As you may remember, I also dabble in the world of making wine.
How many times should I rack, you might ask. The simple answer is as many as it takes. The idea is to get all of the solids out of the wine, not to rush the process so you can drink faster. If you’re into fast drinking, wine making is probably not for you. Typically, I’ve never been in a hurry to get my wine into a bottle- with the exception of the little bit of watermelon that I made. I’ve heard that watermelon juice goes bad quickly so I rushed the process a bit. Either because I was rushing, using bad melons, or it’s just a bad idea in the first place, the watermelon wine I made turned out to taste awful, for what that’s worth. Anyway, my current schedule doesn’t allow me to do things when I’d like or plan to do them, so I get it in when I can. That means when I got a couple of hours last weekend, I took the chance to get the growlers of wine out of my wife’s kitchen- it’s a win for both of us.
Portuguese Double Lever Corker
(I borrowed one from my friends over at redsneck). After that, label what you’ve got; find a nice place in the wine cellar (in my case, a set of tall shelves in my garage that no one else can reach) and wait. Depending on your patience level and the type of wine you’re looking at 3-6 months. So I’ll be reporting back on the 2012 versions of my apple, dandelion, and strawberry wines sometime in the spring. Stay tuned.
At the end of the day, here's what I wound up with. Not bad, eh?