This mornings productivity

Vossy1 · Post by **Vossy1** » Thu Dec 14, 2006 12:07 pm

We have orange, grapefruit and elderflower wine

Anybody else doing any wine at the mo

deadlydes · Post by **deadlydes** » Thu Dec 14, 2006 1:00 pm

i am on a bit of a manic wine mission at the moment.
every year i brew up a 5 gal batch in the summer and mature in bulk to give to ppl for xmas prezzies. last night i bottled 5gals of very very berry wine made from this http://www.realfooddirect.co.uk/product ... ts_id=1714
which gives great results (other fruit infusions that give great results from whittards are cherry, blueberry and yogurt, morning reviver, bluberry, strawberry. 1 pack per gallon).

just bottled a 1 year old parsnip wine along with a 1 year old sherry. just racked into demijons for maturing is 4 gal of cab sav red made from organic grapes from my mates vine so its 100% welsh cab sav.

this is all along with all my beer going on stocking up for xmas all a bit mad at the moment

Frothy · Post by **Frothy** » Thu Dec 14, 2006 1:26 pm

there's some Blackcurrant in a demijohn under the kitchen cabinets that needs bottling. Just reminded me. Ironically brewing beer has taught me a lot about how to brew better wine.

corny keg = sparkling wine?
Matt

Totem · Post by **Totem** » Thu Dec 14, 2006 4:32 pm

I bottled my cider some larger and ale last night. seemed to take an age! Gunna stick to kegs and wine from now on!

Vossy1 · Post by **Vossy1** » Thu Dec 14, 2006 4:37 pm

there's some Blackcurrant in a demijohn under the kitchen cabinets that needs bottling

That sounds nice

I recently did a Heron Bay Blackcurrant Merlot and it was scrummy

bitter_dave · Post by **bitter_dave** » Thu Dec 14, 2006 4:41 pm

I've been put off for life making my own wine by experiencing my parent's efforts

Vossy1 · Post by **Vossy1** » Thu Dec 14, 2006 4:49 pm

I've been put off for life making my own wine by experiencing my parent's efforts

Well worth trying BD

Some of the modern kits are very good, but some, including the dried fruit variety are very poor

We've got 20+ bottles of a dried type sat under the stairs as we both think it's rank

I think it's called piesporter, should be p***porter

bitter_dave · Post by **bitter_dave** » Thu Dec 14, 2006 4:56 pm

I did try some homebrewed red wine in a nearby homebrew shop which I would class as reasonable, certainly better than the sweet white nonsense my dad used to produce over sunday lunch

Perhaps I'll give it a go sometime as I have all the equipment anyway.

Frothy · Post by **Frothy** » Thu Dec 14, 2006 6:06 pm

for country wines you can't go wrong with strong red's such as elderberry or blackcurrant. White wine is more difficult I found. Hope it turns out well for you Vossy - elderflower is immense - how long are you going to mature it? Des my grandmother swears by Parsnip wine - how is it? Also she recommends carrot wine & clover wine.

Matt

Vossy1 · Post by **Vossy1** » Thu Dec 14, 2006 6:12 pm

Hi Matt,

The elderflower has been on the lees since July

Maturing, not sure.

I tried the leftovers this am, it is VERY pungent, quite sweet and altogether very nice

I'm sure it will get better with time.

The grapefruit wine almost took the back of my throat off

Strong, it's like vodka

Totally different to above, very subtle, quite dry and what a bite

Totem · Post by **Totem** » Thu Dec 14, 2006 8:18 pm

My ribena wine is almost like a port now, quite strong and nice n sweet. Gunna have to try that again. Country wines seem to turn out better (from what ive read) unless you pay for the good kits.

jean-yves · Post by **jean-yves** » Thu Dec 14, 2006 11:50 pm

i've never make any wine, i don't think that we can make very good one compare to the quality of the professional.

so every year with some friends we buy St Emilion direct from the winemaker for 2 euros per liter

(well for that price we've to bottle it ) this take time because we buy some hl , we start on the morning and have a party on the evening

that way i have more time to brew beer

Calum · Post by **Calum** » Fri Dec 15, 2006 9:27 am

It was actually my curiosity about making wine that eventually got me back to making beer. I have now stopped making wine as to be honest I neve managed to make one that I thought was really good. I followed recipes but each time I did I found that although they had some great colours the flavour was a bit thin.

The best wine I made was from some Apple and Elderflower juice (I cannot remember the brand name but it is the posh stuff you get in supermarket). In the end it turns out that I was effectively making a 12.5% TC.

I also made some Raspberry, Bramble and Elderberry. The Raspberry was a fantastic colour but was disappointing to taste. It went into the summer punch. The Bramble had potential but I found it benefited from some fortification with some bramble liqueur that my parents brought me back from France. Something went wrong with the Elderberry which was a shame as I had to work the hardest to harvest the fruit.

I then made a Beaverdale Barolo kit but was is not very nice. The bloke at the homebrew shop told me to let it age as it comes good but its been almost three years in bottle and I cannot say I have noticed any dramatic difference (certainly not like a Barolo). However, I find it is adequate for cooking with.

deadlydes · Post by **deadlydes** » Fri Dec 15, 2006 10:41 am

Frothy wrote:Des my grandmother swears by Parsnip wine - how is it?

I dont like it

well saying that i am not too keen on parsnips

but i had to give it a go.

i have given it to a couple of ppl who like parsnips and they say its great

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This mornings productivity

This mornings productivity