1x 250ml white grape concentrate,
1litre grape juice,
1litre apple juice,
1/4tsp tanin,
2tsp of Acid (maybe more, I like it sharp!)
Sugar to 1.070
EC1118 yeast
Ferment to 1.020 ish, add cherrys.
Ferment to dry.
Rack off, saving some yeast slurry (sugar feed this and place in fridge)
Clear wine,
restart ferment with some added sugar (pre measured amount depending on what SG it stopped at) and the saved yeast, treating it a bit like a stuck ferment.
Add to sparkly bottles and cap.
Leave a while (2 months to 10 years)
Invert, shake, freeze etc, top up (with some saved wine, maybe even a drop of glycerine for a demi-sec), recap bottle.
Yes, I'm bored..
The Sparkly lychee i made for xmas was very good. Hopefully there will be a couple of bottles for GF'10
Rich
1litre grape juice,
1litre apple juice,
1/4tsp tanin,
2tsp of Acid (maybe more, I like it sharp!)
Sugar to 1.070
EC1118 yeast
Ferment to 1.020 ish, add cherrys.
Ferment to dry.
Rack off, saving some yeast slurry (sugar feed this and place in fridge)
Clear wine,
restart ferment with some added sugar (pre measured amount depending on what SG it stopped at) and the saved yeast, treating it a bit like a stuck ferment.
Add to sparkly bottles and cap.
Leave a while (2 months to 10 years)
Invert, shake, freeze etc, top up (with some saved wine, maybe even a drop of glycerine for a demi-sec), recap bottle.
Yes, I'm bored..
The Sparkly lychee i made for xmas was very good. Hopefully there will be a couple of bottles for GF'10
Rich
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