Do

Keep all your equipment spotlessly clean.

Keep your first ferment closely covered.

Keep air away from the secondary fermentation.

Always use fermentation traps.

Keep all bottles full to within % in. of cork.

Strain liquor off must slowly and thoroughly.

Make wines too dry rather than too sweet: sugar them later.

Use yeast nutrient regularly, and reliable yeast.

Add sugar by stages. Keep detailed records.

Rack at least once, and preferably twice or thrice.

Taste the wine you are making, at intervals.

Always use new corks or stoppers, and boil old ones.

Keep red wines in dark bottles, or they will lose their colour.

0 0

Post a comment