Font-size:A A A A A Ikke innlogget. MAKING WINE   Wines:   Blueberries   Apples   Figs   Hips   Rhubarb   Rowanberries   Raisins   Various stages Pretreatment: Attachment Pretreatment: Freezing Pretreatment: Mass fermentation Treatment: Sulfur Main fermentation Stop fermentation   Send me your TIP

Stop fermentation If it is more than 2 minutes between every "plopp" in the fermetation lock, it is time to stop fermentation.  -Dissolve the bag with sulfur in a cup of lukewarm water. Pour it into the balloon, and shake the balloon vigorously for 1-2 min.  -Dissolve yeast stop in a cup of lukewarm water. Pour it into the balloon, and shake the balloon vigorously.  -The carbonic dioxide is to be removed to clear the wine easier. This also remove the taste of yeast.   Shake the balloon for 2-3 minutes 3-4 times a day for 3-4 days. Tip: If you stick the wine to another balloon, you remove yeast remains in the bottom of the ballon.          Now: Let the wine stand completely still for 2-3 days before adding sulfur and yeast stop to the balloon. Make sure that all the carbonic dioxide is removed by locking the cap, shake the balloon, and gently loosen the cap. If all carbon dioxide is removed, you will not hear anything. If you hear a hiss, you have to shake the balloon more. When you are sure that all carbonic dioxide is removed, the wine should be at rest in 3-4 days before you stick in to another balloon. Make sure that you don't get the sediment to the new balloon. Clearance Add kiselsol directly into the balloon, and shake vigorously. Let the balloon to stand undisturbed for half an hour. Add liquid gelatin, og gelatin powder dissolved in cold or lukewarm water. Shake the balloon vigorously in 1-2 minutes. Place the balloon cool and so heigh that you will not have to move it before you stick the wine to another balloon. Leave it for 8-10 days or to the wine is crystal clear. Stick the wine to another balloon without the sediment, and let the balloon stand cold and still with the yeast lock on for 5-7 days. Now is the wine for that matter ready to be botteled. However: If the balloon is quite full and stands in a cold place, it is better to cold stabilize the wine for a month. Then the wine crystals is settled in the balloon, and you don't get these in the bottles.