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Pour the sweetened yeasted liquid into a clean cask, jar or bottle (depending on the quantity) until it is filled to the top. Keep any surplus in a bottle for topping up the water receptacle during fermentation. Stand the cask (or jar or bottle) on a tray in a warm room. Fermentation soon begins and froth will pour out over the side of the container. Fill up again from the surplus bottle until a froth no longer forms. Insert a cork into the container, loosely at first, but when the fermentation is over and no bubbles of gas are seen, then cork tightly. If you want a really clear wine it should be racked from time to time, i.e. pour the clear wine from the old bottles, into clean ones, keeping the yeast deposit to re-clear in the old bottles. |