Miracle Flow

We racked the Pinot Noir this weekend to remove the sediment from the carboys.  When I went to check the wine’s acid level I briefly wondered if history’s lamest miracle had occurred, as the neutral reading I recorded on my pH meter seemed to suggest that the wine had turned to water.  My lack of faith was quickly restored, however, when I realized that I forgot to take the cap off the sensor on the meter.

I then moved the Pinot to the basement and lined up my various carboys to admire my works in progress.  With my winery at full capacity, I now have three different varietals at various stages in the aging process, with a total of 23 gallons, or approximately 10 cases in production.  As I prepared the carboys for this photo-op I found myself wishing for a much more ambitious miracle:  Please let this wine not be terrible.