tag:blogger.com,1999:blog-26226217202294559732024-03-14T00:19:31.907-07:00Wendy's WinesWendyhttp://www.blogger.com/profile/11557512606416161272noreply@blogger.comBlogger18125tag:blogger.com,1999:blog-2622621720229455973.post-49941468140708320152015-08-11T08:19:00.001-07:002015-08-11T08:19:52.980-07:00Raspberry Wine4L Raspberries (picked and frozen over a number of days)<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiK1ebM0M8oQ1R1btZRqzhxABQkT8mFdzsv4QegPAQRsea3wrCMvOFgWuWelHBcw_CM3Bpgm-HNHA5GhGGl2tstr4GjQPkRbB0qJ2gTVWL0RS2UdGNM9MSy1otrowLF5kANa3zsV-PsR-Bu/s1600/%253D%253Futf-8%253FB%253FSU1HLTIwMTUwODA5LTAyMjcxLmpwZw%253D%253D%253F%253D-770116" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_6181062116047949282" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiK1ebM0M8oQ1R1btZRqzhxABQkT8mFdzsv4QegPAQRsea3wrCMvOFgWuWelHBcw_CM3Bpgm-HNHA5GhGGl2tstr4GjQPkRbB0qJ2gTVWL0RS2UdGNM9MSy1otrowLF5kANa3zsV-PsR-Bu/s320/%253D%253Futf-8%253FB%253FSU1HLTIwMTUwODA5LTAyMjcxLmpwZw%253D%253D%253F%253D-770116" /></a><br />
2 kg sugar, dissolved in water<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7tUunSmsvnpRMBhZDuSrw4pFVJYP5WtX1K2EFUmZvjLwP8R-8n5id2Xy_fFrnkHPepw2YEmABT9ILsWz0tndE3MhyINNxDbWFB5xyRI4WeVBa2HRZZ3Ep3oEU9Ba5vuaEUH2dnBIBh9Rp/s1600/%253D%253Futf-8%253FB%253FSU1HLTIwMTUwODA5LTAyMjcyLmpwZw%253D%253D%253F%253D-773462" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_6181070291974346466" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7tUunSmsvnpRMBhZDuSrw4pFVJYP5WtX1K2EFUmZvjLwP8R-8n5id2Xy_fFrnkHPepw2YEmABT9ILsWz0tndE3MhyINNxDbWFB5xyRI4WeVBa2HRZZ3Ep3oEU9Ba5vuaEUH2dnBIBh9Rp/s320/%253D%253Futf-8%253FB%253FSU1HLTIwMTUwODA5LTAyMjcyLmpwZw%253D%253D%253F%253D-773462" /></a><br />
Air lock fitted and left to ferment. (Aug 9, 2015)<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqukj05n0dtt3hjSXRFJisE_OpC2VkzCYjcXfHChs7LKEOKOKw5QFWH7I0LXTNzq1L4rnBvQx6EF9BG-HmlOKE0GM6K0oMuhvc_-IjRKS9VnqthDDAuWb9TaOQz1pUikMVes5hMr6AtlHE/s1600/%253D%253Futf-8%253FB%253FSU1HLTIwMTUwODExLTAyMjczLmpwZw%253D%253D%253F%253D-738707" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_6181767648130707570" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqukj05n0dtt3hjSXRFJisE_OpC2VkzCYjcXfHChs7LKEOKOKw5QFWH7I0LXTNzq1L4rnBvQx6EF9BG-HmlOKE0GM6K0oMuhvc_-IjRKS9VnqthDDAuWb9TaOQz1pUikMVes5hMr6AtlHE/s320/%253D%253Futf-8%253FB%253FSU1HLTIwMTUwODExLTAyMjczLmpwZw%253D%253D%253F%253D-738707" /></a><br />
<br />
<br />
<br />
Wendyhttp://www.blogger.com/profile/11557512606416161272noreply@blogger.com0tag:blogger.com,1999:blog-2622621720229455973.post-70535157780068441102015-07-07T16:24:00.000-07:002015-07-07T16:24:52.562-07:00Rhubarb Wine<h4>
Rhubarb Wine - July 2015</h4>
1 Gallon<br />
<br />
Rhubarb<br />
2 kg sugar <br />
Water<br />
Champagne Yeast <br />
<br />Pick, wash, cut rhubarb into 1" pieces. Cover with water and heat to soften rhubarb. Mash.
Let drain through strainer overnight.<br />
<br />
Ladle juice into quart jars. Pour 1-2 quarts of juice, including pulp, foam, and sludge into carboy.<br />
<br />
Dissolve sugar in water and add to carboy. Top with water. Fix air lock.<br />
<br />
Day 2 - Add champagne yeast.Wendyhttp://www.blogger.com/profile/11557512606416161272noreply@blogger.com0tag:blogger.com,1999:blog-2622621720229455973.post-29263818200024542982015-07-07T16:13:00.000-07:002015-07-08T04:15:27.568-07:00Strawberry Wine<h4>
Strawberry Wine - July 2015</h4>
6 Gallons<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1UUvKbSBookA_MM2Hg4A5O9ZVDPdi_felLhXcTNtrDQ-EUe_2Y6sg4zrhaI6XM1qAW5VLKMgTaQiddt8mLviaKSTNzeSkH0DnioR_QQH6AfHKawqpjglrEgC4dm2yIZsW6uSL8EgMx-hw/s1600/%253D%253Futf-8%253FB%253FSU1HLTIwMTUwNzA4LTAyMTMzLmpwZw%253D%253D%253F%253D-713309" style="margin-left: auto; margin-right: auto;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_6169084923697987538" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1UUvKbSBookA_MM2Hg4A5O9ZVDPdi_felLhXcTNtrDQ-EUe_2Y6sg4zrhaI6XM1qAW5VLKMgTaQiddt8mLviaKSTNzeSkH0DnioR_QQH6AfHKawqpjglrEgC4dm2yIZsW6uSL8EgMx-hw/s320/%253D%253Futf-8%253FB%253FSU1HLTIwMTUwNzA4LTAyMTMzLmpwZw%253D%253D%253F%253D-713309" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Blueberry and Strawberry Wine</td></tr>
</tbody></table>
12 pounds strawberries (4 3L baskets)<br />
4 kg sugar<br />
Water<br />
Champagne Yeast <br />
<br />
Hull strawberries. Pulverize in blender. Pour into carboy.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjP4bbj_cOOztt6WPFziAhrD-ELZgj-PwhA_IZ5xsDhNruk_LACnghRleBurcwXmBBjDKsDYeDRvDQhSPXFmymw2WIdScvLIJizI_OWooc16S3RIN2D_XhFEwtkpamdNyDztPH8w_MQj9cu/s1600/%253D%253Futf-8%253FB%253FSU1HLTIwMTUwNzA3LTAyMTMyLmpwZw%253D%253D%253F%253D-792975"><img alt="" border="0" id="BLOGGER_PHOTO_ID_6168810824545494530" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjP4bbj_cOOztt6WPFziAhrD-ELZgj-PwhA_IZ5xsDhNruk_LACnghRleBurcwXmBBjDKsDYeDRvDQhSPXFmymw2WIdScvLIJizI_OWooc16S3RIN2D_XhFEwtkpamdNyDztPH8w_MQj9cu/s320/%253D%253Futf-8%253FB%253FSU1HLTIwMTUwNzA3LTAyMTMyLmpwZw%253D%253D%253F%253D-792975" /></a><br />
Dissolve sugar in water. Allow to cool. Pour into carboy. Add water to fill carboy. Fix air lock.<br />
<br />
<br />
<br />
<a href="http://www.theguardian.com/lifeandstyle/wordofmouth/2011/jun/22/how-to-make-strawberry-wine" target="_blank">Strawberry wine</a><br />
2kg firm strawberries<br />
1.3kg sugar<br />
About 4 litres cold water<br />
1 tsp citric acid<br />
Half tsp grape tannin<br />
1 tsp yeast nutrient<br />
General purpose wine yeast (follow the instructions on the packet)<br />
or<br />
No yeast if you want to follow a more interesting path!<br />
<br />
<br />
Trim the greenery from the strawberries and remove any bruised bits.
