We got another donation of grapes on Friday evening so a chunk of yesterday was taken up with processing them. You can’t leave fresh fruit too long or it goes bad, so time was of the essence. I’ve produced another demijohn of wine and another bottle of grape juice.

The original gravity of the wine was about 1.056 and, within a couple of hours, fermentation was clearly underway. Meanwhile, I also racked off the two existing demijohns into a single container. Fermentation seemed to have come to a halt (they had got down to 1.002 / 1.003 – a minor discrepancy despite being started at the same time) but there has been a little more activity since being transferred.

I’ll get that racked off two in a week or so (whenever activity slows right down) and then I’ll probably be able to bottle both batches together around the end of October before storing them for several more months to condition. Will it be any good? Hard to say but hopefully I’ll at least learn something to benefit future experiments and, ideally, I’ll end up with a half-way decent drink.