Magnum medium dry white wine kit.
I don't have much experience of brewing beer or wine making. I normally use my fv for making alcohol wash, which I distill in an air still and flavour.
Due to "Her who must be obeyed" being a great wine lover (or anything alcoholic) and me wishing to live in a nag free house hold I have tried making wine from various kits and found the magnum dry white wine kit very good value for money even if you don't get the 30 bottles out of it.
The first Wine that I ever made was using the cellar 7 fruit Raspberry and cassis red wine kit.
I had bought this with the intention of adding it to the brandy I had distilled earlier to try my hand at making port, but she had other idea's so I ended up splitting the batch and made half wine and used the rest to make port.
Unlike the "wicked one who must be obeyed" I am not a great lover of wine,
But that one is probably the best tasting wine I have made from a kit even if it was twice the price of the magnum kit.
Unfortunately she loved it as well and has decided that the wine I am making is better that the stuff she buys out the supermarket so my fate is sealed (I'm Doomed) as involuntary wine maker.
The only non kit wine I have tried to make was strawberry wine using farmfoods frozen strawberries (I think that they were 3 packs for a fiver) using Lalvin Champagne yeast EC118, Oh that was a strong one, very tasty and didn't stay on the shelf for very long. Anyway back to the magnum dry white wine kit.
The best use I found for the magnum dry white wine kit is to make elderflower wine (only because she really likes it and its cheap)
The last batch I made I got 36 0.75 litre bottles out of it at 14% Abv approx which are on a high shelf (out of her reach)to properly condition until October maybe???
Ingredients
100g dried elderflowers. (inserted into a 7 * 18 dry hopper spider filter)
1 magnum white wine kit.
6kg granulated sugar
2 crushed campden tablets
3 heaped tablespoons citric acid.
300ml vegetable glycerine
Water as required (think it was around 28 litres)
Brix = 23.5
start gravity =just under 1.1
final gravity = 0.992
primary fermentation left till bubbles in airlock stopped around 10 days
spider filter containing elderflower removed
wine degassed 3 times at 3 hour intervals
final sg reading taken
stabiliser from kit added
next day 300ml vegetable glycerine stirred in
finings A from kit stirred in
min 3 hours later (think I left it 10 hours) finings B from the kit stirred in
wine left around 2 to 3 days to clear
wine then transferred to bottles corked, capped and labeled.
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