Wednesday, February 17, 2010

Candy Hearts and Fermentation

So our Valentine's Day event "Be Mine with Wine" went over quite well this year! Thanks to everyone who came to the event, it was great to see some familiar faces as well as some new ones. We also did a "guess the number of candy hearts in a Rose bottle" contest this year and let me tell you it was rather close! Our winning guess was only 6 candy hearts off and the person in second was only 8 off! We even got the traditional "Price is Right" guess of 2, just in case everyone else over bid, well played! Let me be the first to say congratulations to Veronica Buckovich, she has a free tasting and tour for her guess of 483 candy hearts.

In other news, the Nektar is looking great! Stephen did a test on it today and said that the sugar levels are dropping at around a brix a day. So by his estimations the fermentation will be complete in 10 to 14 days. Once the fermentation is finished the wine will be sulfured and put into barrels. The sulfur is added to kill off any remaining yeast so we can keep the same levels of residual sugar in the wine. The goal is to make this wine about 10% residual sugar. I was lucky enough to taste the Nektar and my first impression was that it currently tastes a lot like pineapple juice! It is still quite sweet, but I was surprised at how tart it was. I guess that bit of acidity is a nice balance to the sugar in the wine. The wine currently is opaque since the yeast is still floating around in the wine.

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