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classic33

Leg End Member
Rose Hip kept doing this secondary fermentation and it gave it a 'smoothness'.
I was the raffle bloke at a monthly club meeting (CB thing) and used to pop the odd bottle in.
I got a call one Mon evening (Sunday meeting) asking if I had any more and if so would I sell
It was malolactic fermentation...
It had been lying untouched and although a favourite, we hadn't popped a cork, immediately we did and boy, it was smooth.
I kept them a bottle and tanked the rest between us, I'd made three demijohns worth..
It was left in our back room in a big bucket with a towel over it to go through the process and it guffed, three weeks before fining it out then bottled.

Nah, but it looks like plenty is being dumped away to the west of us
Was it you doing the secondary fermentation, or a natural thing that particular mix did if left to its own devices.
Your bottles a much sought after prize then.
Did you?
You'd bottled it and somehow managed to forget you had it!
How long did you keep it in the demijohn, as a rule, before bottling.

But with the wind from the west, won't it reach you.
 

Bobby Mhor

Legendary Member
Location
Behind You
Good morning :hello:
Bit :cold: out...
Low as 0.0c at 7am:cuppa:
 

Bobby Mhor

Legendary Member
Location
Behind You
Was it you doing the secondary fermentation, or a natural thing that particular mix did if left to its own devices.
Your bottles a much sought after prize then.
Did you?
You'd bottled it and somehow managed to forget you had it!
How long did you keep it in the demijohn, as a rule, before bottling.

But with the wind from the west, won't it reach you.

It happened naturally..
The problem with too many home brewers is the urgency to neck the produce..:laugh:
The recipe book and notes may be here somewhere but I cannot remember the last time I saw it.
Each recipe was different,
once again, I spent lots of time removing the plonk avoiding debris at the bottom of the demijohn, I used some finer (?) that rubberised everything together and left the bottom inch plus in when syphoned off.
Been a long time..hic.
 

classic33

Leg End Member
It happened naturally..
The problem with too many home brewers is the urgency to neck the produce..:laugh:
The recipe book and notes may be here somewhere but I cannot remember the last time I saw it.
Each recipe was different,
once again, I spent lots of time removing the plonk avoiding debris at the bottom of the demijohn, I used some finer (?) that rubberised everything together and left the bottom inch plus in when syphoned off.
Been a long time..hic.
True dat, not always the brewer either. Someone made themselves sick after they helped themselves to the contents of the demijohn. Poured it straight into a small glass, as though it were an oversized bottle.
They'll turn up when you go looking for summat else, as is usually the case.
Used a "J" tube, held off the bottom when siphoning. Did consider using one of the mixes for clearing and containing the sediment, but tales of it spoiling the finished product put me off.
 
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