How It All Started

Bob Phillips

The title of this blog was inspired by one of my Spanish professor's at Miami University of Ohio, Dr. Robert Phillips, who died in the e...

Thursday, June 28, 2012


After a couple of years of making beers and ales (which we continue to do), we started making wine earlier this year. While thirty bottles of Barolo are aging in our basement, a giant carboy of Chardonnay is coming together in our kitchen. After fermentation, we began a process of finishing, which removes cloudiness from the wine. We did the same thing with our red wine, but the effect was difficult to discern as it progressed.

This week we are noticing that the clarification takes place very gradually and evenly from the top down, once again validating the theory of gravity! With this white wine, the effect is easily visible. It really looks like wine at the top, and the bottom is a sludge of expired yeast almost two inches thick. In between is the layer awaiting clarification.

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