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Should be fine. Don't be too worried about taking it's temperature. So long as it is cooler than your hand then it will be fine. I usually use around 4 litres of boiling water to dissolve the sugar then top up with cold (for 5 gallons) then just bung in the yeast. Haven't tried parsnip wine yet though so haven't read the recipe to see why you had to boil yours.
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Happy Gardening,
Shirley
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Once the parsnips were strained, the sugar was added then the mix had to be simmered for 3/4 hour - it's taken since lunchtime to get to 24 degrees. You can see why hot water bottles are so effective!Originally posted by shirlthegirl43 View PostComment
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Give it a stir now and again to help the heat disperse. Don't worry about sterilising the spoon every time - rinse it with boiling or boiled waterOriginally posted by Hazel at the Hill View PostHappy Gardening,
ShirleyComment
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Once the yeast is added it says to 'cover closely with a thick cloth' which doesn't sound very hygenic - can't I use the lid placed on?
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I usually put a clean teatowel over the bucket then lay the lid on top sort of snapped in 2 or 3 spots. This lets out any build up from the initial vigorous ferment. If you put the lid on tightly it could blow off. I have also sometimes (when fermenting two buckets with only one lid) put a teatowel on and sellotape round it to keep it fitting tightly. It needs to let gas out in the first stages of ferment. Once it eases off you need to put it under airlock to stop nasties getting in but let the bad gasses off.Originally posted by Hazel at the Hill View PostOnce the yeast is added it says to 'cover closely with a thick cloth' which doesn't sound very hygenic - can't I use the lid placed on?Happy Gardening,
ShirleyComment
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I've put the yeast, nutrient and amylase in, given it a stir, covered in a clean tea towel and pushed the lid on (a bit).
The whole caboodle is upstairs with the thermostat set to give a 20 degree even temperature.
All I need to do now is 'stir well from the bottom each day' for the next ten days.
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I usually make the 'preparation' and then don't bother adding the yeast till next day. Saves you faffing about what the temperature is! Laid back winemaker here. Hygiene is your main worry. Everythings else sorts itself out. Time is the most important ingredient - just like in gardening!Whoever plants a garden believes in the future.
www.vegheaven.blogspot.com Updated March 9th - SpringComment
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So I'm on my second evening of stirring the big bucket of wine - it's fizzing nicely, I must say.
When I showed mum the wine 'working' when she was here yesterday - she was not impressed and said that it looked like a bucket of wallpaper paste.
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Yeah but I'm willing to bet she hasn't drunk wallpaper paste.Originally posted by Hazel at the Hill View PostWhen I showed mum the wine 'working' when she was here yesterday - she was not impressed and said that it looked like a bucket of wallpaper paste.
Ooops, what a giveaway
A garden is a lovesome thing, God wot! (Thomas Edward Brown)
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Many more comments along those lines and she won't get the chance to see WHAT my wine tastes like!!Originally posted by scarey55 View PostComment
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Originally posted by Hazel at the Hill View PostAll I need to do now is 'stir well from the bottom each day' for the next ten days.
How do you sterilise that????
Sorry must read it closer from - not with
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HAHAHA!! I thought it was oddly phrased, (surely you stir from the top TO the bottom?) but hadn't thought of it quite like that!Originally posted by nkp1962 View PostHow do you sterilise that????
Sorry must read it closer from - not withComment
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It's the thought of how she's holding the spoon that's making MY eyes water!Whoever plants a garden believes in the future.
www.vegheaven.blogspot.com Updated March 9th - SpringComment
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Any way hows the wine (& the stirring method)??Comment
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