ZABIBU

I have tested the sugars in all the white wines- the Chardonnay/Pinot blend and also the Ngong Blanc. They are all done so I was able to rack them into carboys. We have a number of different size carboys but I had a bit of difficulty finding the bungs to go with them and as always I was just short of wine by a tiny amount and was forced to moving the wine into ever smaller containers to save every drop.

We now have a large carboy of Chardonnay/Pinot which tastes wonderful- a lot of fruit there. This should be great once it runs its ML and also clears. However I will need to reduce the acidity slightly in this if it is to work.

The tiny bit of pressed wine from the Chardonnay/Pinot has filled one small carboy only but this seems to have a slight sulphur smell on the nose. I did shake it about once it was racked but I was not going to put it with anything else. Its only four bottles worth so never mind.

Then the Ngong Blanc…well I am pleasantly surprised by the taste of this. It is very dry and has some good flavours from the 8 hours of cold press and it has also picked up a tint of pink too. This is now in 5 small carboys and six bottles.

The Pinot Noir is sitting nicely and doing its ML as the pH is rising slowly. I hope to get this verified in a weeks time as I will carry a little 100 ml samle over to Long Island, New York where I will be at the start of my month long lecture tour (I will be talking about fossils and not wine however).