Blah. Blah. Blah. Mini Wine Paks. Blah. Blah. Blah. Check in.
Why is this taking so long? Why are you torturing me by making me wait?
The bubbling in the bags seems to be almost finished, which is good because tomorrow is the day when I’m supposed to add the wine stopper and clearers.
Hopefully the wine clearer fixes the colour of these wines, because currently the merlot is purple and the chardonnay looks like the urine of a sick person.
You know what would make these Mini Wine Pak things better? If they made wine instantly, instead of ten days. Why with all our science and doohickeys can we not make that a reality?
The bags don’t seem to be bubbling as much today as they have previously. The yeast must be running out of things to eat. You can see in the photo that the bags aren’t as puffed-up as they once were.
Hey, how is everyone doing today? You drinking your milk and eating your vitamins?
Whatever. I don’t really care about your lives. Let’s look at how the Mini Wine Paks are doing. I’m much more interested in them.
Nothing much new has happened with the wine, except that it’s definitely gotten lighter in colour.
Oi, let’s check in on the Mini Wine Paks, ya scags.
I don’t know, they’re still fizzing along and stuff. I think that the liquid level is lower do to the yeast converting the grape juice into gas.
Blah.
It’s the third day of my Mini Wine Paks fermenting. Let’s have ourselves a little look-see, shall we? SHALL WE?
The bags seem to be bubbling just as much as yesterday. Everything seems to be progressing splendidly. Well, except for one problem…
The merlot bag sprung a small hole where the pouch attaches to the cap, even though the cap was loosened to allow gas to escape. I used a bit of duct tape to cover the hole. Everything should be fine as long as it’s only gas escaping and no air getting in… I think.
I’m going to end up with a metric crap-tonne of red wine vinegar, aren’t I? Bleh.
It’s day two of the magical Mini Wine Pak experiment! Let’s see what going on with the fermentation pouches.
Well, this looks pretty much the same as yesterday. The chardonnay might be slightly lighter in colour, but I’m not sure. The pouches are bubbling quite a bit and there is a fair amount of foam forming on top of the liquid.
Is it supposed to be this foamy? Is that yeast floating on top of the foam? Is this turning into poison? I DON’T KNOW!