I’ve punched down the lid on the primary fermenter which contains the batch of ginger wine I’m making. I had a peek inside, and the yeast is quite active, and the stuff has an interesting odour as well.

The Pinot Noir that I racked the other day seems to be going through a vigorous secondary fermentation. It’s been a couple of days since I racked it, and the bubbling activity appears to have increased. The escape valve inside the airlock is popping up and down once every couple of seconds. I like watching it. There is something slightly hypnotic about looking at the bubbles rushing through the wine towards the top.

If I can get enough work done today, I have to try to remember to go and get some bottles for the beer – that should have been done a few days ago. I haven’t tried the beer, but it smells like beer. Roy keeps asking me when it will be ready. I think he’s looking forward to a few cold ones.