After the formal part of the evening was over Norman our long standing and highly experienced member in both beer and wine making gave a pre vintage rundown on preparations for the new season. He emphasised cleanliness and gave instructions on cleaning fermenters and equipment made from different materials. Plastic containers are not to be scrubbed as the surfaces are roughened which allows bugs to hide and create contamination. All equipment can be cleaned with a caustic soda solution in water. After cleaning a 10% citric acid wash should be used to neutralise the caustic soda.
Norn pointed out the need to do the acid test on juice to gauge acid present and to adjust it if it is too high by adding calcium carbonate. He also talked of doing the test to measure the level of free sulphur dioxide in the wine. This should be kept at 20-30 ppm to control oxidation.
The raffle, several bottles of cider, was won by Arns.
For the Points Cup competitions Bob won Silver for his Pilsner and Brian Silver and Joe Bronze for their Dry Red Grape entries.