Da big news is the fermentation has started. Feels as if we are adding continuity to millennia of wine making. There is science added to the process nowadays but that is just us taking advantage of the learnings of recent times.
The likely timeline:
- 20 October: press into demijohns.
- Early November: fermentation finishes and we do the first racking off the sediment.
- January–February: second racking. The wine should be clearing by now, helped by a cold winter.
- March–April: a third racking if there’s still sediment dropping.
- April–June: bottle once it’s clear and a gravity reading stays steady.
Then it will be a long wait until the wine is ready in the bottles. Don’t want to rush these things.
Anyway today we are doing the Mindful Mile walk. Three times around the Cathedral being mindful of things. There is a meetup for a cawfee in the cathedral caff at 11:30 before heading to the west front to start deep thinking. I imagine we will avoid much brainwork in the caff so as not to use it all up too quickly. Americano or latte? ummmm.
Also this evening I have a meeting of scout group chairs and treasurers. Not been able to go to any of the others which has engendered a certain degree of regret. Hey…
Hoping to make some more progress on the compost bins. It rained for much of yesterday but I did move some wood pallets into place to see what it might look like. A meeting is planned with THG for after lunch to make sure the positioning and config is right.
In the meantime the wind is getting up and rain is on its way. Unfortunately the weather god’s plan is pour down when THG is out running with the Pink Ladies. Tough nuts one and all but with soft inners and hearts of gold 🙂
…
Compost bins 75% complete. They now look like compost bins. Just the removable front to do. A good afternoon’s work.
The leader didn’t turn up for the Mindful Mile. Same thing happened before the “summer break”. V poor tbh.