Raisin and rice wine reaches 1.000

[metalmickey]

So what do i do now?

its been bubbling away for 3 weeks now and whist still poping away its slowed considerably.

ive racked it off the sediment into another DJ but im at a loss as to what to do now, apart from have a quick taste...its rather sour and unrefined but theres something about it that makes it drinkable. im sure it will age well as im gonna try and save it for Christmas.

ive got some campden tabs and some potassium sorbate which i bought to make some W.O.W.

also do i need to add anything to clear the brew.


thanks

Neil

 

[Samarith]

Top it to the neck and leave to bulk age in the DJ if you can.

If you need the DJ then stabilise with the sorbate and CT, degas and fine. Once its clear then bottle it and wait till atleast Christmas.

 

[metalmickey]

Thanks Samarith,

im good for djs, so ill do nothing

 

[Moley]

Any wine which is freshly fermented will be sour and unrefined, it needs a little while longer for the yeasties to clear up all of their own waste products.

I haven't made any Rice & Raisin for a very long time, but I do have a bucketful which is ready for straining now.

In “First Steps”, CJJ Berry says:

Stir daily for 21 days then strain through a fine sieve into DJs. Fit airlocks and keep in a warm place until fermetation stops, then filter the wine through one of the popular filters and it is then ready for drinking straight away. If it is not drunk within 2 months add 1 campden tablet per gallon and leave for 9 months. Do not discard the pulp as this can be used to make a lighter wine.

So, if yours is already down to 1.000 and you're happy with a medium wine, add a campden if you haven't already plus the sorbate and leave it for a couple more weeks. If you want to hurry up the clearing process you can add finings.