{"id":986,"date":"2012-11-10T12:57:57","date_gmt":"2012-11-10T20:57:57","guid":{"rendered":"http:\/\/www.artedetimo.com\/?p=986"},"modified":"2012-11-10T12:57:57","modified_gmt":"2012-11-10T20:57:57","slug":"first-racking","status":"publish","type":"post","link":"https:\/\/artedetimo.com\/?p=986","title":{"rendered":"First Racking"},"content":{"rendered":"

\t\t\t\t\"\"<\/a><\/p>\n

I took a wild guess, and racked my one gallon of Viozinho this morning. As you can see it isn’t very clear at this point, but the smaller jug was very clear before I messed with it. It’s a little on the brown side, too but I’m not too concerned with that right now. All in all the wine itself looks to be proceded in a predictable way… well not predictable to me, but what I imagine would be to a professional. The process on the other hand, as usual has not been wonderful.<\/p>\n

About a week ago, I was reaching for a book neer the bottle, and as you might guess it fell it the weirdest and most Murphyesque way, bouncing two feet around a chair right on top of the the air locks. One shattered, and the other went flying across the room. The bottles and wine were safe, fortunately. <\/p>\n

After checking two local brew shops, who “for some strange reason” were completely sold out of the cheapest most abundant part of home brewing, I finally found one at a crazy price in a wine makers shop. Not a good sign for Timo’s home brew wine.<\/p>\n

Flash forward to this morning and Murphy was still dictating the direction of things. Starting the siphon on such a small container was much less than smooth. I had practiced with water for about 20 minutes and thought I had it down pat, but alas there were a lot cuss words flying as my precious wine spilled all over the place and my hand came in contact with all the equipment. I even had an extra set of hands, but it didn’t help. I seem to have an aversion to smoothness when it comes to making fermented beverages (Don’t ask about the other night of beer bottling! I must have said, “That’s never happened before” about ten times.) <\/p>\n

Anyway, I did pull off a little for a taste. I was expecting something horrid, akin to the plum wine I made a couple of years ago. That wine had so much acid in it, and so little sugar entering fermentation (I miss calculated the recipe) that the bottle I opened last month didn’t even pass as a good vinegar. This true wine was not vinegar, though. It actually had a pretty good feel considering I’ve never tried Viozinho, nor have any idea what a wine at the first racking is supposed to taste like. It wasn’t even a struggle to swallow.<\/p>\n

I kept the stems with the berries when I crushed it, which isn’t normal for a white wine, but as I have mentioned before, I have no idea what I am doing. Some of that carried through as a sour tannic note. It actually tasted like a young intense Chardonay in a lot of ways. Don’t get me wrong, it wasn’t very good, but if it ages well, it will pass as wine.<\/p>\n

I have been thinking of adding 3 or 4 more vines in the back yard. My first choice was a classic red, like Cabernet, or Syrah. Maybe even a Durif, After tasting the potential of what I already have, though, now am I am considering upping the anti. I may make this whole project even more complicated (the way I like it,) and try my hand at cloning the Viozinho onto a resistant rootstock, so I would have 5 vines all with the same varietal.<\/p>\n

Of course I haven’t found a source of rootstock, and have never grafted vines before. But, I watched a couple of videos on Youtube, so how hard could it be, right?\t\t<\/p>\n","protected":false},"excerpt":{"rendered":"

I took a wild guess, and racked my one gallon of Viozinho this morning. As you can see it isn’t very clear at this point, but the smaller jug was very clear before I messed with it. It’s a little on the brown side, too but I’m not too concerned with that right now. All […]<\/p>\n","protected":false},"author":1,"featured_media":987,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3,4,7],"tags":[19,21],"class_list":["post-986","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-when-i-want-to-share-something-i-am-making-or-creating","category-foodgarden","category-posts-about-turning-a-house-from-the-1880s-into-a-sustainable-place-to-live","tag-food","tag-garden"],"_links":{"self":[{"href":"https:\/\/artedetimo.com\/index.php?rest_route=\/wp\/v2\/posts\/986","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/artedetimo.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/artedetimo.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/artedetimo.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/artedetimo.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=986"}],"version-history":[{"count":0,"href":"https:\/\/artedetimo.com\/index.php?rest_route=\/wp\/v2\/posts\/986\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/artedetimo.com\/index.php?rest_route=\/"}],"wp:attachment":[{"href":"https:\/\/artedetimo.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=986"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/artedetimo.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=986"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/artedetimo.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=986"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}