Mixed Berry Punch Gets Bottled
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After several months of fermenting, clearing, and fining, the Mixed Berry Punch, made from a store-bought concentrate, is ready to be bottled. The resulting wine is a bit on the sweet side, as it did not fully ferment to dryness. Perfectly fine, because this sort of fruity punch wine should be on the seet side. In fact, I'm going to add a pound of sugar to it to sweeten it some more! In preparation for bottling, I cleaned and sanitized 30 bottles, added metabisulphite and sorbate, and then added the dissolved sugar. Interestingly, when I added the dissolved sugar (melted in about a cup of water), the sugar re-crystalized in the carboy and took some vigorous stirring to get it dissolved again. That's the first time I've come across that phenomenon. Perhaps the juice was too cool after sitting in the cellar for the past few winter months. I was able to cork 30 bottles of this nice sweet juice. With an alcohol percentage at around 13%, this should age to be some very pleasant wine.
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