Australian Cabernet/Shiraz
- Made Bentonite Solution.
- Added grape concentrate.
- Added 2 pkts each of oak chips and toasted oak chips.
- Adjusted SG to 1.085, temp 65°
- Added yeast.
- 11/8 – Temp 68°, SG 1.058.
- 11/9 – Temp 68°, SG 1.027.
- 11/10 – Temp 67°, SG 1.008. Racked to Secondary.
- 11/21 – SG 0.992. Racked to bottling bucket. Cleaned and sanitized carboy. Transferred back to carboy. Added extras…
- 11/22 – Bottled. SG .992 = 12.369% ABV.
- 10/8/2004 – This wine turned out awesome. It took over a year to become drinkable, which was about twice as long as the instructions said. Despite the delayed gratification, I’d surely make this again.
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