It was time to rack off the cabernet sauvignon kit into a carboy.  I noticed a distinct aroma of bananas, just like we smelled when the cabernet sauvignon grapes were fermenting.  The color is great, this is going to be a pretty decent wine for the money.

Next I set up to start the Alsatian rielsing reserve kit from Winexpert.  This rielsing should be quite a contrast to the “old vines” Canadian Riesling from last year, as this style of Riesling does not have an added “sweetness pack”, but instead should give a very light, dry, crisp Riesling.  As I was pouring the juice out of the bag, though, I noticed a dark brown precipitate at the bottom of the bag.

I debated what to do, and opted to not pour out the last bit of dregs that included this dark substance.  It was maybe about a cup of juice left in the bag, so I figured it would not make a substantial impact if it didn’t go in.  The starting SG was at 1.088, the low end of the recommended SG range, but still in range.