11 November 2010
Well today I made my first batch of Fine Lemon Wine.
I put in two liters of fresh squeezed lemon juice
3189 + 315 grams of sugar
2 grams of tartaric acid
Water to 22 Liters
Yeast from a riesling I just racked
4 tsp of yeast nutrient
3/4tsp of tannin
Came to a SG of 1065 tossed the yeast and watched it ferment!
I will keep an eye on it once it reaches 1005 I will put in another liter of lemon juice and two more tsp of yeast nutrient and then rack to a secondary a few days later.
10 November 2010
I suppose sometime I ought to think about this. I have in my house right now:
Cider - Bulk storage ready to bottle anytime I want to
Cab/Merlot - Just put into the secondary, bubbling nicely
Riesling - Just put in the secondary, starting to bubble
Sugar Wash - Started yesterday
Lemon Wine - Pitched the yeast about 10 minutes ago
Add to that in one imperial gallon carboys:
Kiwi - Ready to bottle anytime I want to
Lavender - Just put in secondary three days ago
And I am wanting to start a wisteria wine...