earthluff

a DIRT & WINE blog


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A little catch up with Noir

It’s been a long time since I’ve shared anything here at EarthLUFF, my young, little, Dirt & Wine blog.  I left my corporate job, we got married, spent two weeks in Thailand, and hosted Thanksgiving. That’s the bigger stuff anyway.

Somewhere in between there, we also kicked off 2 wine kits, a red and a white. I also noticed that I didn’t log the Pinot Grigio we made in April. I didn’t take a lot of pictures of either of these 3 wine kits but decided to update the Wine Log.

We only have about a case of the New Year Noir left, which is about half. We’re getting better at aging wine! Kind of. I decided to open a bottle of the New Year Noir to celebrate and to see how it has changed.

december tasting

Recap: We bottled this World Vineyard Vintners Reserve, Pinot Noir, on 1/2/15, making it a month shy of 12 months aged. It has changed a lot.

I put this Noir at the Light and Fruity side, while my husband puts this on the Light and Earthy side of tastes. I think it still has that steel smell to it with a definite hint of berry. It has a light fruit taste, with some light spice that I can’t put my tongue on, and some mineral but not a lot of tannin.

It’s alright! It’s not my favorite but I also am beginning to think I am not a big Pinot Noir fan. I’m hoping we can age this one another year and just let it keep doing it’s thing.

More to come as I catch up! Cheers.


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Batch #4: Let the fermentation begin!

It’s red wine season, a great time of year. A glass of whatever red is always so pleasant with a crisp chill in the air. It’s a perfect time to start a new batch of Pinor Noir!

I had this kit laying around for a month already, just waiting to kicked off. The kits and instructions make things pretty easy, labeling packets to coordinate with the directions. Here is the box of juice and other potions that make the magic.

vinters pinot noirFirst thing is first, cleaning and sanitation. I ordered Star San this go around, which had great reviews and will last for many batches. For the first step, the primary fermenter (plastic bucket), spoon, wine theif, hydrometer, and test tube were cleaned and sanitized.

sanitizedNext, a half gallon of warm water and bentonite were mixed together. Bentonite is a fining agent and at this stage is used to speed up the fermentation process. Then the wonderful bag of grape juice.

benoite and juiceWe topped off the primary fermenter with distilled water to make it a full 6 gallons. After a lot of stirring, we took a sample to get the gravity reading. The instructions stated I wanted it to be between 1.080 and 1.097.

We got a solid 1.084, despite the horrible picture, but first steps going well. We will test the gravity again and again, to check on the fermentation process. As the yeast eats the sugar, the hydrometer will sink lower.

We moved the fermenter into the wine cellar, ahem, coat closet, and pitched the yeast. Topped it with the air bung and called it a night.

test add yeast let sitIn about 5-7 days, we will check the gravity reading and then rack it to the secondary fermenter.

More to come!