Regardless of air temperatures falling to 37ºF (3ºC) the must and juice in the qvevri are happily fermenting. My original specific gravity reading on Saturday was 1.110. As of yesterday, the SG was 1.046. Put in terms of potential alcohol, when I started the fermentation there was a 15% alcohol potential. Now that is down […]
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We filled the press with the must. Our enthusiasm over making our first qvevri wine in the United States obscures the other wines that we are making with this years fruit. For the third time we are making wine at Tin Lizzie Wineworks in Clarksville, Maryland. We bottled the 2012 Stagecoach Vineyard Cabernet Sauvignon […] Sometimes plans do not work out. I had planned to purchase Viognier and make a Viognier wine in my qvevri. However, travel from mid-August through mid-October ruled that out. We were not home for stretched long enough to acquire grapes and ferment them in the qvevri. It is always a good idea to have a […] I have been digging a hole for awhile. I had to place the qvevri in it several times to judge how much deeper to dig. Finally it was time to bury the qvevri. I placed the qvevri in the hole and tried to make it level. I slowly added soil, mostly clay-based around the bottom. […] |
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