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William Nesto
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9/16/17
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This morning , September 15, Friday, when I opened the lid I smelled alcohol more than honey. My nose also got punched by a some carbon dioxide gas. By taste, the mead was like a German Kabinett, old style with a little residual sugar. There were significant lees that had settled in the bottom of the mason jar. (What are lees? Make sure that you know.) Imagine how the ancients felt when the bubbling stopped the grape juice suddenly tasted like wine! I decided to take action. Taking inspiration from traditional German Kabinett winemaking processes ( Find out how the Germans traditionally made their slightly sweet wines). I tightened the lid. Any Gas that is still there will help protect the mead (how?) . I put the jar in the coolest part of my refrigerator. Why? I am considering making at least one racking. .
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9/15/17
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9/14/17
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It is now Tuesday, Sept 12. My mead has been warm at 85F for about 24 hours. I shake it occasionally. Still no obvious bubbling. When I taught a winemaking class in Tuscany it took several days for the fermentation to kick off. It finally did. Why is it a nail-biting experience for a winemaker? What are the greatest points of vulnerability to the must and wine during the wine making process?
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9/11/17
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