Finally, the “Mystery Wine” fermentation has become “unstuck.” Reinoculating it much earlier is probably what I should have done in the first place. At the first sign of sluggishness, opening a one dollar pack of yeast would have been the best thing. But I also wanted to see what would happen with this wine and the yeast I had initially inoculated it with.

I’m curious as to how it will turn out in the end – perhaps like other things in life, that which has challenges can end up being the very best with some tender loving care. Something I have to remind myself – time is often the best way to overcome issues, with just a little bit of a catalyst, and then some patience.

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