It's that time of year! The grapes are in and they long to yield their precious juice to the fermenting tank.
Miss Kitty has put me in charge of making the wine, mostly because I'm fairly fearless when it comes to alcohol induced explosions. Oh, I like the way that sounds!
Currently we've got five gallons of something similar to a Bordeaux in the carboy, having racked it from the fermenting tank over the last weekend. I have to admit that I'm a bit nervous because we added roasted oak chips to the mix and who knows how that'll turn out, with the added tannin and all.
Still, even if it's just this side of poison, I'll drink it once it's ready to be corked, and then uncorked!