Some of you may recall my unfortunate experiences with the Baco juice that I had ordered – to quickly recap, I had ordered some juice from a vineyard in Niagara, but I was not called in good time regarding when the Baco Noir grapes were harvested, and by the time I picked it up, it had already been fermenting for several days with whatever wild yeast that was around.

Although the vineyard refunded my money and accepted responsibility for not notifying my properly, I thought I’d experiment and see if I could come up with something drinkable anyhow.

After several rackings and cold processing over the past three months, I decided to sample this liquid.

“YUCK!”

It was indeed, undrinkable, and I held out very little hope that it would improve ever. It was simply, quite disgusting.

So down the drain it went. Which did have one benefit as it freed up a couple of small carboys that I needed and now don’t have to buy.

But it was still worth the effort, for you just never know. But clearly the “yuck” factor in this experiment was such that dumping the stuff was the best thing to do.

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