Back on the job. Decided to make a Wine No 1 & pro-rate the recipe to a 7 ltire water container.
Of course I didn’t have a bung that fit the water bottle (that would be too easy) so McGivered a grommet from a large tyre valve (new one) to fit the bottle cap. Bored it out enough to take an air-lock
- 2 litres white grape juice
- 1 litre pear nectar
- 980 grams sugar (close enough, bit left in 1 Kg bag)
- ½ teaspoon pectolase
- 1 teaspoon citric acid
- 1 teaspoon yeast nutrient
- Cellar White Yeast
The pear nectar was supposed to be apple juice. I read the juice carton in the shop (minimal English content) and it said “100% apple juice”. For some reason I picked up the carton beside it to put in the basket. The pic on the carton of a pear cut in 1/2 is near identical to an apple cut in half.
Fairly thick/cloudy stuff the nectar, reason for adding the pectolase. Thought it was cloudy apple juice to begin with. Had a taste after it was too late, most of it was added.
This nectar though has 140 grams sugar per litre, so that puts the sugar content 12% above the WN1 recipe.
Pitched yeast and stirred after 15 min. No messing there, after 1 hour the airlock is active.
I left a good deal of airspace, about 1.5 litres I estimate, to top up with water after the initial foaming subsides.
Will post results here after 35-40 days
Of course I didn’t have a bung that fit the water bottle (that would be too easy) so McGivered a grommet from a large tyre valve (new one) to fit the bottle cap. Bored it out enough to take an air-lock
- 2 litres white grape juice
- 1 litre pear nectar
- 980 grams sugar (close enough, bit left in 1 Kg bag)
- ½ teaspoon pectolase
- 1 teaspoon citric acid
- 1 teaspoon yeast nutrient
- Cellar White Yeast
The pear nectar was supposed to be apple juice. I read the juice carton in the shop (minimal English content) and it said “100% apple juice”. For some reason I picked up the carton beside it to put in the basket. The pic on the carton of a pear cut in 1/2 is near identical to an apple cut in half.
Fairly thick/cloudy stuff the nectar, reason for adding the pectolase. Thought it was cloudy apple juice to begin with. Had a taste after it was too late, most of it was added.
This nectar though has 140 grams sugar per litre, so that puts the sugar content 12% above the WN1 recipe.
Pitched yeast and stirred after 15 min. No messing there, after 1 hour the airlock is active.
I left a good deal of airspace, about 1.5 litres I estimate, to top up with water after the initial foaming subsides.
Will post results here after 35-40 days
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