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Old 30-11-2017, 05:24 PM   #1
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Default The old ways

Hi all

I have this year started brewing again wine and beer after a thirty year break.
Previously we did not make wine from carton juices, nor did we use any fancy gadgets. Everything was matured for a year or more.

So ive made a lot of wine this year. I have obviously forgotton a lot of what i used to know but do i really need to take abv readings? I just used to leave until no action on the old air bubbly thing and then rack and leave for a long long time.

I see now that some people are using finings, should i be doing this?
I also see that wine is being drunk a lot earlier than i was used to?
Bottling.... in a box i recently purchased from an ex winemaker there were some very strange bottle tops white plastic with a tiny red (lets call it chimney) on top. Am i supposed to use these instead of corks?
As for corking, is it ok to reuse screw top wine bottles?

Im sure some of you will groan when you read this and i apologise in advance but nevertheless i still would like to know if everyone treats the process of wine making as a serious chemistry activity or whether some of you just do it a more casual way?
On the rack: Ribena, mixed juice, tea wine, Blackberry. peach, carrot, blackberry and raisin, pear.
Fermenting: Apple cider and black stout/raisin wine
Waiting in the barrel. Coopers Irish Stout.
Drunk: Geordie Yorkshire Bitter. Tom Caxtons Best Bitter, BlackCherry Youngs wine kit
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