Using our new ferementer, one month ago we transferred our first 2014 batch into secondary fermentation. this week it was time to bottle.
|First batch of Kiwi wine from the 2014 harvest|
Tasting the results this week, we realized two things. First, the wine was not going to clarify very quickly and second, the wine was becoming a little too strong. As a result, we decided to bottle it.
In effect, we probably made a couple of mistakes. The most important is our ratio of honey to Kiwi. What we have today really is a medium to dry Kiwi mead, not really a Kiwi wine. The result is very drinkable, but we feel we can do much better, so this will call for another experiment where we alter our ratios somewhat. In fact, unlike our Raspberry melomel, the late harvest Kiwis are so sweet, we may be able to produce a wine with no honey at all.
In any case, it was time to put some of our new equipment to the test. We washed and sanitized some bottles. Although we bought a batch, we've become great recyclers of wine bottles over the past 6 months (thanks to our August farm wedding, we recovered a good inventory).
|A new pump and spray system with a drying rack really helps the sanitization process.|
|With our automatic bottle filler we avoid messes and improve efficiency|
|Corking our bottles with a sturdy floor based system|
|Ready for the cellar to see how it ages|
As we have experimented with this, it turns out that making a hardy vegetable stock with deep flavours is not easy. After a few attempts, we found that the best approach and the real trick is to roast your vegetables prior simmering.
|A new approach to our Tea Room soups: roasted vegetable stocks|
|C. 1910, Pallme Konig vase|