Tonight I bottled the redcurrant wine. It seems to have gone from fruit to bottle pretty quickly, particularly in terms of clearing – I started it off on the 28th July, and it’s gone from racking to being ready to bottle in just two weeks.
The SG on bottling is 990, meaning that the final strength is just over 13.5%.
It tastes pretty fruity too – even with bearing in mind that it needs to mature for a few months.
The freezer is stacked out with redcurrants still, so tonight I’ve fished another 3lb out to defrost to start the next batch…
The SG on bottling is 990, meaning that the final strength is just over 13.5%.It tastes pretty fruity too – even with bearing in mind that it needs to mature for a few months.
The freezer is stacked out with redcurrants still, so tonight I’ve fished another 3lb out to defrost to start the next batch…
Damn that looks good - but I'm driving; oh well, have to make my own in a couple of years!
ReplyDeleteI can almost taste that wine.
ReplyDeleteLooking good.
ReplyDeleteI made redcurrant last year and it was marvellous. I defy you to still have any this time next year - I know mine went within about 6 months of bottling (embarrassed smiley)
Best get on with the next batch if I were you.
That looks the business! Cheers!
ReplyDeleteHonestly, Bilbo, I wouldn't let you away with such 'fresh' wine - although if you are very good I will keep a bottle safe with your name on to collect at next year's FoQ...
ReplyDeleteThank you for dropping by again, Keewee. :)
I don't think that I have any more willpower than you, Clare - the current plan is to make so much wine that at least SOME of it matures to taste like what it should do.
Cheer's m'dear Flum - maybe some of your fruit left over from jelly making could form a basis for wine...?