Chocciechick
Junior
- Joined
- Feb 12, 2020
- Messages
- 3
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Hello! I am hoping your knowledge can save me from having to get seriously plastered sometime soon...
I get given bags and boxes of various fruits every year, and August 2017, I finally bought a whole bunch of wine making gear because my cupboards can't hold any more jams, jellies and pickles and I have always wanted to have a crack at making wine. And I like wine, even though I don't know much about it.
SO upstairs in my spare room, I have several demi-johns of what looks to be clear wine made from various fruits (these are all separate demi-johns, not mixed altogether):-
Blackcurrant (Ribena bush)
Blackberry
Damson
Strawberry & Rhubarb
Pear
Apple & Pear
They were all fermented (the bubbles stopped appearing in the airlock bungs), racked off several times, no sediment present, stabilised (I think that's the correct terminology, it's been 2 and a half years and I have only done this once, please forgive me!). I "back sweetened" the Damson one as it was really really dry at the time and stabilised that... and then left them all in their demi-johns, where they have been sitting ever since. I have all the bottles, corks and corking machine to bottle them, but I just never got around to doing it.
My question is, is it too late to bottle them now? Will I have to drink these wines pretty quickly once they are un-bunged? After 2.5 years, I am hoping they are nice and tasty...so I don't suppose it would be TOO terrible if I can't bottle them now - I had a little taste each time they were racked off, and the apple and pear was particularly nice even then!
The reds are all different colours, they look amazing. I am hoping they tast great too. I don't mind admitting I am a bit nervous at trying them.
Thanks in advance for any advice.
I get given bags and boxes of various fruits every year, and August 2017, I finally bought a whole bunch of wine making gear because my cupboards can't hold any more jams, jellies and pickles and I have always wanted to have a crack at making wine. And I like wine, even though I don't know much about it.
SO upstairs in my spare room, I have several demi-johns of what looks to be clear wine made from various fruits (these are all separate demi-johns, not mixed altogether):-
Blackcurrant (Ribena bush)
Blackberry
Damson
Strawberry & Rhubarb
Pear
Apple & Pear
They were all fermented (the bubbles stopped appearing in the airlock bungs), racked off several times, no sediment present, stabilised (I think that's the correct terminology, it's been 2 and a half years and I have only done this once, please forgive me!). I "back sweetened" the Damson one as it was really really dry at the time and stabilised that... and then left them all in their demi-johns, where they have been sitting ever since. I have all the bottles, corks and corking machine to bottle them, but I just never got around to doing it.
My question is, is it too late to bottle them now? Will I have to drink these wines pretty quickly once they are un-bunged? After 2.5 years, I am hoping they are nice and tasty...so I don't suppose it would be TOO terrible if I can't bottle them now - I had a little taste each time they were racked off, and the apple and pear was particularly nice even then!
The reds are all different colours, they look amazing. I am hoping they tast great too. I don't mind admitting I am a bit nervous at trying them.
Thanks in advance for any advice.