I do like to spend part of a festive day progressing my wines. Today I racked (first time) the blackberry and raspberry that went into the demijohn on Saint Patrick's Day. I had a bit of difficulty with this one which I began on the first day of March. The first yeasting went nowhere. It fermented nicely on the second attempt. I noticed today that there was a lot of sediment so made racking a priority.
The wine is a good, bright colour and has little sweetness left in it. For the first time ever I added sugar. Just two tablespoons, dissolved in boiling water and cooled down to blood heat. I also added a dash of white wine left over from last night.