A day off feels like a good day for wine tasks! I have an acupuncture appointment later (my first– I’m kind of nervous!) but otherwise have no obligations, so after walking Lily this morning, I started on some overdue tasks. I clarified the big carboys of peach and apple wine, plus the gallon of apple that appears to have stopped fermenting, and the apple cider. I also racked all three gallons of Concord, the mead, and the melomel (both of which seem to have returned to their previous funky tastes).
Not sure why those two have gone funny again– they seemed to have lost that sort of strange mustiness last time. Maybe I tasted them differently before. I did just take a swig off the lees this time, which may be an unfair measure.
Everything else tastes nice, though I didn’t sample the ones I just clarified. Of the Concords, the Montrachet is the darkest, and also it has the best flavor, though it’s also the oldest, so the taste might be a function of the aging rather than the yeast. The Bourgovin batch has the strongest Concord taste, but it’s also still fairly young, so some of that might fade. As one might expect, these taste more like regular ol’ wine than the non-grape kinds.
Later: So acupuncture is lovely! I should have started going years ago. A couple of spots ached while the needles were in, and my right hand feels a little like an overworked muscle, but I feel relaxed and mellow, and kind of glad I did the wine stuff earlier. Now I’m chilling out with the dogs, and I think I’ll go make myself a nice cup of tea.