Wash thoroughly if you are going to add your own yeast. Mash them in a
clean, food quality bucket with a potato masher. Mix in the sugar and a
litre of water, cover and leave for a day or two. If you are trying wild
yeasts, then leave for about a week.<br />
Add one and a half litres of water and stir thoroughly. Strain the
juice through a clean muslin cloth into a clean bucket, saving the pulp.
Add another litre (approximately) of water to the pulp, stir and strain
into the bucket (you can squeeze a little but not too much!). Stir in
the grape tannin, citric acid, yeast nutrient and the yeast if you are
using it. Siphon into a demijohn, making up any deficit with water. Add
your bubble trap. Rack-off into a fresh demijohn after six weeks. Bottle
when all fermentation has ceased and the wine has cleared.<br />
<br />
<a href="https://winemakermag.com/652-take-a-sip-of-strawberries" target="_blank">TABLE STRAWBERRY WINE</a><br />
5 Gallons<b><b><br /> </b>
</b><br />
<ul>
<li>12.5 lbs. strawberries</li>
<li>1/8 tsp. sodium bisulfite</li>
<li>pectic enzyme (as directed on package)</li>
<li>5 tsp. yeast nutrient</li>
<li>1 tsp. wine tannin</li>
<li>8 tsp. acid blend (0.60% tartaric)</li>
<li>8 lbs. sugar</li>
<li>1 pkg. Champagne yeast</li>
</ul>
<b><br /> </b><a href="https://winemakermag.com/652-take-a-sip-of-strawberries" target="_blank">COUNTRY STRAWBERRY WINE</a><br />
5 Gallons<br />
<ul>
<li>25 lbs. strawberries</li>
<li>1/4 tsp. sodium bisulfite</li>
<li>pectic enzyme (as directed on package)</li>
<li>5 tsp. yeast nutrient</li>
<li>12 lbs. sugar</li>
<li>1 pkg. Lalvin D-47 Yeast or</li>
<li>Red Star Red Pasteur Yeast</li>
</ul>
Wendyhttp://www.blogger.com/profile/11557512606416161272noreply@blogger.com0tag:blogger.com,1999:blog-2622621720229455973.post-23930068737742988272015-01-03T13:54:00.002-08:002015-03-21T05:17:21.123-07:00Rosehip Wine (4L)Rosehip Wine (4L) - Oct 11, 2014<br />
<br />
2L rosehips<br />
2kg sugar<br />
Water<br />
Champagne Yeast<br />
<br />
Pick and wash rose hips gently. Remove blossom ends. Add dissolved sugar and water. Top with water. Add yeast. Fit air lock.<br />
<br />
Jan 2, 2015 - Racked. Taste tested. Awful flavour. Very sour. 7% alcohol. Topped with sugar water (1kg). Reset air lock.<br />
<br />
March 15, 2015 - Racked. <br />
<br />
March 20, 2015 - Racked. Taste tested. Tastes like strong, stale beer. 13% alcohol. Bottled.<br />
<br />Wendyhttp://www.blogger.com/profile/11557512606416161272noreply@blogger.com0tag:blogger.com,1999:blog-2622621720229455973.post-67044838596180281372015-01-03T13:42:00.002-08:002015-07-08T04:24:35.628-07:00Pin Cherry Wine (4L) 2<b>Pin Cherry Wine </b>(August 28, 2014)<br />
<b><br /></b>
2 Cups pin cherry juice (from 1L of pincherries)<br />
1kg sugar<br />
Water to fill jug<br />
champagne yeast<br />
<br />
Boil
pin cherries in just enough water to make them bob. Mash with potato
masher. Hang in juice bag over night to collect juice.<br />
Pour juice into carboy. Add sugar and water and mix. Let rest 24 hours. Add yeast.<br />
<br />
Jan 2, 2015 - Racked. Taste tested. Strong cherry flavour. Slightly sour. 13% alcohol. Topped with water. Reset air lock.<br />
<br />
July 2015 - Racked, taste tested, bottled. Strong cherry flavour. 13% alcohol. <br />
<br />
<a data-mce-href="http://winemaking.jackkeller.net/chokech.asp" href="http://winemaking.jackkeller.net/chokech.asp" target="_blank">Based on Jack Keller's Choke Cherry Wine</a>Wendyhttp://www.blogger.com/profile/11557512606416161272noreply@blogger.com0tag:blogger.com,1999:blog-2622621720229455973.post-80677044076227568832015-01-03T13:34:00.001-08:002015-01-03T14:31:48.641-08:00Peach Wine 2 (4L)<a href="http://wendywines.blogspot.ca/2015/01/peach-wine.html" target="_blank">Peach Wine</a><br />
<br />
Peach Wine (4L)<br />
<br />
2 cans peaches with syrop, pulverized<br />
2 kg sugar, dissolved in boiling water<br />
water to top carboy<br />
<br />
Day 1 - Jan 2, 2014<br />
<br />
Combined ingredients in clean carboy. Set airlock.Wendyhttp://www.blogger.com/profile/11557512606416161272noreply@blogger.com0tag:blogger.com,1999:blog-2622621720229455973.post-10722588722295644482015-01-03T13:15:00.000-08:002015-01-03T14:07:03.154-08:00Chokecherry Wine (4L)<b>C</b><b>hokecherry Wine</b> (4L) - August 30, 2014<br />
<br />
2 Cups chokecherry juice (from 1L chokecherries)<br />
1 kg sugar<br />
Water to fill jug<br />
champagne yeast<br />
<br />
Boil chokecherries with just enough water to cover. Mash. Hang and drain over night.<br />
<br />
Pour juice into 4L carboy. Add sugar. Mix well. Top with water. Add 1 packet champagne yeast. Fit airlock.<br />
<br />
Jan 2, 2015 - Racked. Taste tested. Sweet, mild, cherry flavour. 8% alcohol. Topped with water. Reset air lock. <br />
<h3>
