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21 February 2008 at 10:44pm: Day 31<?
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chemas-microsoft-com
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Racked and topped off tonight.
I had a total of about an eighth of an inch of sediment after 13 days since the last rack.
Bear in mind that I've added no clearing agents here.
This sludge has settled out naturally due in large to the physics of gravity over time.
I personally don't believe in adding clearing agents to accomplish what patience will accomplish.
I certainly can't complaign about a glass of wine like this and especially with at least 2 more rackings to go before bottling.
Right?
I then siphoned off about 3/4 of a gallon of the wine to a smaller carboy and then using the Oyster Steamer shown here,
I steamed down the three zip lock bags of Raspberries to 3 cups of pure raspberry juice.
The process, while a bit more dificult than with other steamers, was uneventful.
However. If you're going to try this yourself, be very careful not to scald yourself while draining the juice basin.
Whileallowing the juice to cool I added my Potassium Sorbate stabilizer, then I addedthe juicedirectly to the larger carboy.After that, I mixed 6 cups of sugar, one cup at a time, with the wine in the smaller carboy and added that to the larger carboy till I reached my desired stopping point.
My end result, tasting each time I addeda cup ofsugar, was:
s.g. reads 1.010
Brix 2.5
That’s my stopping point for this run. Bear in mind that my last Blackberry was a 1.005 and I felt a need to sweeten a bit more for my taste.
I've air lockedthe Raspberry nowand put it into storage for another month then a rack and maybe one more month and rack before going into bottles.
My next project will be an appricott wine. Look for it.
amespace prefix = o ns = "urnchemas-microsoft-comfficeffice" />Racked and topped off tonight.
I had a total of about an eighth of an inch of sediment after 13 days since the last rack.
Bear in mind that I've added no clearing agents here.
This sludge has settled out naturally due in large to the physics of gravity over time.
I personally don't believe in adding clearing agents to accomplish what patience will accomplish.
I certainly can't complaign about a glass of wine like this and especially with at least 2 more rackings to go before bottling.
Right?
I then siphoned off about 3/4 of a gallon of the wine to a smaller carboy and then using the Oyster Steamer shown here,
The process, while a bit more dificult than with other steamers, was uneventful.
However. If you're going to try this yourself, be very careful not to scald yourself while draining the juice basin.
Whileallowing the juice to cool I added my Potassium Sorbate stabilizer, then I addedthe juicedirectly to the larger carboy.After that, I mixed 6 cups of sugar, one cup at a time, with the wine in the smaller carboy and added that to the larger carboy till I reached my desired stopping point.
My end result, tasting each time I addeda cup ofsugar, was:
s.g. reads 1.010
Brix 2.5
That’s my stopping point for this run. Bear in mind that my last Blackberry was a 1.005 and I felt a need to sweeten a bit more for my taste.
I've air lockedthe Raspberry nowand put it into storage for another month then a rack and maybe one more month and rack before going into bottles.
My next project will be an appricott wine. Look for it.
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