As a computer kind of guy, I enjoy the art of hacking. Contrary to how the media has portrayed “hackers,” hackers are in fact good guys. The bad guys are “crackers.” A hacker is someone who experiments, plays around, learns new things, tries to find different ways to do something.

I guess I’m now officially a wine hacker too. I’ve searched around to see if there is anything I can do to save my Baco must that had already fermented with wild yeast before picking it up. I have not been able to find anything. I have no idea if I can do anything with it that will turn it into something enjoyable, but I’m going to try a couple of different things:

One pail, I’m going to simply let nature take its course – IF the wild yeast are robust enough to continue fermenting what is there.

The second pail, I’ve decided to referment. This is the pail of juice that when I arrived home, I immediately added sulphite to in order to weaken or kill off any wild yeast before I realized the stuff had already fermented. So, I added enough sugar to bring the specific gravity up to 1.070, added three teaspoons of yeast nutrient, and then mixed in a package of champagne yeast.

So, we’ll see what happens with wine hacking!

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