13/11/2016 CJJ Berry First Steps in Winemaking.
30g Cloves, 1.5kg sugar (I used various to give some depth of flavour) 30g ginger, 3 limes, 1 orange, yeast and yeast nutrient.
The ingredients were put into the fermenter and stirred twice daily until getting strained into the demijohn on 18/11/2016. This was under the stairs for a while so was fermenting quite slowly and wasn’t racked until 27/4/2016.
This photo was taken on 6/5/2017 and shows how deep it is in colour. It is taking a long time to clear and on siphoning, it had a strong taste of cough sweets (looking forward to my medicine)