Rack jasmine tea wine

Racked this from its lees; has taken on a greenish tinge, though tastes slightly sharp and strong. It's still young, so this shouldn't be a problem yet. Fermentation not quite finished.

Jasmine wine to secondary fermentation

Very sweet still, and stiff too - and not clear in any way. Looks more like a Halls menthol than anything else. Moved into a demijohn with airlock to continue its fermentation.

Started jasmine wine

Following Jasmine wine recipe.

Used Chinese Jasmine tea. This is pretty tannin-heavy, hence the extra acid in the recipe; in this case, tartaric acid to boost bacterial resistance - most fruits already contain a lot of this, so don't need extra, and the softer tasting citric is used instead. If it's too much, we can try malo-lactic conversion later.

Used Brita filtered water for everything, boiling it to dissolve the sugar and work with the tea. Sulphites were added to the water in the bucket to reduce chloramines (Brita filters only take out 74.4% of the chloramines as far as I can see, and diacetyls are tasteable.. not good). Added everything into a fermentation bucket and took gravity readings after adding just 1kg cane sugar - only 1060 or so, so topped up to 1.5kg cane and and 100g fructose that I had lying around, then gave it a good stir. Checked gravity again - 1107! Much better.

By now the temperature is below 30C (and falling to room temp), so added yeast, covered with clingfilm and later the lid, and left to ferment.

OG: 1107

Target FG: 0994