Wine Development

Further to previous blip, my wine from the grapes from Rachelle’s garden has now stopped fermenting and so it had to be transferred to another container leaving all the fermented grapes behind and adding some yeast retarding substance and finings to help it clear. Much sanitizing and hand washing before this could be performed but got it done without too much wine splashed around - encouragingly the small taster I took out tastes remarkably like wine - though a little too acidic yet - as this is what will happen next - CO2 has to gradually be expelled to cut the acidity. But I was surprised how much it tasted like wine already. Fingers crossed for the 25 bottles it will produce