started two gallons of basmati rice & sultana,wine.
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Exploding bottles of pyment covering the 'cellar' floor in glorious smelling 'wine'! I opened the other bottle which had also been fermenting in the bottle (oops!) and it was really really nice...
One of the simplest recipes I have ever made (with just honey, grape juice and yeast/ nutrient) and I was very impressed. Will get some more on soon....
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Might consider adding sorbate next time round. Better in your glass than on the floor.Originally posted by Delmonteman View PostExploding bottles of pyment covering the 'cellar' floor in glorious smelling 'wine'! I opened the other bottle which had also been fermenting in the bottle (oops!) and it was really really nice...
One of the simplest recipes I have ever made (with just honey, grape juice and yeast/ nutrient) and I was very impressed. Will get some more on soon....
Steve
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Over the past couple of days I have bottled 2 x 30 bottle kits, another 18 bottles of Grapefest Fruit Merlot, removed oak from most of the Grapefest wines and finally started a Winexpert Duoro Tinto kit (which I believe was a 2010 Ltd Edition).Pete the Instructor
It looks like Phil Donahue throwing up into a tuba
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Well Done that man
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Just got a Selection Ltd Edition Calif Petit Shiraz / Zin on the go, courtesy of Mr DuffBeer (thank you sir!); broke the bank on it, but worth a sniff me thinks!
Also got fizzing away yeast starters for 3 Bill Smith experiments from his Award Winning Wines Book. Going to make 1 gallon each of his Burgundy, Chianti, and Claret style reds using some elderberrys from last year and his interesting method of late fruit addition. I think there's some postings on this method in the forum, but if anyone is interested, im happy to start a thread?
OwlA day without wine is a day without sunshine!
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indeed! Checked back on my notes and for some reason i just added sulphite assuming fermentation had finished... I won't make that mistake again soon!

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