Shirley Crabtree
New Member
Hi. Mrs Crabtree and I acquired some enormous quinces last autumn - a few were left over after she made quince cheese so I chopped them up and added them to what was left of my collection of blackberries and attempted to make some wine out of them. I had a little sort out of my winery (cupboard under the stairs) last week and now notice a heavy sediment in the demijohn.... hard to see in the pic but it's about an inch deep.
Full disclosure - I poured myself a little (surprisingly quite tasty) sample last week and perhaps one shouldn't pour from a demijohn? Might have stirred up some sediment? It has been in storage, maturing, for four months. Should I re-rack or leave to settle and see how it goes?
Full disclosure - I poured myself a little (surprisingly quite tasty) sample last week and perhaps one shouldn't pour from a demijohn? Might have stirred up some sediment? It has been in storage, maturing, for four months. Should I re-rack or leave to settle and see how it goes?
