[MedPretzel]

After about a week of fermentation.

[Hippie]

Wow that color! It looks yummy, did you taste it? How does it smell?

[MedPretzel]

It smells terrible. Like a can of beets. Yuck!





I haven't tasted it yet.

[Hippie]

Why do you not taste while racking or stirring?

[MedPretzel]

The smell is why. It just smells a little yucky to me right now. I will definitely taste it when it's going to be racked.

[Hippie]

I am a firm believer in the rule of tasting at every racking, testing, bottling, etc. It helpsus to 'know' each individual wine, and keeps us aware of all the changes taking place and maybe even alarm us of potential trouble.

[MedPretzel]

Yes, I agree. But you must have never tasted a cabbage wine while it's fermenting.

[Hippie]

Yea, but I would have never made cabbage wine in the first place. You are the brave one and the great experimenting winemaker for doing all those oddities.

[MedPretzel]

Oh stop, I'm the one who "should know better"...





You're the one to learn winemaking from. I'm the one who tells you, "Trust me, don't do it."

[Hippie]

OK. What does the beet wine taste like so far? Surely you have tasted it by now.