Wine No. 2: Secondary Fermentation

The procedure for this one is different from Wine No. 1. Here, all the sugar is added in the first fermentation. The wine is then racked into a demijohn to continue fermenting for a few weeks. The recipe then calls for a second racking to clear for 6 months or so before bottling.

So this process was pretty straightforward, just straining the brewing mix into a demijohn and fitting the airlock. As usual, I took a little taste, and I have to say it tasted remarkably like white wine. Not hugely elderflowery (compared with the elderflower cordial Lesley made last summer), but maybe subtle is good here.


A little way to go before this is clear