MinVin
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- May 1, 2011
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and finally got a batch of SP started!
Actually, this past Wednesday I made a starter (from Cran/Raspberry juice), then I prepared the bucket of lemon juice Friday evening, and finally pitched the starter into the lemon must Saturday night. After not seeing any activity Sunday (but giving it a few extra whips), this morning I've got foam!
Too bad it took me so long to finally get everything together for this - it will be mid- to late-October before it'll be done! Ah well, I'm sure it'll keep if we don't drink it over the winter.
Since I've only made wine from kits or frozen juice so far, this was a great experience for me. Basically it was a cheap, low-risk way to take a few baby steps closer to making wine from fresh juice. It was the first time I made a yeast starter and added anything like tannin or yeast supplements to the must. I guess my next step is learning to measure and adjust acidity levels.
Actually, this past Wednesday I made a starter (from Cran/Raspberry juice), then I prepared the bucket of lemon juice Friday evening, and finally pitched the starter into the lemon must Saturday night. After not seeing any activity Sunday (but giving it a few extra whips), this morning I've got foam!
Too bad it took me so long to finally get everything together for this - it will be mid- to late-October before it'll be done! Ah well, I'm sure it'll keep if we don't drink it over the winter.
Since I've only made wine from kits or frozen juice so far, this was a great experience for me. Basically it was a cheap, low-risk way to take a few baby steps closer to making wine from fresh juice. It was the first time I made a yeast starter and added anything like tannin or yeast supplements to the must. I guess my next step is learning to measure and adjust acidity levels.