Checking out the demijohns of various wines yesterday, I realised that some were ready to either rack off-that means transferring them to another, clean demijohn, or bottle up…so I spent a couple of hours doing just that, as well as sampling each one…well, it has to be done!Making wine from the abundant harvest of organic blackcurrants is one of my favourite summer tasks.
The wine here is Strawberry and Redcurrant.
After bottling it needs to be laid down for about 3 months minimum.
This improves the taste and helps maturity.
Most of the flower and fruit wines I have made over the years have needed this, with the occasional wine being drinkable straight from the demijohn!
Keeping everything clean is very important in wine making and bottling.
I use a baby equipment sterilising fluid and find this cheap and effective.
A bowlful is enough, making sure that lots of swirling takes place!
I use one pound of sugar to one pound of fruit. each demijohn takes about four pounds of fruit.
I add 1 teaspoon of wine yeast and fill with spring water, which thankfully comes out of the tap here!
It is effective and works well in corking the bottles efficiently and completely.
All in all the process uses absolutely no imported energy, as all the bottles are re-cycled from friends.
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