When last I reported on the Plum Wine it had been racked from primary into secondary with the intention of re-racking every two weeks.
Um, yeah, that’s not happening.
Since then the nascent wine has been racked only once, getting it off a thick layer of expended yeasties. That was at the end of August. After that the carboy was stowed in my closet and essentially forgotten until today.
The specific gravity of the wine today is the same as at the end of August: just below 1.00. The brew has cleared up nicely and is the color of a decent rosé. The taste is still very raw for a wine. I’m not entirely sure what to make of it. There’s a good hit of acid and a very dry finish. It doesn’t taste like grape wine but I can’t say that it tastes much like plums, either. I think it’s going to be good if given time. Maybe. I guess. Really I haven’t the foggiest idea what I’m doing here and I’m just being optimistic.
For instance, when I pulled the sample for taking the specific gravity measurement bubbles immediately started forming and burbling their way to the top of the cylinder. Hrm… Yeasts kicked in very quickly there, but why? Maybe I need to aerate the thing? Maybe the yeasties are looking for more sugar? I haven’t the foggiest idea. I admit it: I need someone to hand me a clue here.
Thankfully I’ve recently learned that I don’t have to make-do with the unhelpful homebrew store which is closest to me. I met an avid homebrewer at a BBQ a few weeks back and he recommended a homebrew store located just the other side of the hills. It’s a bit of a drive (maybe half an hour compared to ten minutes to get to my local store) but if the staff there are as enthusiastic and helpful as he says then it’ll be worth the trip.