Spring has sprung and we just bottled our first white for the year. A Sauvignon Blanc from World Vineyard. We’re getting better at keeping something in the fermenter and learning we need to start stock-piling so we can let these babies age at least half a year. This particular batch is going to be hard to stock-pile.
We started the primary fermentation on 2/7, our birthday week. Before pitching the yeast, we had a gravity reading of 1.088. On the 16th, about 10 days later, we had a gravity reading of .996, giving us a light ABV of 12.08%, and went ahead and transferred into the secondary fermentation.
Ten more days later, on the 26th, we had a gravity reading of .99 and followed the instructions to stabilize and clear. This still puts the ABV between 12 and 13%. I probably didn’t de-gas as much as I should have but did what we could with the drill and whip. It was pretty cloudy as we slid it back into the “wine cellar”.
Three weeks later, we bottled, on 3/19 – the day before the official day of spring! Per the instructions, it should have been after two weeks. However, life happens. Anyway, what is exciting is how drinkable this is at bottling.
My attempt at aroma and tasting notes at bottling: There some sort of mineral or steel smell and definitely some fruit. However, for tasting, there is nothing too sweet here but a very light dry with a light floral finish. It is very crisp. Amazing.
This is going to be an exciting one to wait for! We have another white to start this week, the Pinot we did our first time around. It’s going to be a great year for wine making in this house!