https://wiki.jessen.ch/index?action=history&feed=atom&title=Personal_pages%2FFirst_steps_2013 2026-05-31T15:00:15Z Revision history for this page on the wiki MediaWiki 1.26.4 https://wiki.jessen.ch/index?title=Personal_pages/First_steps_2013&diff=771&oldid=prev 2020-07-06T19:16:36Z

<p>Created page with &quot;==First steps 2013== &lt;h3&gt;Rose hips&lt;/h3&gt; &#039;&#039;&#039;2013/11/26&#039;&#039;&#039; There is 9.8kg in the plastic container. I think I will shake them portion-wise in the white colander to filter away...&quot;</p> <p><b>New page</b></p><div>==First steps 2013==<br /> <br /> &lt;h3&gt;Rose hips&lt;/h3&gt;<br /> <br /> '''2013/11/26''' There is 9.8kg in the plastic container. I think I will shake them portion-wise in the white colander to filter away the leftovers, petals etc. I'm betting on that it'll come off easier when they're frozen. I'm thinking the hip-wall needs softening, that is what seem to happen in nature when they're left in the colder weather. They soften inside and the skin/wall grows soft too.<br /> <br /> '''2013/11/27''' I shook the frozen rosehips to try to shake off the dirt, this was somewhat successful. Then I rinsed them with the showerhead. Then I cooked them at low temp for about an hour. <br /> They went quite soft. I reused the water 3litres twice, then added 2kg of sugar and put it back in the vat. I also took about 200ml and added 5ml of the yeast for a starter.<br /> <br /> '''2013/11/28''' I added 1L of water and 1kg of sugar, so 4litres and 3kg in total. I also moved to a 30L vat, the 15L vat seemed to have too little room on the top. Total weight = 9.8+4+3 = 17kg.<br /> <br /> '''2013/11/29''' Have added in the starter, put on the airlock and moved the vat into the boiler-room. This is going to be interesting. 16:50 Saw a bubble from the hips.<br /> <br /> '''2013/12/01''' there is pressure in the rosehips, but no sustained bubbling.<br /> <br /> '''2013/12/02''' the rosehips have started to bubble slowly. <br /> <br /> '''2013/12/08''' rosehips are bubbling steadily, three times faster than pearjuice and -mash.<br /> <br /> '''2013/12/16''' rosehips are bubbling steadily.<br /> <br /> '''2013/12/28''' rosehips are bubbling steadily.<br /> <br /> '''2014/06/01''' rosehips bubbling slowly.<br /> <br /> '''2014/01/13''' rosehips are bubbling. <br /> <br /> '''2014/1/14''' rosehips bubbling. <br /> <br /> '''2014/1/20''' rosehips bubbling.<br /> <br /> '''2014/02/02''' rosehips bubbling.<br /> <br /> '''2014/09/13''' the rosehips have stopped bubbling long ago. I am wondering if adding some pektinase now might change anything? Hmm, apparently rose hips do not contain any pektin. Maybe give them a good stir with the drill?<br /> <br /> '''2016/10/30''' I took a little sampling of the juice to see if it might useful as colouring. I also measured the sugar, 70+ !!! Have taken a bit of the juice and added .5ml og yeast. &lt;br/&gt;<br /> '''2016/11/06''' Added 6litres of water today, seemed to have produced a bit of pressure, although not enough to cause bubbles. I though the maische might be too acidic for the yeast to work, so I added the water to dilute. I also added water to the yeats starter from above.&lt;br/&gt;<br /> '''2016/11/07''' added 3 litres of water, produced bubbles when I swirled it strongly.&lt;br/&gt; <br /> '''2016/11/09''' there is pressure on the airlock, and it has bubbled. There is also condensation, which suggests heat production in the mash.&lt;br/&gt; <br /> '''2016/11/11''' definitely bubbles. Observed 4-5 over a couple of minutes.&lt;br/&gt; <br /> '''2016/11/12''' steady bubbles, 9/minute.&lt;br/&gt; <br /> '''2016/11/20''' steady bubbles, less frequent.&lt;br/&gt; <br /> '''2016/11/21''' I noticed many hips rising to the surface, apparently full of air or CO2. I used the drill with the paint stirrer to mash up the hips into a pulp.&lt;br/&gt; <br /> '''2016/11/22''' Gave it another go with the drill and the paint stirrer.&lt;br/&gt; <br /> '''2016/11/27''' still pressure on the airlock, many bubbles after giving it a swirl. Checked the sugar the other day, around 40.&lt;br/&gt; <br /> '''2017/03/18''' Felt like many whole hips had sunk to the bottom. Gave it another go with the drill and the paint stirrer. Still bubbling slowly.&lt;br/&gt; <br /> <br /> <br /> ===Mirabelle===<br /> 2015/09/16 I am retro-adding this as I didn't write up much when I did the first steps. From the fruit picked up over at Lydia's place, I had one batch of mirabelle. After fermenting and distilling once, I added more sugar and water and left it to ferment a second time. See below for details on the distillation.<br /> <br /> ===Elderberry/holunder===<br /> 2015/09/19 I am retro-adding this as I didn't write up much when I did the first steps. The elderberry spent 18 months maturing in a bottle (since Feb 2014). It has come out very nice, nice nose, nice taste.</div>

Per Jessen