Vintner's Reserve: Riesling
Started: 8/13/09 Starting Gravity: 1.077
Primary fermentation was vigorous.
Racked to secondary: 8/23/09 Gravity: 0.990
There is an airspace about 3-4 inches from the bottom of the bung. I still hope it ferments to get rid of the O2. I rolled the carboy around just a little
to release some CO2 to offset the O2.
It tasted like biting into a fresh green apple, a little rough, and dry. I know it will smooth out and maybe a little sweeten with some age.
I am happy so far!