It's now almost one month into the brewing process. The "must" (the name for the mixture) has been racked twice now (rack means to siphon it to a new sterile jug), leaving the lees, or sediment, behind. The color has improved significantly since the first rack and now looks to be nearer to a normal wine. At first, the color was a real milky light purple, and didn't look anything at all like it should. Every so often I pull the cap and have a smell, and although it's pretty raw, it still has a hint of what it might be like when done. Really hard to describe though. I expect to be able to stabilize the wine (stop the possibility of re-fermenting) sometime in early January 2010. Once stabilized, it needs to sit for about 4-6 months before filtering and sampling it! I've had numerous requests to be the first to sample it, and might have to hold a lottery!