<a data-mce-href="http://winemaking.jackkeller.net/chokech.asp" href="http://winemaking.jackkeller.net/chokech.asp" target="_blank">Based on Jack Keller’s Choke Cherry Wine</a></h3>
<h3>
WILD CHOKECHERRY WINE (1)</h3>
<ul>
<li><b>2-1/2 lbs fresh wild chokecherries</b></li>
<li><b>2-1/2 lbs finely granulated sugar</b></li>
<li><b>1 tsp acid blend</b></li>
<li><b>1/2 tsp pectic enzyme</b></li>
<li><b>1/4 tsp grape tannin</b></li>
<li><b>7 pints water</b></li>
<li><b>1 tsp yeast nutrient</b></li>
<li><b>1 crushed Campden tablet</b></li>
</ul>
<ul>
<li><b>Champagne or Sauterne wine yeast </b></li>
</ul>
<div data-mce-style="text-align: justify;" style="text-align: justify;">
<b>Pick
only ripe berries. Destem and destone berries, put in blender with one
cup of the water and chop. Pour into nylon straining bag, tie and put in
primary with half the sugar and the remianing water, acid blend, tannin
and crushed Campden tablet. Stir well to dissolve sugar, cover primary
and let stand 12 hours. Add pectic enzyme and let stand another 12
hours. Add yeast, stir and cover again. Gently squeeze bag twice daily
to extract juice. After seven days, drain bag and squeeze well to
extract as much juice as you can. Add remaining sugar and stir well to
dissolve, then pour into secondary and fit airlock. Use dark fermenter
or wrap brown paper around secondary to preserve color. Ferment 30 days,
rack, rack again in two months and again after additional two months.
If you are going to sweeten, add stabilizer, wait 10 days, then add no
more than 1/4 cup sugar dissolved in 1/8 cup water. Bottle in dark glass
or store in dark place. May taste in six months, but best aged a year.
[Adapted from Dorothy Alatorre's <i>Home Wines of North America</i>]</b></div>
Wendyhttp://www.blogger.com/profile/11557512606416161272noreply@blogger.com0tag:blogger.com,1999:blog-2622621720229455973.post-15504517702492734752015-01-03T13:14:00.000-08:002015-03-21T05:18:43.052-07:00Watermelon Wine (4L)<b>Watermelon Wine</b> (August 29, 2014)<br />
<br />
Watermelon<br />
Water to fill jug<br />
1kg sugar<br />
champagne yeast<br />
<br />
Cut
watermelon off rind. Remove seeds. Chop into small pieces. Drop into
carboy. (The more watermelon, the better the wine should be). Add sugar water. Fit air lock.<br />
<br />
Oct 27 - Racked. Taste tested. Yuck.<br />
<br />
Jan 4, 2014 - Racked. Taste Tested. Slightly sour. Little flavour. 11% alcohol content.<br />
<br />
March 20, 2015 - Racked. Taste Tested. Slightly sour. Little flavour. 11% alcohol content. Bottled.Wendyhttp://www.blogger.com/profile/11557512606416161272noreply@blogger.com0tag:blogger.com,1999:blog-2622621720229455973.post-11839770441081355492015-01-03T13:02:00.000-08:002015-07-08T04:24:29.056-07:00Pin Cherry Wine (4L)<b>Pin Cherry Wine </b>(August 28, 2014)<b></b><br />
<b><br /></b>
2 Cups pin cherry juice (from 1L of pincherries)<br />
1kg sugar<br />
Water to fill jug<br />
champagne yeast<br />
<br />
Boil
pin cherries in just enough water to make them bob. Mash with potato
masher. Hang in juice bag over night to collect juice.<br />
Pour juice into carboy. Add sugar and water and mix. Let rest 24 hours. Add yeast.<br />
<br />
Sept 15, 2014 - Racked. Taste tested. Sour. Strong Cherry flavour. Topped with water. Reset air lock.<br />
<br />
Jan 2, 2015 - Racked. Taste tested. Nice cherry flavour. Slightly sour. 4.5% alcohol. Topped with water. Reset air lock.<br />
<br />
<a data-mce-href="http://winemaking.jackkeller.net/chokech.asp" href="http://winemaking.jackkeller.net/chokech.asp" target="_blank">Based on Jack Keller's Choke Cherry Wine</a><br />
<h3>
WILD CHOKECHERRY WINE (1)</h3>
<ul>
<li><b>2-1/2 lbs fresh wild chokecherries</b></li>
<li><b>2-1/2 lbs finely granulated sugar</b></li>
<li><b>1 tsp acid blend</b></li>
<li><b>1/2 tsp pectic enzyme</b></li>
<li><b>1/4 tsp grape tannin</b></li>
<li><b>7 pints water</b></li>
<li><b>1 tsp yeast nutrient</b></li>
<li><b>1 crushed Campden tablet</b></li>
</ul>
<ul>
<li><b>Champagne or Sauterne wine yeast </b></li>
</ul>
<b>Pick
only ripe berries. Destem and destone berries, put in blender with one
cup of the water and chop. Pour into nylon straining bag, tie and put in
primary with half the sugar and the remianing water, acid blend, tannin
and crushed Campden tablet. Stir well to dissolve sugar, cover primary
and let stand 12 hours. Add pectic enzyme and let stand another 12
hours. Add yeast, stir and cover again. Gently squeeze bag twice daily
to extract juice. After seven days, drain bag and squeeze well to
extract as much juice as you can. Add remaining sugar and stir well to
dissolve, then pour into secondary and fit airlock. Use dark fermenter
or wrap brown paper around secondary to preserve color. Ferment 30 days,
rack, rack again in two months and again after additional two months.
