So it is a pretty certain thing I’m fighting something off now. I’ve got the mucus of questionable color, and it definitely is exuding itself in a drainage-styled fashion. That, and I started out the day with a mild headache1, but man it’s turned into a monster since then2. At least I am now setup with some lemon/ginger/clove tincture for now, and use that to help ease the throat and system altogether through tomorrow.

In better news, I finally got to checking on the fermenting3 wine in the basement. Apparently it halted itself quite nicely around a S.G. of 0.996 or so (I didn’t do the temperature adjustment). Being that it’s essentially cleared at the moment, I almost wonder if I couldn’t bottle it as is without the last additive packet. I’m sure there’s some necessary components that do need to be added (e.g. some metabisulfite perhaps?), but a quick taste test of the wine seemed pretty good as is! A hint sweeter than I was expecting for a grigio, but we’ll see how that tastes after aging a bit. Now, I just need to muster up the energy to add the clarifying solution and give it another week to do its job before racking the wine into bottles.


1Took a single dose of ibuprofen just to help tame it and any nasal inflammation, hopefully. Unfortunately, I didn’t bring any follow up doses and the initial dose wore out mid-afternoon.
2We are talking full double dose (800mg) and it’s barely taming the headache to something more manageable. NOT COOL.
3Or more likely not fermenting; the yeast had nearly completely settled out of the must by the time I got back from my vacation to visit the parents at the beginning of October. It looked pretty apparent the yeast was done doing its job. I was concerned at that point that maybe the wine got a little too dry.

Leave a Reply

Your email address will not be published. Required fields are marked *