OKAY-dokey!

Like a mad chemist, Vinomaker has been busy reading up on and researching new selections of commercial yeasts that he may want to try on a Vinoland fermentation.  And this is one he came up with - Lalvin's ICV OKAY.  Cool name, if nothing else, but this specific selection of Saccharomyces cerevisiae, promises rapid alcoholic fermentation and low SO2, H2S and acetaldehyde production in wines.  Vinomaker is planning to use this yeast on one batch of Vinoland's Syrah: he loves experimenting with different fermentations.

Okey-dokey then, we'll just have to wait and see how well this particular domesticated organism performs.  Ferment on, little yeasties.

A is for...

...anxiety. It is also for the grade I got in the oenology class I took last semester. My 4.0 GPA is still intact...whoo hoo!!!
I must admit I was getting a little worried as the grades seemed awfully slow in being posted on the college's website. I checked it several times over the Christmas holidays and was becoming ever increasingly discouraged when nought was to be found. But at last, Wednesday morning, I checked before going to work...and there it was in all it's pointy glory...my A. Phew!
This semester I will be only taking one class as I have a heavier work load, my family will be here from Blighty and I will be happily winging my way home in May. But the one class I'll be taking is...English. I just know I am going to flunk it!