August 20th, 2005

Beer Brewing Monkeys of Borneo

Me granpappy would be proud

I started a small batch peach wine today just to try it out. The process seems much simpler than beermaking, but there's just as much room for tweaking and variation, and I'm guessing that wine will be even more particular to varying temperatures and contamination.

Two days the peaches soak in their own juices and then I pitch a Montrachet yeast strain. Once it's fermented out, 2-3 rackings to clarify, and then to bottle and the cellar. I'll let you know how it comes.