Chapter 26: 26

Let’s Create Wine (2)

 

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We returned home with baskets full of grapes.

There were three kinds of grapes, so I decided to ask Kate to help me as well as Marcus until I was halfway done.

I tossed all three kinds of grapes into three wooden barrels. By the way, I didn’t wash the grapes.
If you wash the grapes, the water will lower the sugar content and make them taste unpleasant. However, we did wash our hands and clean them.

“First, we need to remove all the stem-like portions…”

We removed the part of the grape that holds them together.

“This is quite attentive work,” Kate grumbled but worked silently.

Then, we crushed the grapes.

“Wow, when will this be over!?” Marcus started to complain too.

The two around me started to complain, but we peacefully finished crushing the grapes, then entered the fermentation work. Kate took a short break. She sat back and watched, looking a bit relieved.

The yeast solution, made from dried grapes, was added to the wooden barrel containing the crushed grapes.

(Since the blackberry harvest season is over, I am now making the yeast solution from other fruits.)

Incidentally, Marcus is now able to do alchemic fermentation through his daily yeast solution creation, so I asked him to help me with the next step of fermentation.

We took turns transmitting our mana to stimulate fermentation.

[Wine??? (Peno Loire)]

Classification: Ingredient, Food
Quality: Low
Details: Crushed grapes. Fermentation has just begun. The yeast is working hard.

[Wine??? (Peno Loire)]

Classification: Ingredient, Food
Quality: Low
Details: Crushed grapes. Fermentation has progressed considerably. Still working hard.

[Wine??? (Peno Loire)]

Classification: Ingredient, Food
Quality: Low
Details: Crushed grapes. Alcohol fermentation is occurring, anthocyanin pigment and tannin from the skin are permeating into the fruit juice.

This was also done to the two other types of grapes.
When we finished, we put the grapes in a large cloth bag, squeezed them hard to separate the skins and seeds, then packed them into three barrels.
The next step was to ferment it once again.

[Wine?? (Peno Loire)]

Classification: Ingredient, Food
Quality: Low
Details: Fermented grape solution. Malic acid is prominent and it’s sour.

[Wine?? (Peno Loire)]

Classification: Ingredient, Food
Quality: Low
Details: Fermented grape solution. Malic acid is converting to lactic acid. Mild taste. However, insufficient.

And now, to perform alchemic fermentation. We transmitted our mana and fermented the wine.

[Wine? (Peno Loire)]

Classification: Ingredient, Food
Quality: Normal—
Details: Fermented grape solution. The aroma of the barrel is slightly clinging to the solution. Flavor is becoming complex due to fermentation.

[Wine (Peno Loire)]

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Classification: Ingredient, Food
Quality: Normal–
Details: Freshly made young wine. Strong sourness. Complexity of the flavor is still insufficient.

The wine was then strained to remove impurities, then bottled. After tightening the cork, I had six bottles of young wine, two bottles of each of the three types.

[Wine (Meroro)]

Classification: Ingredient, Food
Quality: Normal-
Details: Freshly made young wine. Tastes like normal juice. Complexity of the flavor is still insufficient.

[Wine (Netteolo)]

Classification: Ingredient, Food
Quality: Normal–
Details: Freshly made young wine. Strong bitterness. Complexity of the flavor is still insufficient.

The rest is to keep an eye on them while performing further alchemic fermentation on the bottles.
That’s right, from here on, this is where this wine differs from the wine we drink in our country. It’s not common to ferment wine in the bottle, and wine was usually drunk young.

However, the wine I am going to make will become more complex in taste as it ferments in the bottle.

First, starting with Peno Loire.

[Wine (Peno Loire)]

Classification: Ingredient, Food
Quality: Normal–
Details: Freshly made young wine. Strong sourness. Complexity of flavor is still insufficient.

[Wine (Peno Loire)]

Classification: Ingredient, Food
Quality: Normal
Details: Freshly made young wine. Sourness still remains. Complexity of the flavor is gradually emerging.

[Wine (Peno Loire)]

Classification: Ingredient, Food
Quality: Luxury Product
Details: Aged wine, perfect time to drink. In addition to the violet aroma and raspberries’ scent, it possesses a complex fragrance similar to slightly tanned leather. The sourness will subside if uncorked ahead of time and brought in contact with the atmosphere.

Next is Meroro. This one did not need that much fermenting.

[Wine (Meroro)]

Classification: Ingredient, Food
Quality: Normal-
Details: Freshly made young wine. Tastes like normal juice. Complexity of the flavor is still insufficient.

[Wine (Meroro)]

Classification: Ingredient, Food
Quality: High-Class Product
Details: Fruity wine with well-matured flavors of blackcurrants and plums. Universally acceptable, easy to drink.

Then finally, Netteolo.

[Wine (Netteolo)]

Classification: Ingredient, Food
Quality: Normal–
Details: Freshly made young wine. Strong bitterness. Complexity of the flavor is still insufficient.

[Wine (Netteolo)]

Classification: Ingredient, Food
Quality: Normal
Details: Slightly settled down wine. Still bitter. Complexity of the flavor is gradually emerging.

[Wine (Netteolo)]

Classification: Ingredient, Food
Quality: Luxury Product
Details: Aged wine, perfect time to drink. Possesses a deep flavor fit for a king. Conceals a smoothness and strength like velvet, fragrant and refined. The sourness will subside if uncorked ahead of time and brought in contact with the atmosphere.

Now, three different types of wins were completed.

“It’s done!”

At my words, Marcus made a fuss over the bottles, peering into them and appraising them, while Kate looked like she didn’t really understand.

Well now, let’s get Father and Mother to sample them! (A six-year-old wouldn’t know anyway.)

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