If you are going to sweeten, add stabilizer, wait 10 days, then add no
more than 1/4 cup sugar dissolved in 1/8 cup water. Bottle in dark glass
or store in dark place. May taste in six months, but best aged a year.
[Adapted from Dorothy Alatorre's <i>Home Wines of North America</i>]</b>Wendyhttp://www.blogger.com/profile/11557512606416161272noreply@blogger.com0tag:blogger.com,1999:blog-2622621720229455973.post-12547204992387896462015-01-03T12:58:00.002-08:002015-01-03T14:30:56.378-08:00Crab Apple Wine (4L)<b>Crab Apple Wine</b> (4L) - Sept 7, 2014<br />
<br />
Pick, wash, destem crab apples.
Boil in a stock pot with just enough water to cover apples. Boil and
mash. Hang to drip. Collect juice.<br />
<br />
Pour juice into carboy. Add 1kg sugar. Mix well. Let rest over night.<br />
<br />
Mix again. Add yeast. Fit air lock.<br />
<br />
Jan 2, 2015 - Racked. Taste tested. Nice apple flavour. Slightly sour. 10% alcohol. Topped with water. Reset air lock.Wendyhttp://www.blogger.com/profile/11557512606416161272noreply@blogger.com0tag:blogger.com,1999:blog-2622621720229455973.post-13846585158031823872015-01-03T12:57:00.000-08:002015-01-03T14:30:42.002-08:00Lime Wine (4L)<b>Lime Wine</b> (4L) - Sept 7, 2014<br />
<br />
<div class="post-title entry-title">
Wash
10-15 limes. Boil limes in a pot of water to loosen pulp (5-10
minutes). Reserve boiling water. Let cool slightly before juicing.
Juice limes through strainer to catch seeds. Pour pulp back in once
seeds removed. Add boiling water. Add 1 kg sugar. Mix well. Top up
with water. Let cool.</div>
Add champagne yeast. Fit airlock.<br />
<br />
Jan 2, 2015 - Racked. Taste tested. Nice lime flavour. Slightly bitter. Pulpy. 7% alcohol. Topped with water. Reset air lock.<br />
<br />
<div class="entry-title">
<a data-mce-href="http://www.fruitwinemaker.com/?page_id=314" href="http://www.fruitwinemaker.com/?page_id=314" target="_blank">Lemon and Lime</a></div>
<ul>
<li>8-12 lemons or limes (as a combination or on their own)</li>
<li>2 kg sugar</li>
<li>1.5 kg raisins</li>
<li>pectic enzyme</li>
<li>4 litres of water</li>
<li>yeast and nutrient</li>
</ul>
<b>Method</b>:<br />
Grate
the zest from the lemons and limes and add them and the chopped raisins
to a large pan. Add the sugar and pour the boiling water over and wait
for the sugar to dissolve. Now add the lemon and lime juice. When the
mixture has cooled to room temperature add the pectic enzyme, yeast and
nutrient. Cover and store for about a week, stirring occasionally.
After a week strain into a demijohn and fit the fermentation trap. When
the wine begins to clear it is ready to be racked.Wendyhttp://www.blogger.com/profile/11557512606416161272noreply@blogger.com0tag:blogger.com,1999:blog-2622621720229455973.post-89413661037092042782015-01-03T12:56:00.000-08:002015-07-08T04:19:26.625-07:00Blueberry Wine (68L)<b>Blueberry Wine (68L) - </b>Sept 2013<b><br /></b><br />
<b><br /></b>
16L blueberries<br />
4kg sugar<br />
Lalvin Sparkling wine yeast<br />
<br />
<b>Day 1- </b>
Put blueberries into carboy without washing to preserve the natural
yeast. Boiled sugar in water. Added to carboy. Topped up with water
(68L total).<br />
<br />
<b>Day 8-</b> Added yeast starter.<br />
<br />
<b>Nov 29-</b> Removed airlock. Stirred wine vigorously. Topped up with water. Refit airlock.<br />
<br />
<b>Nov 30-</b> Blueberries floated back up over water level, causing wine to bubble up through airlock.<br />
<br />
<b>Jan 4-</b> Stirred, topped up, refit airlock. Still have solid blueberries floating on top.<br />
<br />
<b>Apr 5-</b> Stirred, topped up, refit airlock. Still have solid blueberries floating on top.<br />
<div class="separator" style="clear: both; text-align: center;">
<a data-mce-href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEht5kVyRWN7wzWCKvSFcIDTcdcf4od3vCzWhEMmgKRcqqwrBdhEy9X3PwPXfm0bm-qb3kFx2fANc8sDbkAbfHSTTLXIHPqqIgKz7yp9HSVHlHJRyM7TcTjs7cx_Il835v-R21zk65wtfWkj/s1600/%253D%253Futf-8%253FB%253FSU1HLTIwMTQwNDA1LTAwMDg2LmpwZw%253D%253D%253F%253D-792191" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEht5kVyRWN7wzWCKvSFcIDTcdcf4od3vCzWhEMmgKRcqqwrBdhEy9X3PwPXfm0bm-qb3kFx2fANc8sDbkAbfHSTTLXIHPqqIgKz7yp9HSVHlHJRyM7TcTjs7cx_Il835v-R21zk65wtfWkj/s1600/%253D%253Futf-8%253FB%253FSU1HLTIwMTQwNDA1LTAwMDg2LmpwZw%253D%253D%253F%253D-792191" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" data-mce-src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEht5kVyRWN7wzWCKvSFcIDTcdcf4od3vCzWhEMmgKRcqqwrBdhEy9X3PwPXfm0bm-qb3kFx2fANc8sDbkAbfHSTTLXIHPqqIgKz7yp9HSVHlHJRyM7TcTjs7cx_Il835v-R21zk65wtfWkj/s320/%253D%253Futf-8%253FB%253FSU1HLTIwMTQwNDA1LTAwMDg2LmpwZw%253D%253D%253F%253D-792191" id="BLOGGER_PHOTO_ID_5998962038606174162" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEht5kVyRWN7wzWCKvSFcIDTcdcf4od3vCzWhEMmgKRcqqwrBdhEy9X3PwPXfm0bm-qb3kFx2fANc8sDbkAbfHSTTLXIHPqqIgKz7yp9HSVHlHJRyM7TcTjs7cx_Il835v-R21zk65wtfWkj/s320/%253D%253Futf-8%253FB%253FSU1HLTIwMTQwNDA1LTAwMDg2LmpwZw%253D%253D%253F%253D-792191" /></a></div>
<br />
<br />
<b>June 2014- </b>Stirred vigorously. Yeast has come out of dormancy. Still have solid blueberries, but air lock is bubbling vigorously again.<br />
