Showers again today – some of them heavy – although it did clear up this evening.
So instead of going to the Hill this evening I set about starting a batch of redcurrant wine – I think that it’s worth making a note of it here rather than the usual pencil scribbled notes in the CJJ Berry’s First Steps in Wine Making.
I’ve taken 3lb of redcurrants from the freezer with 2lb 12oz of sugar dissolved in a gallon of boiling water. I’ve split the resultant mixture into 2 buckets as the volume of the redcurrants/sugar/water is more than one bucket holds, & a cooled sample shows the SG to be 1090 at the moment.
Once it cools I’ll be adding pectic enzyme then yeast a day later, & then it can be left for five days then strained into a demijohn & fitted with an airlock.
Come back in 3 months & bottle, & leave for up to a year, if you can bear to…