That's a shame - as you have probably gathered it makes a very pleasant wine.
Anyway ....
I was working on Saturday, so today is my weekend:
Bottled my first batch of experimental Low Alcohol Wine No.1.
Racked, degassed & stabilised 5 gals of MFK
Bottled 1/2 gal of Fruit Merlot (basically strawberry & raspberry wine with Merlot skins, low-ish alcohol and sweetened a bit). I was going to sweeten the main 5 gal batch but it needs racking and filtering and I have run out of time today.
Checked by DJs of restarted Wine No.1. SGs are all dropping: not quickly, but they are dropping, so fingers crossed that I have saved them.
Racked, degassed and stabilised a gallon of tinned strawberry (late fruit addition, which has made a dramatic difference).
Racked a gallon of elderberry/blackberry/chocolate. The chocolate was a shameless rip-off of one of Rich's wines. I just added a couple of tsp of cocoa powder to the wine post-ferment. Pretty good even at this young stage, but I have also quadrupled the oak (fingers crossed).
Scratching my head over my Rondo - Bob you'll have a PM soon
Brought my Chocolate Raspberry Port kit in from the cold garage to warm up, ready to start tomorrow. You don't add water to it, so the bag of juice must be up to room temperature before you start.
I think that will do today (apart from tidying up the house before SWMBO gets home).
Oh, I must dig out a parsnip recipe because I am starting tomorrow
Anyway ....
I was working on Saturday, so today is my weekend:
Bottled my first batch of experimental Low Alcohol Wine No.1.
Racked, degassed & stabilised 5 gals of MFK
Bottled 1/2 gal of Fruit Merlot (basically strawberry & raspberry wine with Merlot skins, low-ish alcohol and sweetened a bit). I was going to sweeten the main 5 gal batch but it needs racking and filtering and I have run out of time today.
Checked by DJs of restarted Wine No.1. SGs are all dropping: not quickly, but they are dropping, so fingers crossed that I have saved them.
Racked, degassed and stabilised a gallon of tinned strawberry (late fruit addition, which has made a dramatic difference).
Racked a gallon of elderberry/blackberry/chocolate. The chocolate was a shameless rip-off of one of Rich's wines. I just added a couple of tsp of cocoa powder to the wine post-ferment. Pretty good even at this young stage, but I have also quadrupled the oak (fingers crossed).
Scratching my head over my Rondo - Bob you'll have a PM soon
Brought my Chocolate Raspberry Port kit in from the cold garage to warm up, ready to start tomorrow. You don't add water to it, so the bag of juice must be up to room temperature before you start.
I think that will do today (apart from tidying up the house before SWMBO gets home).
Oh, I must dig out a parsnip recipe because I am starting tomorrow
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