Bathtub wine; two new batches in the works

We have been waiting quite a while to feel settled enough to begin making wine again.  The time is now – in the last couple of days we started two new batches of wine: currant/gooseberry and strawberry!

I grew the currants and gooseberries, using two years worth of berries, cleaned and frozen until we were ready, in the old garden.  The strawberries are from the Klicker farm here in Walla Walla; I purchased their cleaned and frozen berries after tasting some fresh to confirm their ‘rightness’.  Presently, the berries have been thawed, the sugar, campden tablets, tannins, yeast nutrient, pectin enzyme & yeasts have been added and the pots topped with water.  Now we stir the must, still on the fruit for now, to encourage the yeast to multiply.

Both recipes are from Terry Garey’s ‘The Joy of Home Winemaking’ – but we are making five gallons of each.  It is exciting to be at it again, even though I am going to be making one or two grape wines (my first try) when I begin Fall Quarter at WWCC.

72 degrees consistently, easy to clean and get to, so the tub in the new fermenting station.
72 degrees consistently, easy to clean and get to, so the tub in the new fermenting station.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s