tag:blogger.com,1999:blog-2569256104345228771.post7426263871438069573..comments2024-03-27T04:35:30.620+00:00Comments on Ben's Adventures in Wine Making: Halloween Wine - Fifth Bottle (1) 30th-31st October 2020Ben Hardyhttp://www.blogger.com/profile/05236432903658898557noreply@blogger.comBlogger3125tag:blogger.com,1999:blog-2569256104345228771.post-62625958126779812182020-11-07T17:09:02.989+00:002020-11-07T17:09:02.989+00:00Thank you for the response! I'm buying the equ...Thank you for the response! I'm buying the equipment I don't have right now. Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-2569256104345228771.post-69284743986345953972020-11-07T16:51:34.346+00:002020-11-07T16:51:34.346+00:00Hello!
Thanks for getting in contact. Making wine...Hello!<br /><br />Thanks for getting in contact. Making wine is really easy and you would definitely be able to do it yourself. The most difficult thing is patience: because it generally takes about 6 months between starting the wine and drinking it.<br /><br />You do need some basic equipment: a bucket with a lid, a carboy (called demijohns in the UK, but I think you are American), some plastic tubing, a large wooden spoon, a potato masher.<br /><br />My basic recipe (and here I am simplifying, but many boil down to this) is 4 lbs fruit, mashed in a bucket. Pour in 6.5 UK pints of boiling water (so 130 fluid ounces in total - US pints are smaller) and three lbs of sugar. Stir it all round and leave over night. Add 1 teaspoon each of yeast, yeast nutrient and pectolase the next morning and stir once a day for 5 or 6 days. At the end of that, transfer the liquid (sieving out the fruit) into the demijohn, leaving a little bit of room at the top until fermentation has died down a little. Fix a rubber bung with an airlock (which is half filled with water). When fermentation has died down, fill the demijohn from either retained liquid or water. Wait for 2 months, and then siphon off the liquid from the dead yeast at the bottom into a new demijohn. Top up the gap with a mix of sugar and water (at a ratio of 4 oz sugar to 1 pint of water). Leave until 6 months after starting and then bottle.<br /><br />If you want to email me, feel free. I will leave my email address up for a day, and then take it down again tomorrow. It is ben14hardy@yahoo.co.uk .<br /><br />All the very best<br /><br />Ben Ben Hardyhttps://www.blogger.com/profile/05236432903658898557noreply@blogger.comtag:blogger.com,1999:blog-2569256104345228771.post-28570610443825418902020-11-07T15:54:50.990+00:002020-11-07T15:54:50.990+00:00Hi.
I have been reading this blog quite a lot and...Hi. <br />I have been reading this blog quite a lot and wondering if I would be able to do this myself. Is there a basic method that you use? Thank you.Anonymousnoreply@blogger.com