So as previously mentioned, I have now become slightly addicted to winemaking. After the rhubarb wine was left to ferment, and a long browse through Amazon, a parcel was soon on its way to me, containing yet more airlocks, yeast and chemicals! All in the name of winemaking :)
In the meadow we have a damson tree that this year bore a lot of fruit. Spying a chance, I decided to make this the next wine. I collected 6lbs of damsons for the wine and a bee sting just for laughs! NOT! It stung like crazy for 3 days and was not good! :( Anyway, the damsons were left to soak for a week in boiling water with pectic enzyme to help break down the fruit. Left for a week stirring twice daily.
Another 7 days and its time to get on with the wine. I strained the pulp from the wine and added 4lbs of sugar and then my yeast. Now this is where the problems started. The yeast didn't really seem to activate. Four days and nothing. Moved it to a warmer place and still nothing. So I made up a yeast starter and added it to the must. Finally after leaving it for two days it started to ferment. Its been bubbling away now for around a week now :)
Will get round to posting some pictures soon.
Happy winemaking!
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