So because this is the only thing I want to think about whether or not anyone else cares, here's where things are:
The Skeeter Pee lemon wine has been bottled. 18 were labeled but my labels were smudging. Spraying with claybord fixatif helped but I didn't get them sprayed evenly. Opened a bottle last night as no aging is required. The stuff grows on you. I'm working out a recipe for a kiwi-lime-grapefruit version.
The 3+ gallon batch of blackberry melomel has had the fruit removed and is now in a 3 gallon carboy plus a one gallon jug. The jug was short quite a bit and rather than dilute, or use a half gallon and scramble for some other small container, I added every one of my glass craft marbles. They're more like pellets so they settle tighter than round marbles. There must be 2 and a half inches of them in there. The brix measured at about 11 this morning so the alcohol is already over 10%. Taste wasn't bad - kind of sweet-tart with lots of berry flavor. It might end up better than the first batch I have going because I am now thinking sweeter balances the acid of the blackberries better. But we'll see.
The hot chile wine seems to have stalled at about 8.25 brix. I decided to splash rack it to a 1 gallon jug, removing the chiles and the swollen raisins and leaving behind whatever lees did not easily flow out. My high-tech method involved pouring it from the 4 liter to the gallon through a funnel with a mesh strainer sitting in it. The handle of the strainer had to sit on the above-countertop shelves to keep it all from tipping sideways. Very elegant.
Because of the very swollen raisins, I had to top off with over a cup of water. Good thing I didn't use the pound of raisins the jalapeno recipe called for. There would have been no room for wine!
So I realized I ought to give it a taste now. I was expecting gaggy sweet with a little heat. What I got was barely sweet at all and a LOT of heat. I think the heat was cutting the sweetness and it was actually sweeter than it seemed. If it decides to ferment no further, I'm OK with that. It's pretty good!
The Limoncello has been strained, blended and sweetened and it bulk-mellowing in 2 jugs. I probably have about one and a quarter gallons of it. It came in at about 35% alcohol which seems pretty good. My biggest problem is that it tastes very good right now AND there is no worry about too much headspace in the jugs. That makes it awfully easy to take a little taste. And another. I may have to give away the bottles I plan to very soon just to keep me out of it!
The first batch has been bottle conditioning for about 16 days. I knew it wouldn't be ready yet because that part of the room is staying in the low 60's. I warned John but he wanted to try a bottle anyway. I have to agree it's useful to check so we popped it. There was a slight bit of carbonation, but not much. I've been worried about how much priming sugar we used since I had to do a bunch of conversions from UK gallons. It also tastes a bit thin and I wish I had followed my first inclination to make it to 5 gallons instead of 6. Or at least 5.5. We're getting an American kit next time!
Anyway, the rest of the bottles will keep. We'll maybe try another on the weekend.
I think we've opened 3 of the Malbec kit so far. It keeps improving, though it'll never be great. It was dang cheap, though and an excellent learning experience. I think I'll mostly be sticking with midrange or better kits in the future.
My first WinExpert Limited Edition kit is in transit. It should arrive Friday just in time for the weekend (if it isn't delayed by this snow - Yikes!). That's the Lake County CA Trio Blanco. I'm very excited!
I finally claimed my "buy one get one free" voucher that I won in WinExpert's Limited Edition contest. Midwest Supplies said they'd take the voucher so long as I mailed it to them so I sent it with an order. I'm getting the highly touted Viognier. I was going to get the Italian Amarone but I decided to go for the Luna Rossa because it was $20 cheaper and would not need as much aging before it was drinkable. I'll still get the Amarone later, though. If I didn't have such a young "cellar", I would have gotten it now.
I'd like to have all three started bam-bam-bam but I want to do Tim Vandergrift's extended plan for kits meaning that carboys will be tied up for a few months for each one. And how many empty 6 gallon carboys do I have? One! Yup. Pretty poor planning on my part.
I have to order at least one as this will not stand, man, but I think I'll also bottle the Prickly Pear wine and free up that one. It's been bulk aging for 5 months. I just don't have the space to leave it for a year. Yet.
The other meads
Blackberry, Joe's Ancient Orange and the chai tead are all still fermenting but starting to clear. Well, the tead is pretty murky but I'm saving that one for next solstice anyway. I can wait. I am pondering oaking the 3 gallon batch of mesquite/wildflower mead. I have chips. Not the best, I understand but it'll do if I'm cautious. I think I can make an infuser out of the plastic tube from a hydrometer. I can pull it out when it tastes right without racking - being that I just used my last 3 gallon carboy for the blackberry melomel. Geez. More carboy woes.
And I have yet to figure out what I'm going to do with all the full bottles. I'd like a nice rack. I'd even build one if I could figure out where to put it but my best space is full of gardening and home-improvement stuff so where do I put that? Oh, such problems to have!