Brew Day plus 15
With all fermentation activity finished we take a reading with our hydrometer and it comes out at 0.998 a fairy dry finish and on tasting we are not tasting much more than alcohol with a little bit of plum in it.
We need to bulk age it so will leave it alone for about 4 weeks.
Brew Day plus 35
After a month of bulk aging the taste just isn't quite were we wont it to be, slightly harsh still. Carbonation should lift the taste just enough so its into a keg for a little bit of forced carbing.
Showing posts with label wine. Show all posts
Showing posts with label wine. Show all posts
Tuesday, 28 January 2014
Thursday, 2 January 2014
Cherry Wine part 2
Brew Day plus 4
With a vigorous fermentation under way it's time to remove the fruit, this is where using the grain bag has its advantages.
Using a wooden spoon or something to span the opening of the bucket, tie the bag up so as it hangs out of the wine and the fruit pulp can drain off.
Once this is done rack off the wine into a sanitised fermenter and seal up with an airlock.
With a vigorous fermentation under way it's time to remove the fruit, this is where using the grain bag has its advantages.
Using a wooden spoon or something to span the opening of the bucket, tie the bag up so as it hangs out of the wine and the fruit pulp can drain off.
Once this is done rack off the wine into a sanitised fermenter and seal up with an airlock.
Saturday, 28 December 2013
Cherry Wine part 1
Brew day minus 5
After you have bought your cherries home, you need to de-seed and stem them, and once this is done put them into the freezer for a minimum of 3 days. The freezing breaks down the cell walls allowing more juice to be extracted.
Brew Day minus 2
Remove your cherries from the freezer and place them in to a large sanitised bucket to allow the to thaw. ( We place the fruit into a large grain bag inside the bucket, this makes removing the fruit later a much easier task )
Brew Day
With clean or gloved hands squash the cherries as much as possible, do this in the bucket as they will squirt juice everywhere.
Cover the cherries with boiling water, cover the bucket with a clean tea towel and allow to cool.
After cooling add 1 teaspoon of pectinase to every 5L of must, stir well and put the tea towel back on.
Brew Day plus 1
Add 1 crushed campden tablet per 5L of must and stir well (this will kill off any wild yeasts from the fruit).
Brew Day plus 2
Mix 2kg of white sugar with 4L of hot water till the sugar is dissolved and allow to cool.
Once cooled add the sugar solution to the must.
Add your chosen yeast and stir well, recovering when finished.
Brew Day plus 3
Stir morning and night, pushing the fruit back underneath the liquid.
After you have bought your cherries home, you need to de-seed and stem them, and once this is done put them into the freezer for a minimum of 3 days. The freezing breaks down the cell walls allowing more juice to be extracted.
Brew Day minus 2
Remove your cherries from the freezer and place them in to a large sanitised bucket to allow the to thaw. ( We place the fruit into a large grain bag inside the bucket, this makes removing the fruit later a much easier task )
Brew Day
With clean or gloved hands squash the cherries as much as possible, do this in the bucket as they will squirt juice everywhere.
Cover the cherries with boiling water, cover the bucket with a clean tea towel and allow to cool.
After cooling add 1 teaspoon of pectinase to every 5L of must, stir well and put the tea towel back on.
Brew Day plus 1
Add 1 crushed campden tablet per 5L of must and stir well (this will kill off any wild yeasts from the fruit).
Brew Day plus 2
Mix 2kg of white sugar with 4L of hot water till the sugar is dissolved and allow to cool.
Once cooled add the sugar solution to the must.
Add your chosen yeast and stir well, recovering when finished.
Brew Day plus 3
Stir morning and night, pushing the fruit back underneath the liquid.
Subscribe to:
Posts (Atom)