Plum Wine. Racking And Bottling Plum Wine And Other Country Wines (Part 2 of 2)

hello I'm in Essaouira and this is by the farm and today we're going to finish making some plum wine I started this wine off several weeks ago six or seven weeks ago now if you haven't seen that video I'll leave a link on the screen and in the information section below and although the recipe I started off was for plum wine that you can use almost any fruit several flowers and lots of vegetables as well to make wine and the principle is pretty much all the same so here's the wine I started on the 23rd of August and today it's the 13th of October so it's been it's been a few weeks and what's happened is that this has pretty much finished fermenting and I know that because there are less and less bubbles are almost no bubbles going up through the airlock here so if we just have a look at it was quite a lot of dust on it but if we just have a look at it there are still a few bubbles coming so it hasn't completely finished fermenting and then at the bottom there is masses of sediments now I can see by looking at it that this isn't sugar that hasn't been used by the yeast this is just the sediment from all bits that were in the plums when I put the plum juice in there so the next stage is to take the liquid out and leave that sediment behind because we don't want nuts in our wine and to do that you will need another demijohn or another container and it will need to be sterile and you also need some sort of siphoning tube so here is my like demijohn I just emptied the sterilizing solution out of it and giving it a rinse out here's my siphoning tube I use one that has this little cup on the end of it which sits in the bottom of the demijohn and in theory has stopped so much sediment going in and it has a little tap on the end which works oh not her depending on what day of the week it is so what I'm going to be doing it's putting this into my demijohn and I will need to suck on this end of the tube to bring the liquid up and round and then that's will go into my clean demijohn to transfer the liquid in because there's so much sediment at the bottom is I'm actually going to hold this for a while and to stop it stirring up that sediment so here we go but this demijohn very much needs to be below that demijohn for the gravity to work through but I'm going to move it in a second because I just want to show you the process and that I'm going to use now this may or may not work with them being level but we'll give it a go so I'm going to put my tube into the demijohn at this end and because of all that sediment I'm going to hold it normally I would let it drop to the bottom and I'm just going to start at the end of the tube it's not gonna work like that so I'm gonna have to put it on the floor and there you go and as soon as I've lowered the empty chair demijohn below the full one is starting to flow and tipping the demijohn and just to try and get out as much of the clear wine as possible without without taking the sediment with it okay so I can see a lot of the sediment is starting to go into that into the tubing now I don't really want nothing so that's it I'm done so I have to counted as much as I can out of the full one into the empty one and I've managed yet again to get the siphon stuck in the top of it so there we go you don't want to leave that sediment to settle and dry in the bottom bottom of your demijohn so get that rinsed out fairly soon so now I'm going to top this back up with some some boiled cold water I'm going to put my my airlock back on I'm not going to change the water in my airlock and it just has fresh water because this has been sitting for a number of weeks and the next thing to do is to make sure that you label it I'm putting the label over my previous label so I don't get confused as to which is which so that's now says plumb line started the 23rd of August 2018 and it was racked which is the process which is done on the 13th of October 2018 and I'll now put this into a cool place to sit for between three and six months and how long you leave that is up to you I've got to say we have learned that the longer you leave the wines to sit the better they become if you only have one demijohn you're going to rack the wine into a sterile container washed and sterilized of demijohn and then siphon it back into the same demijohn and do the same process we've put in the airlock on it and leaving it highly recommend that you get a minimum of two demijohns just because this maintenance this process so much easier I mean even the airlock on it because there are still some bubbles in there which means there's still some sugars and nice going on still some action happening if I bottle it this stage there's a very real risk of the pressure building up inside the bottle and your cork popping out or if you've got a screw top there's a real risk that the whole thing could explode if the pressure built up too much so I'm very happy just to leave it to sit for another three to six months and then I'll go on to bottling which I'll show you next so this is a demijohn of well I've called it a mystery wine because I can't remember exactly what was in it but anyway there you go the information is that it was started 15th of September 2017 I racked it on the 5th of November 2017 and then I racked it again on the 1st of September 2018 so it's a good here in a bit since I made this wine the thing that I have learnt about these homemade country wines is that you cannot hurry them if you rush them you just don't get as good a wine and you will run into more problems so is a case of being very patient if you see at the bottom there's still quite a lot of sediment so even though I've wrapped this off twice there is still sediment in it and then to get the wine actually into the bottles you'll need to actually encourage the wine throughs until the wine starts flowing down and then get it into a bottle [Music] and this is the point at which your patience really comes into play because you now need to leave that wine to sit in the bottle for a few weeks to a few months to maybe even 18 months so just to show you some wines I made previously here is a pear wine which I started in November 2017 I only bottled this up very recently mr. J has tried one bottle of it because it's well over a year old but he's still very keen just to leave that to sit for best part of another year and maybe have it Christmas 2019 this is a dumbs and wine that I started earlier in the year I'm really pleased with the color of this it is absolutely beautiful it's a really pretty color and again we will be leaving this for quite some time to sit in to mature and here's the wine I've just bottled up which would very definitely be sitting for some some time now again it's got a lovely color it's nice and clear I'm really pleased with it well that's it for me today I hope you've enjoyed seeing the last two stages of how I make a country wine and so wherever you are in the world and whatever you've got planned for today I hope it's a fruitful one and I also hope you'll join me again tomorrow [Music] [Music] you [Music]

Channel: Liz Zorab - Byther Farm

Views: 16,157

Keywords: plum wine, homemade wine, homemade plum wine, home made wine, country wine, liz zorab, how to make, easy to make, easy homemade wine, byther farm, homestead UK, homesteading UK, smalholding, homesteading, how to, organic, homegrown, cook from scratch

Id: 8jMH47JjaP0

Length: 10min 16sec (616 seconds)

Published: Mon Oct 15 2018