Main fermentation

DIFFERENT Blueberries Figs Rhubarb Raisins TREATMENT Attachment Mass fermentation Main fermentation

WINES Appples Hips Rowanberries     Freezing Sulfur Stop fermentation

-Syrup: Dissolve the sugar in 4 liters of water.    Table wine:Use 500-750 g sugar    Fortified wine:Use 2,5 kg sugar  -Mix the ingredients in a balloon, and add the syrup when temperature is about 25 degrees.   The balloon will contain 17-22 liters of liquid in total. Add clean water if necessary.  -Use fermentation lock, and check that fermentation has begun (bubbles in the fermentation lock).  -Put the balloon in a place where the heat is constant, preferably 18-20 degrees.  -The wine is now to ferment.    Table wine in 1-3 weeks    Fortified wine in 3-5 weeks.  -Shake the balloon gently every other day, and test the wine with oechsle-meter after a week - after that 1-2 times a week. Table wine:    -When the oechsle-meter shows -2, the yeast is to be stopped. If you want a dry wine, you let it ferment out completely.    -Test the wine. If you find the wine too acidic, make it sweeter in the manner described below.    -Now the ferment is to be STOPPED Fortified wine:    -When oecsle-meter shows under 10, you tap off 1 liter of the wine and dissolve 250 g sugar in it.    -The mixture is poured back into the balloon. In this way the alcoholic strength is maximized, and also the conservation.    -By sprinkling a little at a time, you prevent that the fermetation stops and the wine becomes too sweet.    -Test the wine when the fermetation slows and until it dies completely.    -Taste the wine. If you find the wine too dry (acidic), make it sweeter in the manner described below.      Tip: Normally +20 oechsle-degrees is suitable for ex sherry.    -Now the ferment is to be STOPPED Sweetening  -Tap off 1 liter wine and dissolve 100-200 g sugar in this liquid.   The mixure is poured back into the balloon. Shake well, and taste the wine again.