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My personal (but public) notes about my homebrewing, knitting and other random stuff

Thursday, January 13, 2005

Spider and Sauvignon

I've now bottled my red wine (Cabernet Sauvignon, allegedly) in a random assortment of 6 red wine bottles I kept from wines I've drunk recently. The initial taste I had of it was not very promising - it definitely savours of vin de table at best. However, I'll leave it a few months to mature and hope that it improves. Since I've not previously made my own wine, I don't really know yet how the taste is liable to change over time, nor how to predict long-term behaviour from initial conditions. The hard part will be leaving my wine alone for at least the next 3 months.

I'm in the middle of transferring my Spider from the fermentation bin to a demijohn so that I can begin the next stage of fermenting it - which is to leave it in the demijohn for about a fortnight with about 1lb sugar/gallon. This transfer involves straining the juice off to get rid of the apple pulp etc. I don't know if it's because the apples and pears I started with this time were riper than previously, but it's mushed down quite a bit and given a lovely thick sludge. It's taking longer to strain than my previous batch, but the juice is looking less watery, so I think this may turn out to be a good batch. I'd better get back to it now.
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