turkish deliight wine??

[eastybeasty]

...hopefully not as crazy as it sounds! i love that rose taste you get in turkish delight. I found a bottle of rose syrup so grabbed it with the intention of fermenting it...

...think i might have a problem. Its in a litre bottle so should make up to 5 litres being a syrup and all. only thing is its got sodium benzoate in it which i know its a perservative. would this cause a problem or as its going to be diluted could i get away with it? my other plan if i can't ferment it as is is gonna be to add some to white wine and have rose wine!

[Geezah]

I would treat it like Ribeena or Vimto (which I brew in to wines) and gently simmer it for 20 minutes before adding it to the demijonh along with the water/sugar/other addatives.

I'd be interested as to how this turns out as i'm a fan of turkish delight myself and would be tempted to add a few drops of chocolate essence to a finished bottle of wine.

Where did you find this syrup?

[eastybeasty]

oooh chocolate essence! never seen it but i'll keep an eye out for it, would that be in the baking section of the supermarkets? I actually found this in tescos in the asian food section, its rose syrup - east end make it. I decided just to go for it before checking back for replies. I did a trial last night and pitched the yeast ( a pinch) with 1 part syrup to 5 parts water and let it in a wam place overnight. its starting to ferment but not that vigorously. would boiling get rid of the sodium benzoate? I can still boil it if needed as i havent yet pitched the yeast, im a bit worried that boiling it would decrease the flavour but i'm only guessing. want to give my lil yeasties as much help as possible, its got the potential to be yummy i think!

[Geezah]

I 'gently simmer' Ribeena or Vimto to help remove/reduce the 'Sulphites' effect to the yeast and it works fine for those products.
Your starter has showed signs of ferment, so that shows its not killing the yeast, so all should be good.
Did you add any yeast nutrient? It would help the yeasties to survive better.

I get my essences from thriftyshoppers spirits section.

[eastybeasty]

yeah there was a pinch of yeast nutrient added as well....my hubby has just created a starter for me. im assuming he knows what hes on about. going to wait and see what happens with that then i'll post back in a bit.

[eastybeasty]

right yeast is pitched! the starter took off really well so im excited bout the whole thing now!! We aereated the mixture as much as possible before pitching the yeasties to try and give them the best chance as well as some nutrient. I'll be posting regular updates on the progress of this hopefully wee gem in the making , might turn out to be total rubbish! it smells lovely which is a good sign i hope. ive had a look online and found viewtopic.php?f=13&t=16049&start=180 (hope i'm allowed to post links) - is that the kinda thing you were talking about geezah?

[Geezah]

Yeah, This is 1 of my posts for Vimto wine
I generally use a couple of cartons of apple juice and 1 litre of ribeena or vimto and add water/sugar/tannin and pectolase to make a 12% ish wine.
It turns out really well, everyone who tries it loves it.... it's no Shiraz, but for a fun wine it works well.

Keep us updated on this project, i'm keen to see how it goes and repeat it myself if it gets a seal of approval.

[eastybeasty]

will do! pretty excited about it!

[eastybeasty]

wee update, its gone opaque and is still fermenting away, reckon its about 3.2% at the mo but still going strong....

[second2none]

Did you write down your recipe? If so we'd love to hear it,
Its nice to see people trying new things! I was getting a bit bored about reading posts about Turbo cider.

I'll cross my fingers for you!

[eastybeasty]

yeah ive got it but dont quote me on any of it!

1 bottle of east end rose syrup (my local tescos has it or probably an asian shop)
500g tale and lyle sugar
boil sugar in 2L water
add 2L cold water and add the syrup

My hubby actually made a yeast starter to add to it to give the yeasties a better chance as theres sodium benzoate in the syrup. also added 1tsp of yeast nutrient.

and more importantly crossed my fingers!

[eastybeasty]

wee update, was away for a coupla days, came back yesterday and it had totally cleared. had a rose scent to it but slightly odd smell too. took a sample and tasted it, initial taste was rose then another sourish taste afterwards so it was a gonner id really like to make somethin alcoholic with a rose flavour tho...any ideas?

[second2none]

It sounds like ur brew just needs a little time to mature.
If you bottle it and leave it for a few weeks that sour taste will go *crosses his fingers for you* and if you ever find yourself out of beers then you'll always have something to fall back to!

Cider smells eggy when you first finish fermenting it... Well what im trying to say is DONT GIVE UP JUST YET!

[eastybeasty]

wish i'd read that first! oops ive already chucked it down the sink. it had a chemically taste to it so that might not have gone. it might have got infected, the seal on the FV wasnt exactly that tight. then again it had a preservative in it which might have done something nasty, might try again.....maybe...

[Geezah]

A couple of brews I have done have had a metalic / chemical taste to them while they were young. (Morrisons Hi Juice and Ribeena)

All have come good after a bit of maturing.