16/07/04
Chai Maison Cabernet Sauvignon
After the last 30 bottles only lasted 30 days we were forced to do another - by popular demand!!!  Ask Annette when you need to put the yeast in?!!!!
Bottled 17/08/04.  Tasted 17/08/04.  Very good for 2 mins in the bottle!!!  :-)

16/06/04
Golden sweet white
A sweet dessert wine!!!!!

Pineapple    1kg
Apricots    825g tin in light syrup
Sultanas    500g
Citrus peel    250g
Stringy bark honey    250ml
Brown sugar    500g
White sugar    1kg
Orange juice        500ml
Water        4 litres
Yeast nutrient    1 teaspoon
Citric acid    1 teaspoon
Malic acid    1/2 teaspoon
Tartaric acid    1/2 teaspoon
Ascorbic acid    1/2 teaspoon
Port/sherry yeast
S.G. 1110
Fermented 15°C
Transferred off the pulp 10/07/04
F.G. 990, 10/08/04.
Racked and sweetened @ 20g/l 19/08/04.  Needs fining as the orange peel has left a bitter taste from the pith - might try skim milk or egg whites.

09/04/04
Juicy fruity red
We are aiming for more complex wine with a broad range of flavours, rather than a single fruit variety wine.  The fruits were chosen to give different aspects to the wine eg. elderberries for their tannin grip, blueberries for their colour, damsons for the body etc.

Raspberries    2kg
Elderberries    5kg
Blueberries        10kg
Blackberries        2kg
Damsons        4kg
Black cherries        4kg
Strawberries        1kg
Sugar        6kg
Water        12litres
Yeast nutrient    5 teaspoons
Citric acid    5 teaspoons
Shiraz yeast

S.G.  1070
Fermented on skins 6 days @ 15°C.
Pressed 35 litres of juice and fermented to 990.
Great colour.
Still in progress 20/07/04.
Tasted 19/08/04, good fruit characters, heaps of tannin!!!!