<b><br /></b>
<b>Aug 2014 - </b>Stirred vigorously. Thin layer of solid blueberries, air lock still bubbling.<br />
<b><br /></b>
<b>Jan 2, 2015 - </b>Racked into 2 22L carboys. Taste tested. Mild blueberry flavour. Sour. No alcohol reading. Topped with Sugar water- 2kg. Set air locks.<br />
<br />
<b>July 7, 2015 -</b> Racked one 22L carboy. Taste tested. Tastes like wine, no blueberry flavour. Set air lock.<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1UUvKbSBookA_MM2Hg4A5O9ZVDPdi_felLhXcTNtrDQ-EUe_2Y6sg4zrhaI6XM1qAW5VLKMgTaQiddt8mLviaKSTNzeSkH0DnioR_QQH6AfHKawqpjglrEgC4dm2yIZsW6uSL8EgMx-hw/s1600/%253D%253Futf-8%253FB%253FSU1HLTIwMTUwNzA4LTAyMTMzLmpwZw%253D%253D%253F%253D-713309" style="margin-left: auto; margin-right: auto;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_6169084923697987538" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1UUvKbSBookA_MM2Hg4A5O9ZVDPdi_felLhXcTNtrDQ-EUe_2Y6sg4zrhaI6XM1qAW5VLKMgTaQiddt8mLviaKSTNzeSkH0DnioR_QQH6AfHKawqpjglrEgC4dm2yIZsW6uSL8EgMx-hw/s320/%253D%253Futf-8%253FB%253FSU1HLTIwMTUwNzA4LTAyMTMzLmpwZw%253D%253D%253F%253D-713309" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Blueberry and Strawberry Wine</td></tr>
</tbody></table>
<br />
<a data-mce-href="http://www.winemakermag.com/stories/cw/article/indices/16-country-winemaking/461-making-blueberry-wine-tips-from-the-pros" href="http://www.winemakermag.com/stories/cw/article/indices/16-country-winemaking/461-making-blueberry-wine-tips-from-the-pros" target="_blank"><b>Summertime Blueberry Wine</b></a><br />
<b>Makes 5 gallons (19 L)</b><br />
<b>15 lbs. (6.8 kg) blueberries </b><br />
<b> 9 lbs. (4 kg) sugar </b><br />
<b> 2–3 cups grape concentrate </b><br />
<b> (optional — this will add to the</b><br />
<b> wine’s fruitiness) </b><br />
<b> 2.5 tsp. acid blend </b><br />
<b> 2.5 tsp. pectic enzyme </b><br />
<b> 3 tsp. yeast nutrient </b><br />
<b> 0.18 oz. (5 g) potassium metabisulfite </b><br />
<b> (approximately 150 ppm SO2) </b><br />
<b> 2 tsp. potassium sorbate </b><br />
<b> 1 tsp. tannin </b><br />
<b> Yeast (Lalvin EC1118 or </b><br />
<b> Lalvin 71B-1122)</b><br />
<b> </b><br />
<b> 1. Crush the blueberries.</b><br />
<b>
2. Add the water-sugar mixture and enough water to make 5 gallons (19
L). Add potassium metabisulfite. Cover and let sit for two days. </b><br />
<b> 3. Add sugar, if necessary, to reach specific gravity of 1.090. </b><br />
<b> 4. Add the tannin, acid blend, pectic enzyme and yeast nutrient. Stir everything to blend.</b><br />
<b> 5. Maintain a constant fermentation temperature range between 70–75 °F (21–24 °C).</b><br />
<b> 6. Add yeast to the must. </b><br />
<b> 7. Stir the floating cap of fruit pulp into the fermenting must twice a day during fermentation. </b><br />
<b>
8. Fermentation will continue for approximately 14 to 21 days. Take
notice if the bubbles in the airlock have gotten very slow — that is a
good sign that the fermentation is coming to an end. Use your hydrometer
to monitor and make sure that the fermentation has stopped. </b><br />
<b>
9. Use a mesh bag to extract the juice from the blueberries in the
must. Rack the remaining juice to a carboy, leaving the sediment (lees)
behind. If possible, move the wine to a cooler place, like a basement,
to clear. Rack the wine at least two more times before even thinking
about bottling it. Add another Campden tablet to the wine after each
racking. The wine should age at least three months.</b>
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of my own. This may or may not work out, so any reader might want to
avoid trying this. Based loosely on <a data-mce-href="http://www.lovelygreens.com/2012/04/rhubarb-wine-recipe.html" href="http://www.lovelygreens.com/2012/04/rhubarb-wine-recipe.html" target="_blank">this</a> and <a data-mce-href="http://www.grapestomper.com/recrhubarb.html" href="http://www.grapestomper.com/recrhubarb.html" target="_blank">this</a>.<br />
<br />
<b>Rhubarb With Mint Wine</b><br />
<br />
<b>12.50 lb Rhubarb (cubed)</b> (I picked all that I had, but it's probably only about 7 pounds)<br />
<div class="MsoNormal" data-mce-style="margin-left: .5in; text-indent: -.25in;" style="margin-left: .5in; text-indent: -.25in;">
12 Cups Mint tea (fresh mint from the garden, steeped 20 minutes.</div>
<div class="MsoNormal" data-mce-style="margin-left: .5in; text-indent: -.25in;" style="margin-left: .5in; text-indent: -.25in;">
5.00 gallons of water</div>
<div class="MsoNormal" data-mce-style="margin-left: .5in; text-indent: -.25in;" style="margin-left: .5in; text-indent: -.25in;">
4 kg White granulated sugar</div>
<div class="MsoNormal" data-mce-style="margin-left: .5in; text-indent: -.25in;" style="margin-left: .5in; text-indent: -.25in;">
<b><span data-mce-style="font-size: 8pt; font-family: Wingdings;" style="font-family: Wingdings; font-size: 8pt;"><span data-mce-style="font-family: 'Times New Roman'; font-style: normal; font-variant: normal; font-size: 7pt; line-height: normal; font-size-adjust: none; font-stretch: normal;" style="font-family: 'Times New Roman'; font-size-adjust: none; font-size: 7pt; font-stretch: normal; font-style: normal; font-variant: normal; line-height: normal;"> </span></span>1.25 ts Grape tannin (optional)</b></div>
