Clearing

Wine, that is. This evening is the final stage before bottling: stabilizing and clearing. Everything has been mixed in, the carboy is topped off, and the bung is back on with the airlock. Another 14 days or so, and hopefully the wine will have cleared appropriately and we’ll be able to bottle into 375mL bottles, cork them, and put them away for a bit.

The lager we did previously is aging nicely: we popped open a bottle to look it over, and it’s getting there. Mom drank her half, and the other half went into the shrimp we were boiling. The next batch of beer, to be started next week, will be a honey weizen. We’ll also be doing more wine, as my brother has requested a batch of strawberry wine. What better time for that than spring, when the berries are freshest?

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