This is the awaited second part of the tutorial how to make your own wine and not die trying xD.
Time has passed and it 8 days since we left our beloved fermenting wine that certainly is not yet baptized. During all these days, has been removing and taking action with the hydrometer. The waiting time may vary depending on the factors discussed in the previous post, water quality, temperature, etc ...
One that our beloved wine reaches far 1005 is time to stop the fermentation, for we shall need the following:
- A container or more to temporarily store wine Siphon
- envelope stopper
The process is as follows: it is necessary to remove the wine from the container in which it was fermented cleaning power. To do this we use the trap, as old as the Romans did. To keep the wine in our case we previously washed scrub buckets.
This image shows the invention and can also use the famous phrase, which you can use in other contexts "Chupa chupa I notice you : P". It is possible to accelerate the process of transferring placing the container with the wine at higher altitudes.
Once the transferring is necessary to clean the bowl to remove any residual fermentation. Once clean and re-pouring wine and adds the envelope Stopper.
Stir for 5-10 min and allowed to stand. Thus
stop the fermentation, for we have reached the level of alcohol necessary. It is important to go stirring the wine three times a day. The process ends when the hydrometer dial 994, it is assumed that within two or three days, the wine is ready.
Once ready, be employed to consumer tastes, you should not drink it all at once: D
PD: Suggestions welcome to christen the wine, the requirement is to be contained in terroir, in this case Sundbyberg .
This image shows the invention and can also use the famous phrase, which you can use in other contexts "Chupa chupa I notice you : P". It is possible to accelerate the process of transferring placing the container with the wine at higher altitudes.
Once the transferring is necessary to clean the bowl to remove any residual fermentation. Once clean and re-pouring wine and adds the envelope Stopper.
Stir for 5-10 min and allowed to stand. Thus
stop the fermentation, for we have reached the level of alcohol necessary. It is important to go stirring the wine three times a day. The process ends when the hydrometer dial 994, it is assumed that within two or three days, the wine is ready.
Once ready, be employed to consumer tastes, you should not drink it all at once: D
PD: Suggestions welcome to christen the wine, the requirement is to be contained in terroir, in this case Sundbyberg .
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