Happy New Year
January 1st, 2006 | 
Author: I enjoyed a wonderful New Year’s Eve, sharing it with some of the most special people in my life, including my almost 14 year old son Colin, my 3 1/2 year old son David, and my business partner, Wendy. Why bother to try to make something special happen, when the company is already special regardless of what you’re doing? We all could have gone out and done something, while shivering our butts off in the cold weather, but instead, we simply stayed home, watched the Toronto Maple Leafs massacre New Jersey as David, in his cute 3 1/2 year old voice practiced his “Go Leafs Go” over and over.
My computer clock, being wrong, I helped everyone bring in the New Year about ten minutes early. Ten minutes early meant sipping on Chateau-Neuf wine before we had planned, but enjoying it anyhow. When we realized my clock was off, we just figured that our previous countdown was a good rehearsal for the real thing, but I don’t think any of us actually felt any different when we did cross into 2006 for real, ten minutes later.
After some hugs and kisses, and clinking of glasses, we were all wide awake, and David decided he wanted to keep on playing with his brother David, and I decided I wanted to tend to my home winery. I racked some wines, and started a new one – Borolo from an “Advintage” kit that I’ve started to review here, as well, started a review on a Festa Juice Merlot “sort of kit.”
In the meantime, I’m enjoying some wine I bottled a month ago.. realizing it is now almost 6 AM, and I should get some sleep.
I hope you had a New Year that you’ll remember for along time to come, and perhaps discovered some good wine as well. There was no Champagne here… I personally think all Champagne is way over rated as far as personal enjoyment goes.
But whatever.. hope your celebrations were awesome and memorable as mine will be!
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-Regarding Festa juices, the yeast they innoculate their juices with is the ec 1118 by lallvin, the most frequent yeast provided in kits for home winemakers. This champagne yeast is the most popular by kit manufacturers because it is the most foolproof to put in the hands of customers. It works at the widest range of temperatures, still keeps working at 40 F. It is also very alcohol tolerant so does not slow down much if your alcohol level rises into the teens. Less chance of stuck fermentation, then less chance of customer complaints.
-Regarding skins, they do ship skins if requested for several juices, including merlot and cab s. These skins come in a frozen styrofoam cup like cole slaw. A nice touch but pricey. They cost about $25 extra.
-Bob
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