Wine #8 – Shiraz Cabernet (Secondary)
1/25/2015 – Wine day Sanitized fermenter, added a half galllon of hot water, sprinkled in and dissolved two packages of bentonite, then added wine juice. Topped up to six gallons. Put grape skins into a sanitized bag, tied it off, added oak chips and stirred them in, then sprinkled yeast on top. That’s it. All up to nature, now. O.G.: 1.088, 21% Brix Also added 2 Tablespoons of yeast nutrient 2/1/2015 – Check Gravity, rack to secondary I.G.: 1.000, 9%…