Treat me like I am stupid....

OK, I transferred the wine earlier to two clean and freshly sterilised demijohns, via a freshly sterilised stainless steel funnel with a filter - loads of sludge was left behind in the first demijohns, and the wine is much clearer.

And I think I know why it had stopped bubbling............



























All the yeast got drunk and fell asleep! I had a wee taste, and it is properly alcoholic - rocket fuel!

I am going to leave it to settle overnight, then tomorrow will pop a campden tablet and a bentonite tablet into each before giving it a final racking off and then into bottles.

 

I am now scheming the next batch, and am going to try jam wine, based on a recipe out of the book.

I might also do some ribena wine, but have a question (a silly one too!)

The recipe states:

A 12oz bottle of Ribena Blackcurrant juice will make one gallon of wine.

Is that the diluting juice? Or is that the ready to drink stuff? My brain is saying that it is the diluting juice as I doubt there would be enough fruit or flavour otherwise?

 

Aye, that was what I was thinking @Zigs - the ready to drink stuff would be like dishwater I reckon. I may well do that as a follow up to the jam wine then.

Wine from jam, who'd of thunk it?

@Jack McHammocklashing - not quite coach time yet, but not far away. It will be a strictly no smoking deal though, not because I have an issue with smoke...... I don't fancy the explosion from the wine vapours

 

Awwwww @Zigs - even by your standards, that is corny!

 

Our first effort at wine making was bottled today (we tried on Monday, but the hand corker that we had split along its length on the third cork - utter garbage - so we had to wait until today for a 'proper' corker to arrive), and we got 9 bottles in all.

Attempt number two, based on six and half jars of strawberry jam, is in the fermenting bucket and has yeast added this afternoon.

Now, we have started work on un-bottling attempt number 1 - it is like rocket fuel!