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dating - oldbloke's mutterings
February 28th, 2011
11:37 am
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Proper wine producers make one big batch of the stuff each year, so just label with the year.
I'm making something each month, much of which will have a recommended aging period of at least a year. It suddenly occurred to me that when I've built up a bit of a collection, I'm going to forget when some of it reaches a year old if I only label with the year - I have a spreadsheet I'm using as a brewing diary but it will be inconvenient to search. So I want to label with month (or full date) as well. Question is:
Date I mixed it all up and started the ferment
Date of last racking, when ferment stops and aging begins

(7 comments | Leave a comment)

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Date:February 28th, 2011 12:01 pm (UTC)
Date range.
And time :)
Date:February 28th, 2011 12:09 pm (UTC)
Why not use both dates? Unless it's a very small label there should be plenty of space for them.
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Date:February 28th, 2011 12:10 pm (UTC)
I'd go for when you mixed it.

I believe that proper wine makers are dating the harvest, and having one harvest a year feel no need to be more precise, but that's obviously not applicable in your case.
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Date:February 28th, 2011 12:25 pm (UTC)
Another vote for both: date started, date racked.
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Date:February 28th, 2011 01:02 pm (UTC)
I date my home made liqueurs with the date I filtered and bottled them. I'm quite pleased to have reached the stage where there's a little Dec-09 Bramble Whiskey left sitting beside the full Dec-10 bottle.
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Date:February 28th, 2011 03:57 pm (UTC)
Doesn't matter, as long as you're consistent.
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Date:February 28th, 2011 11:06 pm (UTC)
I am minded to agree. It's the first moment you can sensibly neck any, and it's when aging starts, as opposed to changing-from-ingredients-to-wine
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