Since I had some time today, I decided that it would be good to start the winemaking.
I was out of the sweet Peach Apricot Chardonnay, so I started with that, and then also started a Selection Original Valpolicella that Tom and I picked up on our way back from the beach.
Island Mist Peach Apricot Chardonnay (Betsy) – Chardonnay quietly contributes a subtle dryness and perfectly balanced acidity, with hints of its own citrus and fruit flavors. The combination of luscious Peaches and Apricots are the perfect pair to tantalize your taste buds. (Sweetness: Sweet; Body: Light; Oak: None; Alcohol: 6.5% – 7%)
Selection Original Valpolicella (Betsy) –
We had treated the well during the summer and thought we had run everything clear, but there was still some sediment coming out of the hot water heater. So we made the batches with cold water to avaoid the sediment, and then I added all the add-ins and let them sit in the controlled environment until they got to 72 the next day. I pitched the yeast on 11/9/2016.