Getting ready to bottle some apricot wine the missus wanted. Made it from an extract we got from my beer grain distributor. Just glad it didn't go as badly as my experiment with mead. That stuff got NASTY. I thought this batch was just right with the tartness I expect from an apricot, but she wants it sweeter, meaning we probably could have bottled last week. Yeast is still pretty active in this stuff, and probably will stay that way until we get it bottled.
Maybe next weekend, Sunday, perhaps or possibly Monday, we'll bottle up my Leffe Abbey Blonde. Should be about ready by then. A little bit concerned that it took a long time (4 days) for bubbles to start in the air lock, then it was over again within 4. Very slow bubble rate now. I'm averse to opening fermenters, but I did on the 3rd day to check on this one. Saw thin white krausen which told me it was just getting started. Next evening, bubbling at a pretty good clip. I thought I was going to lose that batch. Ain't outta the woods yet. Next sample will tell the tale.
