So, I helped drop Kim off at the airport today, with her team of ladies headed for Kenya. She’ll be there for a few weeks, so it’s just the kids and I here. For the next couple days, it’s just my son and I, as the girls are at Camp Wabak (a girl scout camp). Should be…interesting?
But, returning home around 9:30 PM, I went ahead and finished first steps on the blackberry wine. I started with checking the SG (1.086) and then moved on to adding the packet of rehydrated Montrachet yeast. Everything looking good. In the morning, hopefully I’ll find a good bubble on the fermentation bucket’s airlock. Unlike with the peach, this is only a 3 gallon batch, and so is not overfilling the bucket. So closing the lid fully was actually possible!