<div class="MsoNormal" data-mce-style="margin-left: .5in; text-indent: -.25in;" style="margin-left: .5in; text-indent: -.25in;">
<b><span data-mce-style="font-size: 8pt; font-family: Wingdings;" style="font-family: Wingdings; font-size: 8pt;"><span data-mce-style="font-family: 'Times New Roman'; font-style: normal; font-variant: normal; font-size: 7pt; line-height: normal; font-size-adjust: none; font-stretch: normal;" style="font-family: 'Times New Roman'; font-size-adjust: none; font-size: 7pt; font-stretch: normal; font-style: normal; font-variant: normal; line-height: normal;"> </span></span>5.00 tsp Yeast nutrient</b></div>
<div class="MsoNormal" data-mce-style="margin-left: .5in; text-indent: -.25in;" style="margin-left: .5in; text-indent: -.25in;">
1pk wine yeast</div>
<div class="MsoNormal" data-mce-style="margin-left: .5in; text-indent: -.25in;" style="margin-left: .5in; text-indent: -.25in;">
<br /></div>
<div class="MsoNormal">
<b> Starting specific gravity should be 1.090-1.095, Acid .60%.</b><br />
</div>
<div class="MsoNormal">
<b> Day 1- July 11<br /> </b></div>
<div class="MsoNormal">
Pick,
wash, cube rhubarb. Put in primary fermenter. Pour dry sugar over
fruit (2kg) to extract juice. Cover. Steep mint leaves 20 minutes,
allow to cool overnight. Pour over fruit next morning. Stir primary.
Cover.<br />
</div>
<div class="MsoNormal">
<b>Day 3- July13</b></div>
<div class="MsoNormal">
I pulverized the rhubarb in the magic bullet, then poured it back into the primary. Stirred vigorously.<br />
</div>
<div class="MsoNormal">
<b>Day 9 - July 20</b></div>
<div class="MsoNormal">
Strained
rhubarb juice through pillow case several hours. Poured into carboy.
Started yeast with water and sugar in measuring cup. Boiled sugar until
dissolved. Let cool. Added to carboy. Added yeast. Topped up with
water to neck of carboy.<br />
</div>
<div class="MsoNormal">
<b> Nov 29- Day ...?</b></div>
<div class="MsoNormal">
Racked
wine. Taste tested. Beautiful. Vinometer at 6% alcohol. Very sweet
with definite rhubarb and mint flavouring. Discarded lees. Topped up
with cold water.</div>
<div class="MsoNormal">
Rack again in 3 months. When
wine is clear and stable, bottle. Wine may be sweetened to taste at time
of bottling with sugar syrup (2 parts sugar to 1 part water). Add 2
stabilizer tablets per gallon (or follow directions on package if using
powder) to prevent renewed fermentation. To preserve colour and flavour
add 1 antioxidant tablet per gallon. Age at least 6 months.<br />
</div>
<div class="MsoNormal">
<b>Apr 5- (9 months later)</b></div>
<div class="MsoNormal">
Racked and bottled. 25 bottles. Vinometer at 6% alcohol. Very sweet with hint of mint.</div>
Wendyhttp://www.blogger.com/profile/11557512606416161272noreply@blogger.com0tag:blogger.com,1999:blog-2622621720229455973.post-43229923189000435552015-01-03T12:51:00.003-08:002015-01-03T14:28:37.801-08:00Dandelion Rhubarb Wine (22L)<a data-mce-href="http://winemaking.jackkeller.net/dandelion2.asp" href="http://winemaking.jackkeller.net/dandelion2.asp" target="_blank">Dandelion Rhubarb Wine</a><br />
<ul>
<li>10L dandelion flowers</li>
<li>2L Rhubarb Juice</li>
<li>6 kg granulated sugar</li>
<li>1 tsp pectic enzyme</li>
<li>1/4 tsp tannin</li>
<li>1 tsp yeast nutrient</li>
<li>wine yeast</li>
</ul>
<b>June 8 2012 -</b> Picked and washed dandelion flowers. Removed all greenery from flower petals. <b><b><b><b><b><b><b><b><b><b><b><b><b><b><b><b><b><b><b><b><b><b><b></b></b></b></b></b></b></b></b></b></b></b></b></b></b></b></b></b></b></b></b></b></b></b><br />
<b><b><b><b><b><b><b><b><b><b><b><b><b><b><b><b><b><b><b><b><b><b><b><br /> </b></b></b></b></b></b></b></b></b></b></b></b></b></b></b></b></b></b></b></b></b></b></b><br />
Boil water. Put flowers in primary. Pour boiling water over top.<br />
Added sugar. Stir well until sugar dissolved. Cover and let stand overnight.<br />
<br />
Stir in remaining ingredients except yeast, recover and wait 10 hours.<br />
<br />
<b> </b><br />
<b>June 10-</b> Strain. Transfer to secondary, top up if required. Add yeast. Attach airlock.<br />
<br />
<b>Nov. 29-</b><br />
Racked
wine. Discarded lees. Vinometer at 14% alcohol. Taste tested. Sweet
and bitter. Like bitter sugar water. Strong alcohol. Topped up with
cold water.<br />
<br />
<b> Jan 4- </b>Racked and bottled. 28 bottles. Broke vinometer, but guessing it's at least 12%. Sweet wine with sour rhubarb bite.<b></b><br />
<b><br /> </b><br />
<b> Allow to age in bottles 6 months to one year.</b>Wendyhttp://www.blogger.com/profile/11557512606416161272noreply@blogger.com0tag:blogger.com,1999:blog-2622621720229455973.post-87476122610417194072015-01-03T12:50:00.002-08:002015-01-03T14:27:38.275-08:00Dandelion Wine (22L)<h3>
<a data-mce-href="http://winemaking.jackkeller.net/dandelion.asp" href="http://winemaking.jackkeller.net/dandelion.asp">Dandelion Wine (23)</a></h3>
<ul>
<li>10L dandelion flowers</li>
<li>6 kg granulated sugar</li>
<li>3 tsp acid blend</li>
