Growing grapes and making wine in Bellevue
Posted in enology, equipment, measurement & testing, winemaking, winemaking clubs on Feb 5th, 2008
A man, his contraption, and a different way
I learned of a different way to test for titratable acidity, the other day. At the last meeting of the Puget Sound Amatuer Wine and Beer Makers club, Don Proctor demonstrated this method using an odd looking device. He used ordinary baking soda (sodium bicarbonate) to neutralize the […]
Posted in rhubarb wine, winemaking on Feb 4th, 2008
By 1/30/08, the specific gravity (SG) of my rhubarb wine had dropped to 1.000, and that means fermentation is finished or nearly finished. So, ten days after I pitched the yeast, I racked into a 1-gallon jug, two wine bottles, and an 8-oz (about 240 ml) coke bottle. When you’re working with small volumes like […]
Posted in tasting on Feb 1st, 2008
Which wines are right for Valentine’s Day? The ones you sip with chocolate, of course! I have some ideas about that, but it might be better to consult an expert. There’s none better than wine writer Natalie MacLean, who describes wine as,
liquid sensuality: Its heady bouquet stimulates the appetite and its velvet caress soothes that […]