What's going on in your winery today..

[jayv]

The carboy on the right appears to be plumbed in to your cistern

That explains the taste!! That's my batch of turbo vimto, so far not living up to expectations. Going to leave it for a while to see if it mellows.

[lockwood1956]

Bottled 2.5 gals Bitter, 1 gal IPA and 1.5 gals barley wine

Started:

T- bag wines 1/2 gallon batches:
Ginger and lime
Cranberry & Echinacea
Orange, lemon Ginger & ginseng
Summer fruits

Experimental dry reds: 1 gal batches

No1
750ml red grape concentrate
250ml Elderberry juice (from Germany)
450g Sugar
minavit ultra nutrient
Lalvin RC-212 yeast
10g heavy toasted French oak

No2
750ml red grape concentrate
750ml Elderberry juice (from Germany)
420g Sugar
minavit ultra nutrient
Lalvin RC-212 yeast
10g heavy toasted French oak

Both sat at SG 1.090, ferment fired up immediately (with yesterdays pre prepared starter)

hoping these will be red dry table comp winners (fingers crossed)

[Cellar_Rat]

Tea bag

[lockwood1956]

Rat Bag

[lockwood1956]

Couldn't work at allotment today (hosing it down) so fixed the lighting in the winery, started to re-organise and paint, grapefest will be upon us soon, and I have been putting it off for too long....

[billybuntus]

Couldn't work at allotment today (hosing it down) so fixed the lighting in the winery, started to re-organise and paint, grapefest will be upon us soon, and I have been putting it off for too long....

Is it damp in there Bob? Just wondering as I know how mouldy concrete buildings can get and that tin roof screams condensation at me.

I currently have a dehumidifier running constantly in the cellar and the water from its is pumped out using a condensate pump when the pump fills up. Keeps it at 50% humidity constantly. Will be changing the dehumidifier when I find another reasonably cheap one as this one only has high and low settings and would ideally like to be able to keep it at around 60% humidity rather tan 50% (a touch dry for the corks I fear).

Started a gallon of elderberry and blackberry (still got 20+ pounds frozen from last summer!) thats the start of my run on freezer goods for the next few ferments.

I was spurred on after bottling a gallon of last years Elderberry and blackberry with ma33 Yeast and a bit of oak. Tastes fab at 6 months good things to come at christmas

[lockwood1956]

There are condensation issues occasionally, but it isn't damp (thankfully)

[goldseal]

Racking a Beer No.1 to a DJ at 6am.

Planning on bottling 5 gals of Grapefest Montepulciano today.

[lockwood1956]

Tidying tidying tidying

[billybuntus]

There are condensation issues occasionally, but it isn't damp (thankfully)

A dehumidifier is you friend and would keep the place nice and dry I would definatley reccomend one and a condesate pump to get rid of the waste water so you don't have to empty it.

[goldseal]

That looks posh Bob - professional, almost

Monte is now bottled, as is a gallon of Beer No.1

Blackberry Port stabilised.

[mark g]

two gallons of 5 alive berry fruit juice started today

[Cellar_Rat]

Making up a wherry - as per the instructions.

[koomber]

Making up a wherry - as per the instructions.

lol

[dpile1]

Not a lot at the moment, waiting for two Beaverdale kits to arrive.