What a ****ing idiot.
I Normaly make beer and do full boils and use an immersion chiller to get to pitch temp in around 25 minutes. I have done a few of my own wines with concentrate and added water.
I've also done wine from fruit and done 3 litres of must added sugar and topped up to 5 litres.
Today I picked a load of wild apples and elderbery to make apple and elderberry wine.
I boiled the elderberry in 1.5 litres of water and strained. I then juiceded the apples and got 3.5 litres of juice. So 5.5L in total.
The resultant juice was at 1060 so I added enough sugar to take it to 1090. So that when I boiled down to 4.5L (1 UK gallon) I'd get a 1.100 SG.
All good. I added some raisins, Juice of 1 Lemon and 1 tea bag. I then boiled to 1 gallon.
This stuff tastes wonderful. It was the last of the elderberries and apples available.
Why am I pissed?
Well I've read about all you guys who don't have a chiller using an Ice bath.
So I though I'll do the same because I have no chiller suitable for 1 gallon.
Can you guess what's coming.
I guess you guys chill it in the pot/kettle.
I racked to the carboy then tried to chill it.
Bang.....Thermal shock to the carboy.
I'm an idiot!!!!!!!
Last time I put effort into making a good wine the stuff was full of maggots.