Fermenting

Strawberry and Raspberry fermenting merrily

I had two lots of yeast to choose from last night. One, from VinClasse, smelled a little sour and is three months from its sell by date. The other one (Youngs) was fresher but there wasn't much of it and I wanted it for white currant wine. It might be a while before I get to Nature's Way in Belfast. So I asked Bert to sniff the VinClasse, second opinion and all that. Of course he was wreathed in pipe smoke and could smell nothing else but his aromatic tobacco which reeks like old woollen socks sprinkled with essence of vanilla.

Nevertheless he pronounced the yeast fine and I tossed it into the bucket thinking to myself, if it hasn't started fermenting by tomorrow I'll re-yeast. No need to worry for it was off and running by bedtime. I've used yeast with added nutrient for a long time now and it is always quick to get started.

I really wish we had a decent wine supplies shop close by. There is a place near Ahoghill but it's more about beer and every time I go there there is always something needed that they haven't got. Which is annoying.