I am doing the winemaking by Lake Tahoe. We had a great Thanksgiving with the family. Lasagne and garlic bread. No one complained about dry turkey this year. I made a Libby’s pumpkin roll because I insist on SOMETHING being traditional LOL. I saw a coyote gnawing on the frozen lees the next morning, ick.
Getting the wine off the lees removed the yeasty and eggy smell. I am glad that I jumped on that quickly. Already, the “port” is tasting like a winner. I want to get some age on it, and I may not barrel age it due to time constraints. I am thinking to do an aerated racking to get the final lees off and let that oxygen do its work.