Getting the Beaverdale Chablis Blush going

My final task for the weekend was to get a second wine going. I have had this kit for quite a while now. I got it with the first lot of wine gear, so its about time I got it going.

I emptied the bag of grape juice into the demijohn and rinsed out the bag with water and poured that in too. I filled the rest of the demijohn with a mix of cold and boiled water in order to keep the temperature of the wine at about 20 degrees. I shook it well and measured the gravity to check it was fully mixed. It was about 1.080, matching the target of 1.075-1.080.

I was told this was a Rose but it looks pretty dark at the moment - I therefore ignore the "white wine only" instruction to add the Bentonite. I did add the oak chippings and then the yeast and gave the demijohn a good shake until my arms hurt. I then poured a little extra water into the demijohn to wash all the yeast and chippings that had stuck to the mouth of the demijohn into the wine. However, I got a bit carried away and filled the demijohn up a little higher than I should have done. Hopefully this won't be a problem.

I finally put the airlock in the top and placed the wine in the brewery.



Unlike the Plum, this can now be left alone for 2 to 3 weeks while fermentation completes.