hellfire
I'm settling in nicely
Posts: 224
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Post by hellfire on May 25, 2011 10:55:46 GMT 1
No elder berries yet until september. This is the stuff we made last september which has been racked off since January when the airlocks ceased working.
Will post a couple of tried and very tested recipes asap.
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Post by Ali on May 26, 2011 17:17:52 GMT 1
New question...........
Do different wines bubble differently in the demi-wotsit?
The rhubarb is bubbling away beautifully, but the red concoxion of fruits isn't bubbling much at all, they were both started at the same time. The rhubarb was fresh from the garden. Most of the red concoxion was from the freezer (concoxion may turn out to be vinegar!)
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hellfire
I'm settling in nicely
Posts: 224
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Post by hellfire on May 27, 2011 10:31:36 GMT 1
Yes they do. Last year's elderflower wine didn't hardly move at all, in fact we kept adding small pieces of candy sugar and even some more yeast nutrient to gee it along but nothing bubbled that you could see..........however we racked it and then bottled and its absolutely gorgeous. A lot depends on what basic ingredients you use as to the action and those flower heads hardly did anything although in the beginning when they were soaking with the yeast they did foam quite well.
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Post by Ali on Sept 10, 2011 9:36:48 GMT 1
It's now sept 10th.
The rhubarb has got sludge in the bottom and seems to have stopped 'working'.
Help.........
What do I do now??
It's been 4 months.
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hellfire
I'm settling in nicely
Posts: 224
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Post by hellfire on Sept 12, 2011 11:57:17 GMT 1
Time to rack it off into a new clean sterilised demijohn with a complete bung in the top, not one with a hole, so that no flies can get in. Put in a dark place for about three to four months to continue to work and then you can bottle it. Remember sterilising is the key to sucess and patience. When syphoning off for racking etc, keep the tube well away from the sludge, even if it means losing a bit, its not worth getting that back into the next stage and you can always top wine up with a little sugar syrup or just plain bottled water, does not harm at all.
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Post by Ali on Sept 12, 2011 17:10:09 GMT 1
Brilliant, brilliant, brilliant A job for tomorrow ! Thank you HF
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Post by Ali on Sept 25, 2011 14:21:30 GMT 1
Update.
Whooops I'm tipsy !!
Well fab result so far ! Had to wait til put into another demi-john because I couldnt find the right sized cork for the demi until this week (Thank you PointVert)
The rhubarb is brilliant and the mixed red fruit one pretty good too. If they taste ok now will they get better or can things still go wrong? (Sterilised everything incl the inside of my mouth!)
Both in new demis and took care not to get any 'residue' stuff from the bottom.
Note to self - get a thinner tube to syphon ! Think I've drunk a good glass full on syphoning alone ;D ;D ;D ;D
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philippa
I'm settling in nicely
Posts: 266
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Post by philippa on Sept 25, 2011 18:37:10 GMT 1
We made rhubarb wine once, it was lovely but very strong. We got a bit tipsy when we were bottling it.
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Post by Ali on Sept 26, 2011 16:03:01 GMT 1
Its fun isn't it Philippa. Got some more rhubarb and 1 MT demi-john left so may well be making another batch this week Perhaps we should have a tasting at some point during the summer next year? All thanks go to Donk and Hellfire for the guidence gratefull rec'd
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hellfire
I'm settling in nicely
Posts: 224
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Post by hellfire on Sept 26, 2011 22:53:26 GMT 1
OH always does the syphon tube bit and gets the first taste whenbottling or racking off. I standby with my sample glass though. Leave your wine for at least three months to settle once bottled and the longer you leave it the better for the taste and alcohol content.
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