Well, today is finally the day, kiddies. The Mini Wine Paks have fermented long enough and it’s time to add the wine stopper and clearer.
Technically, though, they’re already alcoholic and I could drink them now, as long as I didn’t mind drinking bits of dead yeast and grape skins. Yech.
So, here’s how the bags looked before I added anything. There are of course subtle differences from previous days, but since I haven’t bother to have a controlled lighting situation throughout this process, you probably can’t actually see the difference.
I added the wine stopper and shook the bags vigorously. This killed the yeast and stopped the reaction and the bubbling in the bags. If the yeast isn’t killed completely, my bags could undergo a secondary fermentation and my wines will be fizzy.
I added the two clearers to the wines. This cause the particles in the bags to start falling to the bottom.
Within minutes, there was a large amount of sediment forming on the bottom of the bags. Since the nozzles on the bags are also near the bottom, I’m wondering how I can drain the bags without any of this sediment coming with the wine?