Home Winemaking

Home Winemaking

The Tortoise and the Hare

The Tortoise and the Hare

When we accidentally came into possession of 100 pounds of Vidal Blanc grapes several weeks ago, I knew making a white wine would be different from making a red. By accidentally, I of course mean that I placed a direct order for them with Dr. Bob. Don’t tell Caitlin. I […]

by × October 16, 2012 × 0 comments

Home Winemaking

Just Us…and 12 Trillion of our Closest Friends

Just Us…and 12 Trillion of our Closest Friends

According to my wine book, a single teaspoon of fermenting grape must can contain 400 million active yeast cells. That means we have about 12 trillion yeast cells in our 40 gallons of must. It’s a party over here, you guys, and everyone’s invited! On Friday evening, we had a lot […]

by × October 14, 2012 × 0 comments

Fermenting

The Birds and the Bees

The Birds and the Bees

Robert – October 11th, 2012 The Orioles are in the postseason! One of the few things that can compete with our love of wine is our love of baseball, and our hometown birds, the Orioles, in particular. Monday night was the 2nd game of the ALDS at Camden Yards, and […]

by × October 11, 2012 × 3 comments

Crushing, Pressing

The 2012 Crush – A Dramatic Mini-Series in Three Parts – Part 3

The 2012 Crush – A Dramatic Mini-Series in Three Parts – Part 3

Caitlin – October 10th, 2012 Let’s begin where we left off: Robert and I, looking at each other, with fear in our eyes. My palms were sweating. My mouth was dry. I can’t speak for Robert, but I have to assume he was experiencing similar physiological symptoms of stress. We were […]

by × October 10, 2012 × 2 comments

Crushing

The 2012 Crush – A Dramatic Mini-Series in Three Parts – Part 2

The 2012 Crush – A Dramatic Mini-Series in Three Parts – Part 2

Caitlin – October 9th, 2012 I must confess something to you. I omitted a key piece of information from Part 1. About two weeks ago, Dr. Bob called Robert to tell him we wouldn’t be getting any Vidal Blanc after all. He produced less fruit than he thought he would. […]

by × October 9, 2012 × 1 comment

Crushing

What’s in a Name? The Role of Bee Guts in Winemaking

What’s in a Name? The Role of Bee Guts in Winemaking

Robert – October 8th, 2012 It’s the name of our red wine and part of the title of this blog. Now I’m going to tell you how we arrived at the name Abeille. As I’ve mentioned, I didn’t know anything about winemaking the year I decided to begin this adventure. […]

by × October 8, 2012 × 2 comments

Crushing, Prep Work

The 2012 Crush – A Dramatic Mini-Series in Three Parts – Part 1

The 2012 Crush – A Dramatic Mini-Series in Three Parts – Part 1

Caitlin – October 7th, 2012 For the events I am preparing to describe make sense to you, I have to take you back two months. Robert and I were eating dinner at Metropolitan Kitchen & Lounge in Annapolis, which is a great restaurant. If you live in the area, you […]

by × October 7, 2012 × 3 comments

Prep Work

The Calm Before the Storm

The Calm Before the Storm

October 6th, 2012 – Robert It’s the evening before crush and there is a lot to do. We’re about to come into 300 pounds of volatile and unpredictable grape juice, much like a teenager with the car keys, and need to make sure we have everything ready. This morning, I […]

by × October 6, 2012 × 0 comments