urbandryad (![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
urbandryad) wrote2013-11-04 07:13 pm
urbandryad) wrote2013-11-04 07:13 pm
Notes
These are some notes I added on the graff and kousa wine below:
Graff: I went to bottle this pretty late, end of last week, and I hadn't transferred it to an airlocked carboy. It tasted distinctly sour: I kind of liked the taste, did some research, consulted, and ended up priming and bottling half of it to see where it goes. I am worried that it will form a pellicle in the bottles, in which case I'll throw it out. If not, and it carbonates, and I like it, I will drink the half I kept. But: I think my primaries are scratched enough to harbour bacteria, and I trust cleanliness of glass, so I'm running everything in glass for awhile. Next update will be when it carbonates.
Kousa wine: The yeast is bubbling away slowly but steadily, there's a lot of pulp on the bottom (doesn't look like yeast sediment exactly) that's not consolidates down, I'd lose a good gallon or gallon and a half if I tried to get it off that. Today for the first time it looks like it might eventually clear sometime in my lifetime. The carboy has been not entirely full, which I know is a problem, so tonight I'm boiling up another 1.25kg kousa fruit and a cup of sugar in some water to strain and add, topping it up. It smells much more alcoholic now, but really really really good.
Graff: I went to bottle this pretty late, end of last week, and I hadn't transferred it to an airlocked carboy. It tasted distinctly sour: I kind of liked the taste, did some research, consulted, and ended up priming and bottling half of it to see where it goes. I am worried that it will form a pellicle in the bottles, in which case I'll throw it out. If not, and it carbonates, and I like it, I will drink the half I kept. But: I think my primaries are scratched enough to harbour bacteria, and I trust cleanliness of glass, so I'm running everything in glass for awhile. Next update will be when it carbonates.
Kousa wine: The yeast is bubbling away slowly but steadily, there's a lot of pulp on the bottom (doesn't look like yeast sediment exactly) that's not consolidates down, I'd lose a good gallon or gallon and a half if I tried to get it off that. Today for the first time it looks like it might eventually clear sometime in my lifetime. The carboy has been not entirely full, which I know is a problem, so tonight I'm boiling up another 1.25kg kousa fruit and a cup of sugar in some water to strain and add, topping it up. It smells much more alcoholic now, but really really really good.