By Jim Inder
1. When
making a berry wine put your crushed berries in a
muslin bag. It’s not as messy as using cheesecloth
or strainers. A small muslin bag is great when using
elderberries or a small amount of raisins. It’s better
if you sew a drawstring in the top of the muslin bag
and tie it before you put it into the fermenter. This
will ensure that the bag won’t open and spill the
contents when you are stirring your must.
2. If you
have one of those plastic primary buckets with a “stubborn”
cover, here are a couple of tips. (a) When starting
a fermentation run very hot water over the cover to
expand it a little—it will go on much easier. (b)
To remove the cover heat the top and the edge with
a hair dryer—it really works!
3. Do you
find it difficult to crush those Campden tablets?
Put them in hot water in your measuring cup–they will
dissolve in a few minutes.
4. If you
have to carry your carboys when full, you know what
a chore that can be. To make it a little easier, I
use one of those plastic containers that are used
to carry milk. I’ve also seen them used to carry large
bottles of pop. There is a hand hole on each side,
making it much easier to carry.
Jim is an avid winemaker who enjoys making wine
from wild berries and just about anything else that
pops into his mind.
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