A rather nice and somewhat accidental purchase at an auction last Saturday is a wooden spoon long enough to comfortably reach the bottom of a five-gallon crock while still leaving ample room for the grip. I had no thought about this spoon's being just a little longer than normal until this morning when I plucked it out of the kitchen crock that holds these utensils (this crock being a salt-glaze with a bottom hairline inside -- so a piece to ease the eye, not one to employ as a tool to help fulfill imbibitory ambitions) and used said spoon for the first time in stirring wines.
The spoon stirred up this thought, at least:
That our second two batches of dandelion wine might go on into their secondaries any time now: for when stirred, their fizz dies soon after the stirring ends.
The rhubarb wine, first batch of the year, is the one in the five-gallon crock. It should stay in that primary fermenter a bit longer. The yeast's work is greater, in breaking down the rhubarb fibers.
Stirring wine in a crock is lovely work. You do it in a few moments -- and in those passing seconds have done so fine a job that you can forget about doing the job again for a day.
Once I move these batches of dandelion into secondaries, I will have no call to be stirring that particular wine again, this year. Around here, the flowers have largely given way to the seed heads that are so pleasing to the seed-eating finches.
Strange, as always, how the riotous season of dandelion shock-yellow brilliance ends so soon.