Racked of the Pinot

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OilnH20,


Why the moonshine in the airlock? Are you planning to cold stabilize your wine? Just curious.
 
I read about using vodka, Everclear, cleaning solution, K-meta, water, etc...and figuredI had a good use for something that has been aging for many years! Although Waldo is right...I'm wasting it! I'm not sure if it would fit in at a tasting, but I have two jars, one from North Carolina and one from Kentucky and there is a taste difference -- in "bite" and in the "finish...." (Just in case you were wondering, or if Waldo sees this!)
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As for cold stabilization -- I've been reading up on it and haven't yet figured out whether it makes a difference in kit wine, but it appears we have several experts who know the answer to that one! With our tempshere in Montana,I could cold stabilize PRETTY EASILY!
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I would venture the Kentucky jar has more "kick ass" to it than the NC version.
 

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