Wine making has been practised for even longer than beer and although it takes a bit longer, was also a family affair. Although wine is essentially the product of fermented grapes, it has been said that; "If it will make good compost, It will make good wine" Whilst this is not absolutely true, a good wine-like beverage may be made from a wide variety of both fruits and vegetables, and next time that the fruit on your tree all ripens at the same time, instead of dumping it, why not try making some wine!
|FINAL HYDROMETER READINGS
||998 OR LESS
||1005 - 1038
- GRAPE WINE
- PEACH / APRICOT / MAROELA WINES
- SWEET ORANGE WINE
- MULBERRY WINE
- PORT WINE
- PLUM WINE
- PINEAPPLE WINE
ACID TESTING OF THE MUST
- 5 - 25ML SYRINGE
- 100ML MEASURING BEAKER
- GLASS JAR
- N/10 SODIUM HYDROXIDE SOLUTION
- INTO THE JAR PUT 100ML DISTILLED WATER. (MELTED FRIDGE FROST)
- WITHDRAW 5ML WINE MUST WITH SYRINGE AND RUN INTO WATER.
- ADD 5 DROPS OF PHENOLPTHALIEN.
- RINSE SYRINGE AND WITHDRAW 25ML N/10 SOLUTION.
- RUN SLOWLY INTO MIXTURE, STIRRING UNTIL MIXTURE TURNS PALE PINK.
- SUBTRACT READING ON SYRINGE FROM 25.
- THIS NUMBER X 0,14 = TOTAL ACIDITY (CITRIC) IN THE MUST.
- TO ADJUST TO DESIRED AMOUNT, 1,4GM/LITRE OF CITRIC ACID WILL CHANGE ACIDITY BY 0,1%.