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I can't think of a better way to spend your last day of vacation, other than bottling a fine batch of Chardonnay. (Shhhh... of course a little bit of football is also a good thing!) We used the WE Dry Creek "unwooded</span>" kit to create this fantastic Chardonnay wine. I have to admit that...

Stage 2 :: 10/29/05 :: SG = .999 :: Temp. = 73 deg</span> Rack'd from plastic primary bucket to glass carboy. Not much to do but let it sit for 10 more days... The arrow is pointing to the temp of 73 degrees F.

Batch of Selection Estate Chardonnay (Sonoma Dry Creek ~unwooded) Started this batch around noon and it's already starting to ferment. Cool stuff! Notes: Fruity smell /taste (almost smells like apple juice?) Dark color - I expect that it will lighten up before...

Here's the first bottling from Jack Rabbit... Some comments on the process: <li style="font-weight: bold;">Lot's of fun! Transfer to the primary bucket from carboy just before bottling. We opted to use the spigot and bottle filler vs. auto-filler Remember to use...

I'm still working on my first batch of Cabernet (WE Kit)... The wine has been stabilizing and clearing for about 10 of the 15 days that are recommended. So far, it appears to be very clear at this point in good lighting. I'm going to give it until next weekend 7/23 before bottling...

SG &amp; Temp Logs for Cabernet Kit The temperature is a bit challenging but it appears to be within the range of acceptance. /

<div style="text-align: center;"> A Rookie's Journey</span> </span></span></span> <div style="text-align: left;">It all started over an article in USA Weekend 4/3/2005 "House Wines"... Humm, I wonder who was the featured oenophile?</span></span> </span></span></span></span>...