<li>2 tsp yeast energizer</li>
<li>5 gal water</li>
<li>wine yeast<b> </b></li>
</ul>
<b>June 9 2014</b><br />
Picked and washed dandelion flowers. Removed all greenery from flower petals. <b><b><b><b><b><b><b><b><b><b><b><b><b><b><b><b><b><b><b><b><b><b><b><br /> </b></b></b></b></b></b></b></b></b></b></b></b></b></b></b></b></b></b></b></b></b></b></b><br />
Boil water. Put flowers in primary. Pour boiling water over top.<br />
Added sugar, acid blend, yeast energizer. Stir well until sugar dissolved. Cover and let stand overnight.<br />
<br />
<b> </b>Drain, strain and lightly press pulp. Discard pulp and pour into carboy. Added yeast, Lalvin Sparkling Wines.<br />
<br />
<b> Nov. 29- </b>Racked
wine. Discarded lees. Vinometer at 5% alcohol. Taste tested. Sweet,
like soda pop. Very mild flavour. Slightly fizzy.<br />
<br />
<b>Jan 4-</b> Racked and bottled. 27 bottles. Vinometer at 5% alcohol. Sweet with mild flavour. Definitely needs to be repeated.<br />
<br />
<b>Spring 2014</b>- Lost several bottles to popping corks. Still tastes delicious, but obviously wasn't quite done.<br />
<br />
<b>Jan 2015</b> - Finished the last bottle. Still my favourite wine. Must repeat. <br />
<br />
<b> This wine improves with age for about 2 years. [Adapted recipe from Julius H. Fessler's <i>Guidelines to Practical Winemaking</i>]</b>Wendyhttp://www.blogger.com/profile/11557512606416161272noreply@blogger.com0tag:blogger.com,1999:blog-2622621720229455973.post-60495772656927168662015-01-03T12:49:00.002-08:002015-01-03T14:34:29.153-08:00Elderberry Wine<b>Elderberry Wine</b><br />
<br />
Day 1 - January 4th<br />
4L defrosted, destemmed elderberries<br />
Boiling Water to cover<br />
Put
berries in large bucket with several inches left over at the top for
foam. Pour enough boiling water over the berries to barely cover them.
Cover let steep for a day or so.<br />
<div class="mobile-photo">
<a href="https://www.blogger.com/null"><img alt="" border="0" class="alignleft" data-mce-src="http://wendyswines.files.wordpress.com/2013/01/7509e.jpg" src="http://wendyswines.files.wordpress.com/2013/01/7509e.jpg" id="BLOGGER_PHOTO_ID_5829336562864493378" /></a></div>
Day 3 - January 6th<br />
Strain the wine into a carboy or another container that will take an
airlock. Make sure to squeeze all the juice out of the berries.<br />
5 Cups sugar [Measure out 3 pounds of sugar for every gallon of elderberries had. (1.36 kg per 3.78L)]<br />
Put
the sugar in a pot with about a cup of water per pound of sugar. Heat
until the sugar is entirely melted into a syrup. Cool the syrup and add
it to the berries.<br />
Hydrometer 12%, 1.190 @ 82°F.<br />
<br />
Day 4 - January 7th<br />
Add wine yeast. Stir well.<br />
Put an airlock on the carboy, and put the whole thing somewhere dark and not too cold. Leave it for a couple of months.<br />
<a href="https://www.blogger.com/null"><img alt="" border="0" data-mce-src="http://wendyswines.files.wordpress.com/2013/01/bfca5.jpg" src="http://wendyswines.files.wordpress.com/2013/01/bfca5.jpg" id="BLOGGER_PHOTO_ID_5831063130240200530" /></a><br />
March 31- Racked and taste tested. Sediment removed. Tastes like elderberry jelly. Feels very thick. Refit air lock.<br />
July 7- Racked and taste tested. Harsh. Bitter. Sour. Bottled. 6 bottles. 15% on vinometer.<br />
<b>6 months-year to mature.</b>Wendyhttp://www.blogger.com/profile/11557512606416161272noreply@blogger.com0tag:blogger.com,1999:blog-2622621720229455973.post-8764154645191540202015-01-03T12:47:00.002-08:002015-01-03T14:14:44.340-08:00Apple Wine (22L)Day 1- December 20, 2012<br />
<br />
<b>Apple Wine</b><br />
<br />
16L canned apple juice (avoid preservatives)<br />
2kg + 2 Cups sugar, dissolved in apple juice<br />
3 tsp acid blend<br />
2 tsp pectic enzyme<br />
1 tsp tannin<br />
2 tsp yeast nutrient<br />
1 pkt Champagne wine yeast (Lalvin EC-1118)<br />
<br />
I
mixed everything but the yeast and stirred it up. I took a sample and
took a hydrometer reading. I started the yeast starter in the sample
juice, in a sterilized jar after ward.<br />
Temp: 74°F<br />
Hydrometer:
1.190 SG or 12% (This could be a bit low, but I'm not sure if I'm
reading the hydrometer correctly, so I am going to leave as is and see
how it turns out).<br />
<a href="https://www.blogger.com/null"><img alt="" border="0" class="aligncenter" data-mce-src="http://wendyswines.files.wordpress.com/2012/12/8666d.jpg" src="http://wendyswines.files.wordpress.com/2012/12/8666d.jpg" id="BLOGGER_PHOTO_ID_5824500784368079810" /></a><br />
Cover. Let rest 12 hours. Add yeast starter.<br />
Stirred daily for 10 days, kept covered.<br />
<br />
Day 29- January 19th<br />
Racked
and taste tested. Racking went well, a fair bit of sediment removed.
Taste test was awful- it fizzes on the tongue. Much lighter beer smell
than the peach wine. Not as cloudy or dark as it appears in the
carboy. Washed and sterilized carboy. Refit airlock.<br />
<br />
March 31- Racked and taste tested. Some sediment removed. Tastes bitter. Refit air lock.<br />
<br />
July
7- Racked and taste tested. Smells like beer. Bitter. Doesn't burn.
