Muller-Thurgau Update

Well, 11 days since the last process and it was a time to check the gravity again. It was 0.996 and it was time to put all the fun chemicals in. The metabisulfite, sorbate de potassium, and some crazy shellfish/egg shell liquid stuff all to help the clearing process move along faster.

The most annoying part of this step is just stirring up all the sediment at the bottom and making sure everything gets mixed together evenly. I need to get a drill bit or something because its kind of hard to stir it well with such a small neck on the carboy. We even added more grape concentrate in this step so hopefully it won't taste watered down at all like the red that was made.

Now we wait 2 weeks, and if the wine looks like its clear its time for bottling!