Red Bordailles / Bordeaux Progress, 08-09-08
We are completing some steps that we should have done a few days ago, but the wine started fermenting again. On 08/05/08 we added ‘packet number 3′, potassium metabisulphite, into the wine & mixed. This seemed to stop any kind of air/fermentation that could have been happening. Now there was NO pressure on the fermentation lock. We stirred the wine 4 times a day as instructed . Well, lateef stirred the wine 4 times a day.
Now, on 08/09/08 we moved on to the next step, which we did 2 days later than we should have. We dissolved a little potassium sorbate into water and added to the wine. This supposedly is an anti-microbial agent and prevents re-fermentation. We were thinking of skipping this step, since it is basically a preservative, but since this is our first time, we followed the instructions. Then we added packet number 5, a fining agent. It is supposed to remove proteins, resulting in a clear & stable wine. I have heard fining agents also help to mellow harsh tastes and improve the general flavor. I will note that the blueberry wine calls for none of this extra stuff. All it needed was yeast and a campden tablet at the beginning.
We also took a taste of the wine, hesitantly, because last week when it did, well it basically sucked. The smell has improved, although it still has that underdeveloped fruity aroma to it. However, we were happy to find that it tasted much more like a ‘real’ wine. It is progressing for sure. We are re-looking forward to next week.
Now we leave our wine to sit for 6 days to clear, and the next step is bottling!
