The fizzing seems to have died down to almost nothing now. Given that it has now been three weeks at it I am going to assume that the ferment has done it's dash.
There is a LOT of sediment in the bottom of the bottle, so I decide to decant it to another bottle to get rid of that before freezing it for a few days to kill off any remaining yeast etc.
The decanting didn't actually go all that smoothly. I couldn't find the funnel and thought "I'll be ok just pouring it - the bottle has a wide mouth. Yeah, right. Glad I decided to do this in the sink as there was quite a bit of spillage.
Combining what I took out to make room for the sugar etc, with what I left behind, full of sediment, as well as what I spilled, I end up getting slightly under half a bottle of actual drink left. Still, 1.5L of 'wine' isn't bad for $5
Into the freezer.
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