Our Cabernet is ready for Stage 3! I am super-excited! At the rate we're going, it will have been in bottles for 3 months by Chirstmas, making it "drinkable"...and most certainly "giftable"! Any fearless takers??!
This step is pretty easy, although again, meticulous sterilization practices are (always!) required. All we have to do is add stabilization and sterilization agents...i.e. SULFITES! Sulfites are amazing. They have been added to wine for centuries to help allow for the wine to age, and NOT turn to vinegar!
But first, we taste! WOW- it's so much different than 10 days ago! It isn't effervescent anymore. It tastes like a young, new world cabernet in-the-making! It is definitely clearer, at first glance. (Pic 1: me checkin' it out!). It looks bright and lovely! I thoroughly enjoy "experiencing" our wine between steps II and III. We proceed to add the sulfites (Pic 2: Love the stir motion!) and close-her-up for another week. Can't wait for another taste!
Thanks to all of you who have started sending me ideas for "winery" names. We will have a vote in a few weeks, perhaps. :o) Until then, send me ideas!
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