MmmBeer
Brew Pub Brewer
Back in June I made my first wine, from some of last season's loganberries out of the freezer. I then made two more batches, first from the fresh loganberries off my bushes using a different recipe, then a forest fruits WOW, including some of my raspberries and redcurrants too.
These were re-racked monthly until all DJ's were completely clear. So yesterday, after a month in it's third DJ, I decided to bottle the first batch. I have read that if sweet, it can be ready to drink in a matter of months, but if dry, can take two years or more. When I took sip from a shot glass I discovered why; it was mouth-puckeringly dry and astringent because of the tannin. I guess those bottles are just going to have to sit in the garage for a couple of years.
Having read a bit on this forum about back sweetening wine, I concluded that I needed to add potassium sorbate and canpden tablets to the other batches to put the little yeasty beasties to sleep, so that I could add sugar without the risk of them eating it all and farting out CO2. Being a Sunday, Wilko was my only option and I bought a tub of their wine stabiliser, which contains both. I have added this to the two remaining batches, with the plan of back sweetening next weekend, only to discover that the second batch was spot on, a medium dry and delicious.
What would others recommend with the other batches? How much sugar is needed to raise a gallon from bone dry to medium dry? Am I best just leaving the bottled wine as it is and if necessary sweeten before drinking?
Looking forward to your comments.
These were re-racked monthly until all DJ's were completely clear. So yesterday, after a month in it's third DJ, I decided to bottle the first batch. I have read that if sweet, it can be ready to drink in a matter of months, but if dry, can take two years or more. When I took sip from a shot glass I discovered why; it was mouth-puckeringly dry and astringent because of the tannin. I guess those bottles are just going to have to sit in the garage for a couple of years.
Having read a bit on this forum about back sweetening wine, I concluded that I needed to add potassium sorbate and canpden tablets to the other batches to put the little yeasty beasties to sleep, so that I could add sugar without the risk of them eating it all and farting out CO2. Being a Sunday, Wilko was my only option and I bought a tub of their wine stabiliser, which contains both. I have added this to the two remaining batches, with the plan of back sweetening next weekend, only to discover that the second batch was spot on, a medium dry and delicious.
What would others recommend with the other batches? How much sugar is needed to raise a gallon from bone dry to medium dry? Am I best just leaving the bottled wine as it is and if necessary sweeten before drinking?
Looking forward to your comments.
