and

5 gallons of beer fermenting at Gerry's house ...

Fine Lemon Wine

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.

Reflections on brewing

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...

Various

Took some readings today:

Lavender SG - 1.06+

Cab-Merlot - 1.04+

Riesling - 1.05+