|Contemplating a new flavour|
I peeled 25 clementines and split these into segments (of which there were 223, or was it 228?). I removed the worst of the pith, but mostly didn't bother, and cut each segment in half with scissors. These went into my bucket and I gave them a good mash. I added 2½ lbs sugar and 6½ pints of boiling water.
Next morning, 11 January, I added the yeast (a sauterne variety) and a teaspoon each of nutrient, pectolase and tannin.
I have put this into its demijohn a day earlier than normal, on 14th January, but the fermentation seemed to be slowing down. The first demijohn chosen for the job cracked and broke during the sterilisation process. When I put in the not-quite-boiling water there was a distant whip-like noise and I knew immediately what had happened. It was a very neat break, though. Oh well. I have plenty of spares in the attic.
The liquid went into the replacement demijohn after a WYSO rehearsal (we have started on Mendelssohn's violin concerto) and is dull yellow in colour. The small taste I got was not promising and I fear that this experiment will be unsuccessful.
|This was my first attempt to take a photo of the wine in its demijohn|