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Friday, May 24, 2013

Bottled most of the whites today, Muscat, Semillon, Chardonnay and Sauvignon Blanc. The first dozen of each was made into sparkling by adding fermenting yeast and sugar. 15 ml of 25 Beaume water and sugar with yeast added while it was 40 degrees C. Then 12 grams sugar then filling the bottle. Using recycled champagne bottles to make sure they handle the pressure. A nearby resident celebrates Friday night with a bottle of French champagne. Rummaging through their recycling bin once a week has resulted in a good collection of top quality bottles. The rest of each batch of wine went into Stelvin sealed bottles also collected from recycling. The screw caps can be reused several times just need to check the wadding inside has stayed intact. Not a bad days effort six dozen whites and four dozen sparkling. Should get us through the year. When opening the sparkling it just needs to treated like a home brew i.e. decant gently into glasses or another bottle and leave the sediment behind. Getting crown seals for the champagne bottles is not all that difficult as a lot of home brew places carry them.

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