I never thought when I started brewing again that I would be a seasonal brewer. As it turns out we keep our house about 10 degrees higher in the summertime than is really best for making wine and mead. So I now have to wait until the fall when we keep the house cool. I’m sure I am keeping with a more traditional way of brewing – keeping with the seasons and using fresh ingredients.
That said, I now have a wine in production. Simple: a Welch’s 100% Grape Juice concentrate wine. This is a quick – some call it “jug” – wine that will be ready 30 days from last Friday. It feels good to get back to the art of brewing. I spent extra time making this batch as close to the recommended original gravity as possible. The wine needed to have some of the concentrate and sugar removed and fresh water added to bring the O.G. into the 1.090 range. This should produce a nice 12-14% abv wine. I’m looking forward to the results.
Apfelwein is next on the schedule. After that, I have a “to do” list of wines ranging from Banana to Apple-Jalapeño. I think it is going to be a good season…
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