Ran up to Sonoma to do a quick check on our Cabernet which we transferred to secondary fermentation carboys on Saturday.
Since we had so little, we’ve decided to do some experimentation. Half the Cabernet we put through primary fermentation using the specially formulated UC Davis yeast that most winemakers use. The second, smaller batch we decided to process using only the naturally occurring yeasts on the skins. Now we see why UC Davis makes so much on its yeast strains. They really work.
Our nature boy wine got stuck about ten points above the optimum specific gravity of 1000. So we had to resort to adding some yeast to get that batch restarted. Mission accomplished. Two days later, it’s bubbling away. That’s the fire.
The misfire? The second goal of the trip: to pick the remaining ripe tomatoes, cukes and peppers and get a glamour shot of the produce using a make-shift light tent. This is the latest assignment of my photography class.
Even worse, every photo I took under this contraption included reflections of me, my camera and the whole jury-rigged mess reflected in the wineglass and the bottle.
Finally, I packed up and headed back to San Francisco, leaving all my fresh picked produce sitting out there on the gravel.
Well, the foxes will be grateful. Ever had one of those days where you can’t win for losing?