Winemaking summarised

1. Extract flavour.

2. Add sugar and yeast and ferment for up to 10 days in a bowl or crock, closely covered, at about 70 deg. F. (This may be simultaneous with (1) ).

3. Strain off, put into fermentation jar or bottle; fit trap. Fill to bottom of neck. Temperature: about 60 deg. This fermentation will be much quieter and will proceed for some weeks.

4. Rack the cleared wine. Repeat this about two months later, and, usually, a third time after a further month. By then the wine should be quite stable, with no risk of burst bottles later on.

5. Bottle when the wine is about six months old. Store bottles, on their sides, preferably in a room of 55 deg. temperature or below.

ELPERFLOWEfc WINE

mmzzx&xrrB: i PINT OF ELPERFLOWER*, i.GALLON WATER.. 3%.L8£_ WHITESf -it Cff. RA&fNiS, "THE JViCE OF 3 LEMONS, YEAST, YEAST NUTRIENT,

apt> wine yeast starter-

CUTOFF FLORETS ANP PRESS DOWN

lightly.

CUTOFF FLORETS ANP PRESS DOWN

lightly.

apt> wine yeast starter-

PUT 3U6AR.I

flowers»

RAISINS, LEMON JUICE IM BOWL, POUR ON SOILING WATER. 6TCR. ALLOW TO COOL TO 70° F.

COVER CLOSELV WITH THICK CLOTH OR POLYTHENE SECURED BY ELASTIC. LEAVE FOR40R5 PAYS IN

temperature of

Ofe ONE LEVEL

6RANÜUTEPI

XUK ÜNt L teaspoon

ANP YEAST NUTRIENTI

{VEfiV IMfKJfiTMT)

STIR , PAILYI

I CONTINUED—

FIT trap»

nylon sieve.

FIT trap»

CFlU.TOllN£H below bottom . OF TFW* TUBE)

CYUNDRIIAL wiNBBorrt-e CORK-

BOTTLE THE WINE AND CORK WITH

stopper-

top UP TO BOTTOM OP

NECK AS SOON AS POSSIBLE, WHEN WINE CLEARS, RACK INTO CLEAN STORAGE JAR, REFIT TRAP. REPEAT WHEN FERMENT CEASES,

_ SYPHON IN6- INTO BOTTLES

(THIS ABOUT TWO MONTHS

later), for topping up:-ZQU SU&AR iW h. PINT WATER.

SSCORE WITH

SSCORE WITH

WIRE OR 6TRIN«: KNOT OR TWI6T (AS ABOVE) PUT WIRE OR 6TRIN* ROUND NECK OF BOTTLE, AND MAKB 2MP. TWIST

PULL LOOPOVfeft C6RK1THREAP END [THROUGH IT, PULL POWNTI*HT, KNOT ORlWiSr.

POLYTHENE STOPPER.

PULL LOOPOVfeft C6RK1THREAP END [THROUGH IT, PULL POWNTI*HT, KNOT ORlWiSr.

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