Over 25% on the vinometer. Bottled. 21 bottles + the dregs.<br />
Mature 1 year.<br />
<br />
Jan 2015 - Still bitter and alcohol content too high. This one is lingering in the cold room. Wendyhttp://www.blogger.com/profile/11557512606416161272noreply@blogger.com0tag:blogger.com,1999:blog-2622621720229455973.post-21979344774552021312015-01-03T12:46:00.000-08:002015-01-03T14:16:50.134-08:00Peach Wine (22L)<div data-mce-style="text-align: left;" style="text-align: left;">
<b>Peach Wine</b>- Day 1-2 (Dec 4, 2012)<br />
</div>
<div data-mce-style="text-align: left;" style="text-align: left;">
6 1/2 cans peaches, pureed, syrop reserved</div>
<div data-mce-style="text-align: left;" style="text-align: left;">
4kg sugar, dissolved</div>
<div data-mce-style="text-align: left;" style="text-align: left;">
11.3L water (including reserved peach syrop)</div>
<div data-mce-style="text-align: left;" style="text-align: left;">
1/4 tsp Potassium Metabisulfate<br />
</div>
<div data-mce-style="text-align: left;" style="text-align: left;">
Heat
sugar slowly in some of the water to dissolve. Let cool to room
temperature. Strain and puree peaches. Combine ingredients in carboy.
Shake well. Let rest 12 hours.</div>
<div data-mce-style="text-align: left;" style="text-align: left;">
<a data-mce-href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaVRXFRz6IskhEnM_wCG1R7EStspjVgNnMzsBD_7RBbjcju3Nq8LGgGYHB9O4vWsKh21WzZKEZqT361DJTpf3AEL-MC4pSgqoyPnbF92ek9tWprg-XMkTyyTY-_m-vnJXmriDkRBWkg5qx/s1600/%253D%253Futf-8%253FB%253FSU1HMDE2MzYtMjAxMjEyMDQtMTYwMi5qcGc%253D%253F%253D-737573" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaVRXFRz6IskhEnM_wCG1R7EStspjVgNnMzsBD_7RBbjcju3Nq8LGgGYHB9O4vWsKh21WzZKEZqT361DJTpf3AEL-MC4pSgqoyPnbF92ek9tWprg-XMkTyyTY-_m-vnJXmriDkRBWkg5qx/s1600/%253D%253Futf-8%253FB%253FSU1HMDE2MzYtMjAxMjEyMDQtMTYwMi5qcGc%253D%253F%253D-737573"><img alt="" data-mce-src="http://wendyswines.files.wordpress.com/2012/12/03bd8.jpg?w=300" src="http://wendyswines.files.wordpress.com/2012/12/03bd8.jpg?w=300" id="BLOGGER_PHOTO_ID_5818199086624558130" /></a></div>
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Add 1/2 tsp pectic enzyme. Let rest 12 hours.</div>
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Stir in 1 tsp yeast energizer. Sprinkle wine yeast on top of must. (Lalvin EC-1118 - Champagne)</div>
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Install air lock.<br />
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Day 17-</div>
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Still bubbling away. It started separating after the first couple of days, and now has a clear section through the center.</div>
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<a data-mce-href="http://wendyswines.files.wordpress.com/2012/12/img01641-20121221-0921.jpg" href="http://wendyswines.files.wordpress.com/2012/12/img01641-20121221-0921.jpg"><img alt="" data-mce-src="http://wendyswines.files.wordpress.com/2012/12/img01641-20121221-0921.jpg" src="http://wendyswines.files.wordpress.com/2012/12/img01641-20121221-0921.jpg" height="355" width="474" /></a></div>
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The thick peach section at the bottom actually has a concave hole in the center.</div>
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Half of me wants to give it a stir. I will refrain.</div>
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Stopped bubbling January 5th.<br />
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Day 35- January 8th</div>
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My
first attempt at racking. Too much peach pulp residue. Decided to
strain it through a towel instead. Squeezed the juice out of the pulp.
Back into the carboy with airlock.</div>
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First
taste test- smells like beer. Tastes like cheap wine. A little dry.
Strong alcohol level. Burns a little. Plenty sweet. Filled one bottle
for the fridge.</div>
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<a href="https://www.blogger.com/null"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5831061705389683106" /></a></div>
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Day 46- January 19th</div>
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Second attempt at racking (much better), second taste test.</div>
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<a href="https://www.blogger.com/null"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5835307095130130274" /></a></div>
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Still smells like beer to me. Not as dry as last time. Still a bit cloudy.</div>
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Washed and sterilized carboy. Added 1/2tsp potassium sorbate. Reset air lock.<br />
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Day 59- February 1st</div>
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<a href="https://www.blogger.com/null"><img alt="" border="0" data-mce-src="http://wendyswines.files.wordpress.com/2012/12/a3c10.jpg" src="http://wendyswines.files.wordpress.com/2012/12/a3c10.jpg" id="BLOGGER_PHOTO_ID_5840428334521415394" /></a></div>
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Racked
and bottled. It cleared up really well. Still tastes heavy on the
alcohol and light on the peach. We need more practice with corking, but
I think they'll stay sealed. Four bottles wrapped with plastic caps
to be opened in the distant future- 1 year, 2 years, 5 years, 10 years.
A few stored as is to see if capping makes much difference. The
majority I sealed with cheese wax- because that and candle wax is what I
had on hand. I had to do some rearranging in the cold room to store
them on my canning shelves. No wine rack has appeared as yet...</div>
<a data-mce-href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGzHpGsH1IisckwsicwhCA2fYWZCHil_Hi88sBFt_M1MVlGUetsha_gaFqtAPCKQpdKuTV6Dm8pty_YKGrx14XSKjhvyR-0i7oyHNS6l9TjBpQFoGu4Aw5HPid-DSqAx_75dbXBEkWv9kH/s1600/%253D%253Futf-8%253FB%253FSU1HMDE2OTUtMjAxMzAyMDUtMTMyMS5qcGc%253D%253F%253D-798128" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGzHpGsH1IisckwsicwhCA2fYWZCHil_Hi88sBFt_M1MVlGUetsha_gaFqtAPCKQpdKuTV6Dm8pty_YKGrx14XSKjhvyR-0i7oyHNS6l9TjBpQFoGu4Aw5HPid-DSqAx_75dbXBEkWv9kH/s1600/%253D%253Futf-8%253FB%253FSU1HMDE2OTUtMjAxMzAyMDUtMTMyMS5qcGc%253D%253F%253D-798128"><img alt="" border="0" data-mce-src="http://wendyswines.files.wordpress.com/2012/12/eb80e.jpg?w=300" src="http://wendyswines.files.wordpress.com/2012/12/eb80e.jpg?w=300" id="BLOGGER_PHOTO_ID_5841536050817329682" /></a>Wendyhttp://www.blogger.com/profile/11557512606416161272noreply@blogger.com0