The yeast is bubbling away nicely! #plumwineproject
Iván Abrego,
Steven Perez,
Jenny H.,
Anika,
Mark H,
John (bird whisperer),
Jennifer Dittrich,
and
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I added sultana raisins to help with the body and also some strong tea to increase the tannins. I hope I didn't overdo it.
- Ken Morley
If I end up with crappy wine, I figure I can always turn it into brandy. In fact part of me is hoping it fails, because I'd really like to build one of these :) http://homedistiller.org/forum...
- Ken Morley
Some friends have said they're having an open house over Christmas this year but that everyone's got to bring something homemade. This is partly because they've bought a cider press and want to make some. We've just started some strawberry wine to take around. It's the first time we've done this in maybe five years and we've decided to play around with the sugars, mixing dark and light muscovado with some golden sugar. We think it should be approaching a sweet sherry by Christmas.
- Mark H
I can see how a hobbyist can really get into wine making, as there seems to be an infinite number of parameters you can adjust to produce the perfect vintage. :) But the feedback loop can be a little on the long side. Most of my plum wine sources are recommending 6 months - 2 years before consuming! I may need to sample sooner. :)
- Ken Morley
In the past we've always used the "can you see your hand through the other side of the demijohn?" method to tell when the wine was done. But because we're impatient it's not been unheard of for us to have a "glass of cloudy" every now and then too.
- Mark H
That's a good method! I've put on enough for 50 bottles, so if I end up sampling frequently I should still have a few left to age for a year or two. :)
- Ken Morley