Put a superberry rose on, racked my lychee wn1 and my soft fruit red wn3 variant all with the help of my 2 day old son, Spencer. . I think three brewers assistants is enough now!
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Originally posted by lockwood1956 View PostI have fermenter envy!!!
Maybe both, certainly is for me. They look like very nice fermenters too.Simon
"I can certainly see that you know your wine. Most of the guests who stay here wouldn't know the difference between Bordeaux and Claret." - Basil Fawlty
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Originally posted by SiSandrine View PostThey look like very nice fermenters too.Steve
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Originally posted by NorthernWiner View PostIn the off-season I have to store them with signs on top saying "do not put trash in me" just so Mrs. K doesn't use them for their intended purpose.Simon
"I can certainly see that you know your wine. Most of the guests who stay here wouldn't know the difference between Bordeaux and Claret." - Basil Fawlty
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Originally posted by Delmonteman View PostPut a superberry rose on, racked my lychee wn1 and my soft fruit red wn3 variant all with the help of my 2 day old son, Spencer. . I think three brewers assistants is enough now!
I bet Spencer was a great helpInsecure people try to make you feel smaller.
Confident people love to see you walk taller
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Originally posted by SiSandrine View PostI see your point. I really like the idea of wheels on the fermenters though. Just had a little browse for my next 'essential' purchase.
I think it was about a fiver from Wilko'sInsecure people try to make you feel smaller.
Confident people love to see you walk taller
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Originally posted by Delmonteman View PostPut a superberry rose on, racked my lychee wn1 and my soft fruit red wn3 variant all with the help of my 2 day old son, Spencer. . I think three brewers assistants is enough now!
It won't be long before they graduate from 'assistant' to 'taster' - and then you'll need some more fermenting bins.Gluten free, caffeine free, dairy free, fat free – you gotta love this red wine diet!
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Originally posted by Cellar_Rat View PostCongratulations.
It won't be long before they graduate from 'assistant' to 'taster' - and then you'll need some more fermenting bins.Simon
"I can certainly see that you know your wine. Most of the guests who stay here wouldn't know the difference between Bordeaux and Claret." - Basil Fawlty
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Made 2 gallons of sloe wine from last years sloes.
I picked and washed then froze sloes last year
ingredients,makes two gallons.
2kg-ripe sloes.
1lt-strawberry ribena.
2lt-red grape juice.
1.5kg-white sugar.
2tsp-pectic enzyme.
1tsp-ritchies yeast.
1tsp-yeast nutrient.
water.
Method: make a sugar syrup with half of the sugar,then add the frozen sloes to the FV and pour the hot sugar syrup over the sloes cover and leave to cool,when cool add the rest of the ingredients stir then cover,and then stir two times a day for ten days,after one week add the rest of the sugar in a syrup form when cool,after ten days strain and press the pulp and add the fermenting liquid to the DJs top up to the neck with cold tap water,fit the airlocks and fully ferment out.
when fermenting as stopped rack and mature for at least 12 months
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