Now we could bung a label on (which should always say they type of wine and when it was bottled). I suggest you cross-reference to a book of recipes and notes so that when you get a cracking wine you can recreate it. We are going to add a little something to the presentation of the wine by putting a foil cap over the neck. First we drop a foil cap (available for a couple of pence from a wine shop) over the bottle neck.
Holding the cap in place we lower the bottle into a vigorously boiling pan of water. Your Billy is ideal for this its tall enough to submerge the bottle
We keep the bottle submerged for 3 or 4 seconds
Finally we gently remove the bottle checking that the cap has shrunk firmly to the neck (if not pop it back in)
Finally all the steam is wiped from the bottles, they are given a polish and labelled
Oddly, I always end up with a not quite full bottle that needs to be disposed of. Best I check it for clarity Cheers!
Well thats it guys 63 images, 40 days and 12 bottles of wine I hope you enjoyed it
Its the right time of year to have a go at your own wild wines - you can use any fruit you wish and all that varied slightly is the recipes for the must. Theres lots of good ones on this forum, plenty of great books around too. If you struggle, drop me a note and I'll send you a recipe.
Don't let some of the fancy recipes worry you. I have made wine very well with a length of flexible pipe and a second hand lidded bucket that used to contain cookie dough!
Hope you give it a try
Red
By the way - if anyone wants an opinion on how it tasted - Bushwacker Bob was official taster - feel free to ask him!
Schwuk and Matt-W (and also chas brookes who I have owed this to for some time - sorry ) - I hope that encourages you to have a go - you don't need all the gear - an old 5 litre still water container and some rubber tube are about all you really need - everything else is easy. PM me me for a recipe for the wild fruit of your choice!
Red
Holding the cap in place we lower the bottle into a vigorously boiling pan of water. Your Billy is ideal for this its tall enough to submerge the bottle
We keep the bottle submerged for 3 or 4 seconds
Finally we gently remove the bottle checking that the cap has shrunk firmly to the neck (if not pop it back in)
Finally all the steam is wiped from the bottles, they are given a polish and labelled
Oddly, I always end up with a not quite full bottle that needs to be disposed of. Best I check it for clarity Cheers!
Well thats it guys 63 images, 40 days and 12 bottles of wine I hope you enjoyed it
Its the right time of year to have a go at your own wild wines - you can use any fruit you wish and all that varied slightly is the recipes for the must. Theres lots of good ones on this forum, plenty of great books around too. If you struggle, drop me a note and I'll send you a recipe.
Don't let some of the fancy recipes worry you. I have made wine very well with a length of flexible pipe and a second hand lidded bucket that used to contain cookie dough!
Hope you give it a try
Red
By the way - if anyone wants an opinion on how it tasted - Bushwacker Bob was official taster - feel free to ask him!
Schwuk and Matt-W (and also chas brookes who I have owed this to for some time - sorry ) - I hope that encourages you to have a go - you don't need all the gear - an old 5 litre still water container and some rubber tube are about all you really need - everything else is easy. PM me me for a recipe for the wild fruit of your choice!
Red