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A new take on Yorkshire wine (3 gallons/15 liters)
450 gr red raspberries
1200 gr loganberries (tinned, had pectin in it)
300 gr mandarins
300 gr dried rhubarb (equivalent to 1 kilo fresh)
2 measly sticks of fresh rhubarb
30 Yorkshire Tea teabags
Handful of dried Elderberries (equivalent to about 6 oz)
Handful of Oak Cubes (equivalent to about 10 oz, Bob has bigger hands)
6 tsp (30 ml) acid blend (to Bob's dismay)
6 tsp (30 ml) pectolase
2 tsp (10 ml) energizer
2 tsp (10 ml) nutrient
topped up to 15 liters with boiling water.
Sugar to an SG of 1.075
Lalvin 71B-1122 Yeast made by way of a yeast starter that just took off and running the moment Bob added the sugar.
And we tasted it along the way. The must, at least was fantastically smelling, and the taste was just right with these ingredients. Bob is not an experienced "must taster," but I'm more of the "go with the flow" type, always, however noting what I've added.
The taste backs up your recipe, and you can always tweak to taste! But always write down what you add, no matter how minute, and how you add it. "A pinch there, a handful there" can always (and was later in the day) be quantified.
Fermentation is underway right now, looking and smelling fantabulously. Bob has pics, hope he'll post 'em soon.
M.
450 gr red raspberries
1200 gr loganberries (tinned, had pectin in it)
300 gr mandarins
300 gr dried rhubarb (equivalent to 1 kilo fresh)
2 measly sticks of fresh rhubarb
30 Yorkshire Tea teabags
Handful of dried Elderberries (equivalent to about 6 oz)
Handful of Oak Cubes (equivalent to about 10 oz, Bob has bigger hands)
6 tsp (30 ml) acid blend (to Bob's dismay)
6 tsp (30 ml) pectolase
2 tsp (10 ml) energizer
2 tsp (10 ml) nutrient
topped up to 15 liters with boiling water.
Sugar to an SG of 1.075
Lalvin 71B-1122 Yeast made by way of a yeast starter that just took off and running the moment Bob added the sugar.
And we tasted it along the way. The must, at least was fantastically smelling, and the taste was just right with these ingredients. Bob is not an experienced "must taster," but I'm more of the "go with the flow" type, always, however noting what I've added.
The taste backs up your recipe, and you can always tweak to taste! But always write down what you add, no matter how minute, and how you add it. "A pinch there, a handful there" can always (and was later in the day) be quantified.
Fermentation is underway right now, looking and smelling fantabulously. Bob has pics, hope he'll post 'em soon.
M.
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