The wines from last week are almost finished bubbling and we moved them into Secondary Fermentation. Well, really Michele did. Paula and I talked about polishing the silver but never did.
The activity for today was:
WinExpert Selection Australian Traminer-Reisling (Betsy) - moved to secondary fermentation in a carboy. SG was 0.992 and then added about 300g of the F pack. When I sampled the F pack it was floral, slightly sweet, and plum-like taste. After the addition SG shifted to 0.998. That will add about 0.8% ABV but mainly will cut down on the sweetness. (1.35 x difference between starting and ending SG is a rough guestimate that we use.)
Fontana Merlot (Michele) - moved to secondary fermentation in a carboy. SG was 0.99
Wine Lovers Merlot (Michele) - moved to secondary fermentation in a carboy. SG was 0.99
We started a fourth kit. We can't do any more than 4 at one time until Tom moves another surface into the fermenting room.
WinExpert Vintners Reserve Cabernet Sauvignon (Betsy) A deep ruby, with black currant and cedar on the nose. Mixed right up and hit the right temperature, but almost forgot the oak - that would have been different - a cab with no oak.