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Fermentation.

This is the boring bit. You must leave the foetal wine alone for a some time between a couple of weeks and a couple of months. After this time, the fermentation should cease. Look for the following signs :

  1. A specific gravity of 1005 or less.
  2. No bubbles in airlock.
  3. Wine starting to clear from top.

At this stage, many schools of thought advocate leaving the wine in the demi-john to mature, even before leaving it to mature in the bottles. Obviously that school of thought is ignored.

The mush has turned into wine but does not look terribly impressive. It needs clearing.


See also : Preparation
  : Clearing
  : Drinking
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