Winemaking stage 2

Smell of fermentation in the flat was getting more intense every day so today time has come to put both wines in demijohns. Firstly all equipment was thoroughly cleaned and disinfected.

I tried not to disturb fermenting must and carefully gather and squeeze most of fruits from top of fermenting buckets.

Remaining must was poured into demijohns through muslin bag and funnel. It is important not to rush this process and not to squeeze muslin bag, my plum wine from last year which was rushed through muslin bag, never really cleared and there is quite a bit of sediment in bottles.

Finally after couple of hours of dripping I have 2 demijohns of awesome looking Black and red currant wine. I will be racking it in about a month time.

Some observation:

Original recipe was incorrect, actual proportions for one gallon of wine should be 3.5l of water not 4.5l! I have way too much must left over and quite a bit of sugar wasted, may add about 100-200g of sugar after first racking in about a month time.

I am not sure whether this is effect of pectolase or type of fruit used this time but must was really clear with fruits very clearly separated. About 30 minutes after putting must in demijohn thin line of sediment formed on the bottom and it looked like it was almost ready for racking straight away, I have high hopes regarding clarity of this batch.