Making Wine Is Healthy?

Labor Day signals the waning of summer. It sends a strong signal to me that I’d better get all my fermentation done. Fermentation does best, especially for the ale, in a warm house. I am really frugal with using heat that costs me so summer ’tis the season. Therefore today there is a batch of old ale, a batch of Yorkshire bitter and three batches of red wine in fermentation.

I think I have the hundred bottles I need for the ales, unless some are uncappable. Better find some spares. Okay for the ales. What about the wine?

There are enough bale-top Italian wine bottles for one six-gallon batch, maybe. There are enough plastic fruit juice bottles (think cranberry juice) for one batch and part of the third one. Time to drink up that healthy fruity juice, at least four half-gallon bottles of it, by next weekend!