I was worried that no cold weather would be forthcoming.
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Originally posted by SiSandrine View PostHave transferred all my 2012 wines to the uninsulated shed for a spot of cold stabilisation. Hoping for some sub-zero temperatures this week. Am very relieved as I was worried that no cold weather would be forthcoming.
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Just started
ingredients makes 2 gallons
1lt-strawberry ribena.
1lt-5 alive tropical fruits blend.
1lt-ocean spray blueberry juice.
2lt-red grape juice.
2kg-sugar.
1tsp-ritchies wine yeast(per DJ)
1tsp-yeast nutrient(per DJ)
water.
Method: make a sugar syrup with half of the sugar then leave to cool,then divide all the fruit juices &
grape juice into the DJs and add the divided sugar, yeast & nutrient fit the airlocks and ferment for a week
then make a sugar syrup with the rest of the sugar when cool divide and add to the DJs and top up with cold
tap water to the neck of the DJs,fit airlocks and fully ferment out.
Note: when fermenting as fully stopped rack and mature for at least 6 months.
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My Grapefest wines have been sitting indoors, unsulphited, hopefully undergoing ML.
No time and no chromatography paper this year, so everything has been given a generous dose of sulphiite and moved to the garage.Pete the Instructor
It looks like Phil Donahue throwing up into a tuba
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