Having had my fill of politics, Bob's call that it was wine night was an absolute port in a storm. Degassed the malbec and added clarifier. The spinny attachment thing was pretty cool. Hopefully we didn't do too much harm and got all the bubbles out. The shiraz spritzer is kind gross and I hope to avoid that this time. Also added about 1.5oz of the medium oak chips. Plan is to let that sit for the next 2 weeks and see what happens. Tasted it and it seemed a bit thin like the shiraz was, but pretty good overall. Hopefully the oak will add some body, and some time will add even more.
Since there is no where near enough fermentables going on in my life, we decided to start on the extra fancy australian cabernet. What the heck am I going to do with all this booze? OG for the cab was 1.084 for god's sake. This will be some strong stuff. The juice tasted fantastic, very sweet obviously from the OG. 4 packs of oak powder proved a challenge to dunk and mix but we were up for the task. We had a bubble already after dinner so things are looking good. Looking at the time frame and an extra transfer step, this one won't go to bottles until Januaryish?
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