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Making wine
Posted on 3/25/19 at 7:48 pm
Posted on 3/25/19 at 7:48 pm
I have my first batch of strawberry wine in the carboy now. I want to try muscadine in the fall and maybe watermelon.
Any of you into making wine and have tried and true recipes?
Any of you into making wine and have tried and true recipes?
2
Posted on 3/25/19 at 7:55 pm to pdubya76
I started making honey wine/mead a few months ago.
So far this is what I got bottled, first carboy I made doesn't age til around June though, so I got some wait to start drinking:
Satsuma/Orange Blossom Honey
Cotton Candy Grapes/Wildflower Honey
Gala Apple,Cinnamon,Vanilla/Wildflower
Cherries,Vanilla,Cacao Nibs/Wildflower
Blueberries,Oak Cubes,Vanilla/Wildflower
Sarsaparilla,Oak Cubes,Vanilla/Clover Honey
Sourwood Honey Only
Strawberries,Almonds-Almond Oil,Vanilla/Louisiana Local Honey
Spearmint Leaves/Clover Honey
Pineapple,Coconut/Clover Honey
Just started my first 5 gallon mead for Christmas using clover honey, unsure what I am going to add for flavors in the secondary ferment yet.
What did you have to do for the strawberry wine? Dayton, TN strawberries are about to start harvesting and I like them as much or more than the strawberries from down there. May have to do a carboy of them.
So far this is what I got bottled, first carboy I made doesn't age til around June though, so I got some wait to start drinking:
Satsuma/Orange Blossom Honey
Cotton Candy Grapes/Wildflower Honey
Gala Apple,Cinnamon,Vanilla/Wildflower
Cherries,Vanilla,Cacao Nibs/Wildflower
Blueberries,Oak Cubes,Vanilla/Wildflower
Sarsaparilla,Oak Cubes,Vanilla/Clover Honey
Sourwood Honey Only
Strawberries,Almonds-Almond Oil,Vanilla/Louisiana Local Honey
Spearmint Leaves/Clover Honey
Pineapple,Coconut/Clover Honey
Just started my first 5 gallon mead for Christmas using clover honey, unsure what I am going to add for flavors in the secondary ferment yet.
What did you have to do for the strawberry wine? Dayton, TN strawberries are about to start harvesting and I like them as much or more than the strawberries from down there. May have to do a carboy of them.
This post was edited on 3/25/19 at 7:57 pm
Posted on 3/25/19 at 8:03 pm to Dam Guide
I made 3 gallons to start. I cleaned the strawberries and cut them up after removing the stems. I used 9 lbs berries to 6 lbs sugar. After dissolving the sugar I put the berries in a mesh bag and crushed them into the bucket with tannins, Pectic Enzyme and citric acid . I let the water cool to 80 degrees before pitching the red wine yeast. I stirred every day for a week. I just transferred it to a carboy with an airlock. I’ll check it again in a month.
That’s an impressive list you’ve got there.
That’s an impressive list you’ve got there.
This post was edited on 3/25/19 at 8:07 pm
Posted on 3/25/19 at 8:51 pm to pdubya76
I’ve been known to make a honey wine or two.
Wouldn’t bother with the watermelon. Flavor is too dainty to survive fermentation. Ends up tasting strange; not necessarily bad, just strange.
Wouldn’t bother with the watermelon. Flavor is too dainty to survive fermentation. Ends up tasting strange; not necessarily bad, just strange.
Posted on 3/25/19 at 9:23 pm to wiltznucs
quote:
Flavor is too dainty to survive fermentation
honestly that can be said about the vast majority of fruit.
I have even made both potato and tomato win as a gag and zero taste made its way through.
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