Second Malbec bottled:
Cabernet Sauvignon begun:
I've learned a few things, and got a few good tips at a Northern Brewer mead class. Number one: I think I leave my oak in too long. After 6 weeks it starts to impart a woody flavor. In a bad way, like actually sucking on a piece of wood. So I'm going to rack it out of there before that happens. Also, more racking, more better, so I'll probably try a tertiary, quaternary, whatever-five-is-ary, until it's as clear and well-aged as I want it to be. I think a little exposure to oxygen is a good thing for wine, too. It helps keep fermentation going, and you actually want it to oxidize a little, apparently, especially for reds. And shaking is a good thing for wine. It helps degas and keeps things well mixed, which also supports strong and complete fermentation. In later stages of racking, I will probably also degas with my whip-on-a-drill mixer. Wine is pretty great.