Slowly Slowly


Strictly speaking grapes shouldn’t be in a fermentation bin for much longer than a week, but I’ve added another 5kg garnered from various corners of West London as the original amount was just under 2 gallons.  The idea was to make it just over. But I ended up with more than intended and it’s now just under 3 gallons.

So a combination of the fermentation process still being quite active and me getting busy with other things means it’s still bubbling away in the bin.  Straining and transfer into demijohns is hopefully imminent…


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