When our weather turned cold enough that I could make apple jack (see Free Drinks) I used the cold to kill yeast in a few batches of wine that continue to work slowly long after they should have been ready to bottle. As I’ve mentioned before in posts about wine making, we get a fair amount of carbonation in some batches. While Michelle rather likes it, I try to avoid it, purist that I am. Most of a day in single digit temperatures seems to have sealed the deal.
I took one of the batches even further. I started it a year ago, last January, in fact. It has matured nicely, with a good full bodied, dry flavor, but retains a definite carbonation. I’ve been trying to degas it for the last couple of months. I even added campden tablets to it, something I try to avoid. After sitting outside in the cold, the carbonation stayed strong, so I decided to experiment. I stuck it out on the rock in the door yard next to the apple jack to let it freeze.
Jacking batches: wine (l) and hard cider (r): (Photo: Mark A. Zeiger).
Continue reading →
