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  • 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
    Attached Files
    Last edited by Two_Sheds; 03-10-2010, 07:06 AM.
    All gardeners know better than other gardeners." -- Chinese Proverb.

  • #2
    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, 03:47 PM.
    All gardeners know better than other gardeners." -- Chinese Proverb.

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    • #3
      SG was 1030 before adding sugar, 1100 afterwards
      All gardeners know better than other gardeners." -- Chinese Proverb.

      Comment


      • #4
        It went into a glass demijohn, and is really fizzing, but not blupping
        All gardeners know better than other gardeners." -- Chinese Proverb.

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        • #5
          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.

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          • #6
            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!?
            http://www.keithsallotment.blogspot.com/

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            • #7
              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

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              • #8
                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
                http://www.keithsallotment.blogspot.com/

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                • #9
                  what sort of airlock have you got?
                  Happy Gardening,
                  Shirley

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                  • #10
                    Winemaking / Homebrew Airlock and Bung 2's Wine Making on eBay (end time 11-Oct-09 09:47:54 BST)
                    looks like one of these (without the lid on)
                    http://www.keithsallotment.blogspot.com/

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                    • #11
                      Yike, you deffo need to half fill with water. Just pop them under the tap (running slowly)

                      I would suggest you have a good check of your wine to make sure there are no bugs in it.
                      Happy Gardening,
                      Shirley

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                      • #12
                        Great
                        Thanks for your help.
                        http://www.keithsallotment.blogspot.com/

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                        • #13
                          No worries. Hope there are no bugs in it and you get a good brew
                          Happy Gardening,
                          Shirley

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                          • #14
                            Well there is water in the airlock now and it makes that satisfying plopping noise occassionally (made me jump the first time!)

                            Can't see any bugs so fingers crossed it is drinkable.
                            http://www.keithsallotment.blogspot.com/

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                            • #15
                              Originally posted by Two_Sheds View Post
                              SG was 1030 before adding sugar, 1100 afterwards
                              I racked it today (lots of sediment). SG was 0940 (so it was fermenting after all). It tasted fizzy and a bit sharp, so I topped it up with 4oz sugar in a pint of water (after that, SG was 1000)
                              All gardeners know better than other gardeners." -- Chinese Proverb.

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