+ Reply to Thread
Results 1 to 8 of 20
- 08-09-2009, 07:13 PM #1
getting cross with CJJ Berry now
so, I did as he said and poured my elderberry juice onto 3lb sugar. The sugar filled a quarter of the demijohn
Then I flicked through earlier chapters (it's all to much to take in in one sitting) and he says you should always add the sugar in stages and dissolve it in water.
Bit late now
in the same recipe he lists "yeast and nutrient" in the ingredients, but nowhere in the recipe does he say when to add the nutrient. I now think he meant to add it with the yeast at the beginning ... so is it too late to add it now? (I'm just starting secondary fermentation)
- 08-09-2009, 08:10 PM #2Gardening Gnomette
- Join Date
- Jul 2006
- Near Skipton
- Blog Entries
I should think it'd be fine to add the nutrient now. I think it's just to keep the yeast going when the alcohol content gets high enough to start inhibiting it.
The Berry book drives me crackers too - the OH is really the brewing expert in our house, so I need instructions that start at the beginning and carry on to the end, not tell you half of it somewhere else (or assume that you know it already).
The one I use most often is much clearer, and it has nice pictures too...
A Step by Step Guide to Making Homemade Wine: Amazon.co.uk: Judith Irwin: Books
ETA: And the wines have all turned out really well so far (a most important point )
Last edited by SarzWix; 08-09-2009 at 08:13 PM.
- 08-09-2009, 08:19 PM #3
- Join Date
- Oct 2006
- Lowestoft, Suffolk
- Blog Entries
Trouble with C Berry is that it's a collection of recipes. He didn't write them all. Basic info: Add the sugar with the fruit and boiling water in the bucket. Stir for a few days. Add the yeast (and nutrient if using). Leave for another few days, stirring daily. By this time the sugar will be dissolved and the yeast should be working. Also the juice will be mostly extracted from the fruit. At this strain the liquid off the solids into a demijohn(s) and fit fermentation lock. Leave to ferment out (till no more bubbles). Rack the wine off into clean demijohn(s) taking care not to disturb the sediment. Leave for another month or so, then bottle.
- 08-09-2009, 08:51 PM #4
There are bits that don't stack up in CJJ - although it did help that I read most of the stuff at the beginning though (until I got to the bit about 'pearson squares' ) which gives you a bit of an overview.
It did NOT help my first batch of wine (parsnip) that he said to add pectolase & not amalaylse (contradicted elsewhere) and I only got through my first couple of batches by posting a very painful (to everyone else) step by step on here, and taking the very kind advise of the grapes as I went.
You can stumble through my new-to-winemaking confusions with regard to my parsnip wine , my celery wine and my peapod wine if you so wish.
I do forgive CJJ though, because he takes you through the theory bit, which suits me - and he wears wicked 1970's open university stylee tank tops in the photos!Hazel at the Hill blog - update - Sunday 06/02/2017 - Making a Start
- 08-09-2009, 09:00 PM #5My Majesty made for him a garden anew in order
to present to him vegetables and all beautiful flowers.- Offerings of Thutmose III to Amon-Ra (1500 BCE)
Diversify & prosper
- 08-09-2009, 09:09 PM #6Cropper
- Join Date
- May 2007
- Beverley, E.Yorks
I tend to bung all the fruit/veg/whatever into a bucket with all the sugar and everything but the yeast nutrient and yeast. I then put the kettle on and pour a full gallon kettle of hot water in an stir until everything is dissolved. Once it's cooled down I add the nutrient and yeast, bung the bucket in the shed for a week and then strain through muslin into a demijohn and go from there
- 08-09-2009, 11:48 PM #7
Care should be taken when considering Boiling!! water, pectin can cause haze's, like wise starch!!, cold processing is a better option and avoids "jammy" flavours, always remember the enzymes, pectolase if it makes good jam and fungal amylase if it thickens when boiled and always a sulphate wash before processing, to kill off any wild yeasts, they can ruin a brew!!.Eat well, live well, drink moderately and be happy (hic!)
- 09-09-2009, 08:08 AM #8
Thanks, I am relieved that it's not just me.
I bought his book for the collection of recipes, but have struggled with every one so far.
I hate things that aren't in order!
Hazel, I will definitely be viewing your older threads (Mr S is out tonight so I can have the pooter to myself)
- By hodge911 in forum Rule the RoostReplies: 13Last Post: 02-01-2010, 11:24 AM
- By Bramble_killer in forum Feeling FruityReplies: 11Last Post: 05-05-2009, 07:37 PM
- By Pootle in forum General chitchatReplies: 7Last Post: 02-06-2008, 09:53 AM
- By raine in forum Season to TasteReplies: 4Last Post: 23-03-2008, 07:43 PM
- By lainey lou in forum Vegging OutReplies: 11Last Post: 14-03-2008, 03:47 PM