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Winemaking day

Posted by --- on Thursday 13 November, 2008

I had every intention of making my mead today then getting out in the garden. When I got up it was drizzling, this became heavier and now it is tipping it down. So today has been a wine day. I washed and sterilised all the demijohns and a bucket for continually dropping equipment in. I started by making the mead which is now in a demijohn outside cooling down.

I’ve transferred the marrow into two demijohns. I read in Mr Berry’s book that if you need to top it up, you use a syrup of the same strength as that added to the original must so I’ve added a pint with 6oz (170g) of sugar added to each demijohn.

The peach was transferred to a demijohn which just leaves the prune and the rosehip (yuk!). I have taken reading from all the wine I’ve got going and put the results in a table:

Wine

Temp

S.G.

Notes

marrow wine 1

17

1.69

Decanted from bucket to demijohn. topped up with 1 pt syrup ( 6oz sugar dissolved in 1 pt warm water).

marrow wine 2

18

1.62

topped up with 1 pt syrup ( 6oz sugar dissolved in 1 pt warm water)

peach wine

19

1.89

Decanted from bucket to demijohn. Fermenting quickly

youngs wine

20

1.28

fermenting quickly still

mead

nettle

18

1.78

appears to have stopped

Elderflower

Rice & Raisin 1

Rice & Raisin 2

Rice & Raisin 3

Royal Elderberry

1.66 started in 2006, stopped over 12 months ago, left in shed. will  put in warm spot or add restart yeast.

It’s quite fun doing this but remember to sterilise everything in between taking readings or you might transfer bacteria around and spoil all of your wines.

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