As Dan posted on his new blog, our homemade Zinfandel is coming along quite nicely. Just racked it into a neutral barrel to get the wine off the yeast sediment that was created. This is one of the natural ways to get around filtering.
I am considering a fining option which would remove a bit of the diacetyl characteristics left by malolactic fermentation. Decisions like this are tricky as you begin to open Pandora's box. But alas, the butterscotch-y flavors are a little too pronounced.
All in all, it's becoming a really great wine. A few more adjustments and then we should be ready to bottle. Exciting.