The wine was allowed to bulk age for a long time before bottling. It has an interesting taste. Somewhat fruity but it doesn't linger. Remains to be seen what comes of it.

After a year away from using fresh juice I have found a reliable supplier so three wines (and the pyment) are the result. I am using a different temperature control regiment. The initial fermentation is "hot" and subsequent fermentation is "cool" (aka room temperature). I fermented the wine in the bucket it came in. There is sufficient head space in the bucket plus I pulled some juice out for the pyment. As soon as I sprinkled the yeast on top (I don't rehydrate) it started doing its job. I removed the rubber valve from the lid to allow the gas to escape before reattaching the lid. Within a minute or two the wine was foaming out the small hole. I had to reopen the lid to allow the gas to escape more quickly. After 12 hours it has settled enough to firmly attach the lid. The initial hot fermentation went on for a couple of days before it was moved to room temperature (60-65 F). It was racked for a cool secondary fermentation after only 4 days. About 10 days later fermentation was complete so it was racked again and placed in a cold room. This helps clear the wine.

The wine was allowed to bulk age for a long time before bottling. It has an interesting taste. Somewhat fruity but it doesn't linger.

Easy drinking. Doesn't challenge the palate but it is still enjoyable.