Our wine is coming on in leaps and bounds. Probably because we’ve kept it beside the oil-filled radiator that keeps the chill off the kitchen.
It’s behaving very well this time around. We did test it after twelve days with the hydrometer, but as the picture shows it was still well under the magical measure of 1000. You can bottle it before it gets there, of course, but it would be very unwise, as it’s the figure that indicates the end of fermentation.
Last night, though, sixteen days in, it got to 1000 and we added the finings to stop the process. All we need do now is syphon it off and rack it into bottles, which could be a problem. After brewing a dozen bottles of plum wine from the trees this summer, we’re running a little bit short.
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