Racking day! I decided to rack the caramel cider and muscadine wine again today. I had to spend some time cleaning the kitchen, assembling vessels and utensils, making a new batch of sanitizer, etc.
I started with boiling some water in my starter beaker for 10 minutes, in case I needed to top off anything. Covered it and put it in an ice bath. Then I racked the cider. I completely filled a gallon, but the half gallon went down considerably. I didn’t want to top off that much with water, so I sanitized a 22 oz bottle and filled it. I used what was left to fill a tester bottle to see what it does for carbing. Just an experiment…I want the rest to clear quite a bit more and maybe just condition awhile. The SG is 1.020 at this point and, overall, it’s looking good.
For the muscadine wine, the clarity is looking quite good and the color is pretty. I racked to two 1-gallon carboys and about 2/3 filled a half gallon carboy.
I did go ahead and add some water to this one from the beaker that I boiled. I figure this will work out okay when I combine it back with the two gallons for bottling. In the meantime, I can bulk condition the wine without fear of oxidation…or at least the risk is greatly reduced. I think the wine is done fermenting. It’s got an SG reading at 0.990, which is about where it was when I racked it last time, I believe.
The more recent cider, a blend of crab apples, pears, Ginger Crisp apples and Pink Cripps apples just had yeast pitched last night. Airlock activity is continuing to slowly build this afternoon.
I’ve had a little sample glass of the muscadine wine in the refrigerator for the last few days, following the previous racking and I’m sipping on it as I’m writing this.
It’s really quite good…obviously young, but not too sweet. A little tannin on the tongue. It’s not as muscadine-y as I thought it would be. I think it actually has a better “real” wine flavor to it. It’s not heavy. We could probably easily drink a bottle of this next Spring or Summer. We’ll see. I’m planning on hanging on to most of it until maybe around Thanksgiving 2016.