Well started mine earlier this week, 2 gallons of Lychee, 1 with Cellar Rat white yeast, 1 with K1v1116. Also a 5 gallon #1 with CRW to have a late addtion of gooseberries.
Started with a starter so I'd have a good amount of yeast to pitch into the 5 gallon and 1 gallon. This took off with visible signs of ferement quite quick.
Wine was made into 2 separate 2 gallon buckets.
2 litres of WGJ
1 litre of Lychee Juice
1.5 tins of Lychee's
Sugar to 1.080
1/8tsp White Tannin
1/2 tsp Bentonite
A few drops of Pectolase
The Lalvin yeast was re hydrated as per packet instructions. The CRW yeast was swirled and a good amount pitched.
It's taken a day or so for the Lalvin to be taking off, But the CRW is foaming a treat, up to the top of the bucket. I think this is down to the Rubicon juice, as the 5 gallon #1 isn't showing any signs of excess foaming.
Started with a starter so I'd have a good amount of yeast to pitch into the 5 gallon and 1 gallon. This took off with visible signs of ferement quite quick.
Wine was made into 2 separate 2 gallon buckets.
2 litres of WGJ
1 litre of Lychee Juice
1.5 tins of Lychee's
Sugar to 1.080
1/8tsp White Tannin
1/2 tsp Bentonite
A few drops of Pectolase
The Lalvin yeast was re hydrated as per packet instructions. The CRW yeast was swirled and a good amount pitched.
It's taken a day or so for the Lalvin to be taking off, But the CRW is foaming a treat, up to the top of the bucket. I think this is down to the Rubicon juice, as the 5 gallon #1 isn't showing any signs of excess foaming.
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