Almost every Wednesday in May and June, the cellar crew, with help from others at the Winery, will bottle Red, White, & Blue®. This is the time of year that we build our inventory of this very popular wine. The reason is that we have tank space to make Red, White, & Blue®, as well as some of our other fruit wines.
We received Blackberry concentrate on Monday, May 4 and let it thaw overnight. Then, we made juice and sweetened to our target 22–23 brix (percent sugar). At this point, the juice had a big blackberry nose and tasted great. We started the fermentation late last week.
The Cellar Team filtered a batch of Red, White, & Blue® that they will bottle next week.