste like because I'm not a wine connoisseur or even close, so, at this point I'm thinking,"how am I going to know if it's wine or if it's vinegar".

Stay with me, there's a lot more to come. See you tomorrow.

Latte' and Bambi

Latte' and Bambi
Brother & Sister Born On Our Farm

Mario Orozco & Hope

Mario Orozco & Hope
Great Trainer & Great Paint Filly