Sunday, 11 October 2009

Christmas Wine

We are quite organised this year and have 8 demijohns of wine fermented out and clearing ready to be bottled. Kit wine's that we have made are:

Beaverdale Peisporter
Beaverdale Pinot Grigio
Beaverdale Barolo
Beaverdale Rioja Red
Beaverdale Chablis Blush
California Connoisseur Riesling

We have also had a bash at a wine which I have heard good things about, Wurzels Orange Wine, we have made 2 demijohns using the following method:

1Ltr 100% Pure Orange Juice (smooth)
1Ltr Pressed White Grape Juice
1.5Lbs Granulated Sugar
1tsp Yeast Nutrient
1/2tsp Tannin
1tsp Pectic Enzyme
1tsp Glycerine
Water to 1 Gallon
1pck White Wine Yeast

Add Orange Juice, Grape Juice, Yeast Nutrient, Tannin, Pectin Enzyme & Glycerine to the demijohn along with a pint and a half of cold water and shake to mix well

Dissolve sugar in a pint of boiling water

Add Sugar water to demijohn

Top up to 4ltr with cold water and mix, and add yeast.

Ferment under airlock until the initial vigorous fermentation is over then top up to 4.5ltrs and continue to ferment until done.

When fermented rack to a sanitised demijohn with 1 crushed campden tablet and a tsp of potassium sorbate. De-gas for 24 hrs by shaking a few times. Then add wine finings. Bottle when clear.

Ours is at the de-gassing stage at the moment, the wine smells lovely, looking forward to trying it! It works out at around 40p a bottle!

Wednesday, 7 October 2009

Time flies....

Wow! - it's been such a long time since last posting anything here, time has been taken up with other projects and also spending (probably) too much of my time on the forum!

The Keggerator which I last posted about is un and running and working well, I have it set to serve my beer at 13c and i've been pleased with it's performance. It uses an ATC800 to control a 60w tubular heater and the freezer itself, switching between the two where it needs to call for heat or cold. Mostly through the summer I have been dispensing via my beer engine which is a HiGene 1/4 pint jobby, I use a cask breather connected to the corni and an inline check valve also - it works pretty well.

I've not managed to brew as much as i'd like to have done lately, I did manage to fit in a brewday to get a beer ready for halloween though recently. Witches Wort was kegged last night and turned out at around 5%. It's mt first time using Nelson Sauvin hops i'm impressed was with the smell from the FV and also the small sample I had when kegging it. Fingers crossed it'll do the job come the 31st!

Here is the recipe

Witches Wort

Pale Malt (98%)
Crystal Malt (2%)
Bobek 90 mins (33 ibu)
Nelson Sauvin 15 mins (12 ibu)
Nelson Sauvin Steeped at 80c for 15 mins

Due to the mash tun dying on me when I added the mash liquor I had to mash in a smaller tun, so the brewlength was reduced from the intended 60L to 36L just right for 2 cornies. One fermenter was pitched with s04 the other was pitched with Nottingham.

The introduction of a pump and a therminator plate chiller has made life easier at the Fledgling Brewery, no more lifting dangerous amounts of hot wort!

The next imminent brewery upgrade is the addition of an 80L stainless steel thermobox tun. This is currently awaiting conversion. I'll put a post on about how I do it, all the bits and bobs are here, all I need now is time, peace and quiet!