The penultimate step has arrived in the apple wine making process! The liquid reached its final specific gravity of less than 1.0 so it is safe to bottle. In vintners' terms, the process is called 'racking off' as it is siphoned from the carbide to bottles. 
Dad is holding a nifty device that fills the bottle when pressed to the bottom of the bottle's surface but stops the flow of liquid when lifted up and no pressure is applied to it. That way the tube does not have to be pinched as it is moved from bottle to bottle to avoid spillage.
Plus, it leaves just the right amount head space in thetop of the bottle for continued fermentation after capping.
More and more bottles line up on the counter to be capped. The final step, in two weeks is sampling it with Thanksgiving Dinner. It should be potable by that time and reach peak in four months.
No comments:
Post a Comment