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  1. #1
    Two_Sheds's Avatar
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    Default Two_Sheds' Greengage Wine

    some recipes suggest using 250g minced barley, which gives a sherry flavour. It's not needed.

    Greengage Wine (Chardonnay-ish)

    4lb greengages (or other plums) (mine were frozen)
    1 litre white grape juice
    1.5 kilo sugar
    1 tsp citric acid (or juice of 1 lemon)
    1 tsp pectolase
    1 tsp nutrient
    yeast for a white wine
    (original recipe said 1 tsp tannin, but plums are naturally high in tannin so I left it out)

    In a fermenting bin, pour 5 pints boiling water over the fruit & leave overnight, then add everything else the next day. Check SG (should be about 1090).

    Leave to sit for 1-3 days, stirring daily, then strain into a demijohn, adding another half tsp of pectolase

    Ferment as usual. When it stops bubbling, rack into a clean DJ, add one campden tablet and one potassium sorbate tablet (not sure if both are strictly necessary, I just used Campden)

    Leave about a month to clear before racking again.

    Bottle when sparkling clear.

    This is really nice after maturing for a year
    Last edited by Two_Sheds; 03-10-2010 at 07:06 AM.
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  2. #2
    Two_Sheds's Avatar
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    I am desiring a strength of 12% (which is an SG of 1090, or 235g of sugar per litre).
    an SG of 1030 = 78g of sugar per litre.
    Little bit of maths, following my book: 235-78= 157. So I needed to add 157g sugar per litre. I have one gallon. or 4.5 litres

    157g x 4.5 litres = 706 grams of sugar. That isn't enough! I added 1400g.
    Last edited by Two_Sheds; 18-09-2009 at 03:47 PM.
    All gardeners know better than other gardeners." -- Chinese Proverb.

  3. #3
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    SG was 1030 before adding sugar, 1100 afterwards
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  4. #4
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    It went into a glass demijohn, and is really fizzing, but not blupping
    All gardeners know better than other gardeners." -- Chinese Proverb.

  5. #5
    Hazel at the Hill's Avatar
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    Default

    Quote Originally Posted by Two_Sheds View Post
    It went into a glass demijohn, and is really fizzing, but not blupping
    The 'blup' factor depends on how full the airlock is, I think (i.e. if at the 'bubble point' the water level is on a thin or a fat bit of the airlock)

    As long as you have some fizz going on, it's doing it's stuff.

  6. #6
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    Does that mean I am supposed to have filled the airlock with water somehow?
    I bottled my first demi john last night and just stuck the airlockbung in the top, I didn't know I had to do anything else!?

  7. #7
    shirlthegirl43's Avatar
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    Quote Originally Posted by Keith2202 View Post
    Does that mean I am supposed to have filled the airlock with water somehow?
    I bottled my first demi john last night and just stuck the airlockbung in the top, I didn't know I had to do anything else!?
    The airlock should be half filled with water - it stops fruit flies getting in to your wine.
    Happy Gardening,
    Shirley

  8. #8
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    Oh right.

    Next stupid question, how do I fill it with water? Won't the water just run out into the "wine"?

    You can tell I didn't bother with much reading up on this, just dived straight in!

    Thanks
    Keith

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