Racking away

I wrote before about my attempts to make gooseberry wine. Well, after a few weeks fermenting away in the demi-john, a thick layer of sediment had formed and the bubbling was down to a minimum, which meant it was time to separate the wine from the dead yeast.

Racking gooseberry wine

Racking gooseberry wine

The wine looks lovely and clear now, and still smells pretty alcoholic. The only thing that disappointed me a bit was the wastage due to the height of the filter at the bottom of the syphon. Having put so much home-grown fruit into it, the losses at every stage in the process are a bit saddening. I think that losses from the initial open fermentation stage should be smaller for larger volumes, so the only thing to do is ramp up production next time…