Bottling

In the never-ending struggle to free up Demi-Johns tonight I bottled 2 lots of wine. Which means I now have 4 empty DJ's (out of 30). Tomorrow I'll fill 3 of them up with the 2nd batch of this years blackberry wine. That'll leave one for racking purposes.

Anyway tonight I bottled Green Tea & Ginger Wine, and also the last of the blackberry wine that I made with foraged berries last year. The latter was fermented using GV2 yeast, a recommendation from a forum. And here is your piccie of the bottles, tomorrow the shrink necks go on and they get laid down. ('scuse the unpolished bottles).

Some months ago this was very acidic and a bit harsh. Perhaps not surprising as Blackberries are high in malic acid and GV2 isn't an acid reducing yeast (as far as I know anyway). Tonight it's a bit better, but not much. Apart from that its just fine, so its a case of carefully selecting what we drink it with I guess. Here's the recipe

The Green Tea & Ginger is the same great winner that we know and love.