Racked from the primary into the secondary this morning. Tested the SG and we're down to .998, which according to my calculations puts us at 12.25% ABV. Tastes good, a lot like grape juice still and pretty acidic. I would compare it to 2 buck chuck from Trader Joes at this point and it's only been two weeks. Looking forward to seeing how the taste progresses with time. I will tell you one thing, there is nothing like getting a buzz on a Saturday morning from alcohol you've made yourself
We've been thinking about what to name our "winery" (and eventually brewery when I start brewing in a couple months). I am from NC and my wife is from WA so we are thinking of a play on that: Two Coasts Winery, East Coast West Coast Winery, or Right Coast Left Coast...something like that. Any thoughts?
Using the siphon to rack into the secondary fermentor:
The bag you see in there contains the grape skins, you also can't see them but there are oak chips in there as well to simulate aging in oak barrels:
It's home for another three weeks until we bottle:
