Time flies, like a banana, so a funny someone said.
I'm looking forward to this year's brews. Partly because i failed in my mission to make 50 gallons last year, but i succeeded in making a number of new wines. Well, they were new for me anyway.
The two most recent recipes were done in December, it's just taken me a while to write them up. Life is getting busier and busier! I had planned on getting about 6 gallons of blackberry wine on the go too, but it just didn't happen. So sometime soon I'll be starting those brews. Nice way to start the year with a pulp wine or two. And we'll get half our freezer space back again, which will please Mrs Critter Wines no end!
We're also in parsnip season, and i just bottled the last gallon of the tanglefoot i made back in 2010. It is utterly delicious now, very grown up taste tho. Herby, grassy and a little earthy. arrggh that means a long wait for the next batch. I must keep my eye on the ball so i don't leave it so long next time.
Feel free to let me know how your brews go, if you followed the recipes strictly (recommended for quickie wines, tho you can use your choice of the 2nd juice, keep the grape juice tho). And likewise if you tweak the recipes for other wines, which i also recommend. It's good to experiment (and keep notes!), personalise your wines, our tastes will be different after-all.
Finally, clicking the donate button (on the right) will make me happy. But only if you can afford it and my blog has been useful. Think of it like this, if i chatted my blog to you in a pub would you buy me an appreciative pint? A virtual pint is almost as good.
All the best in the year ahead for making delicious country wine.
Thursday, 23 January 2014
Recipe: Lemon Balm Wine, quickie
I've haven't tried making this wine before, but have masses of lemon balm in the garden. It's easy to grow and winter doesn't bother it, it just slows right down. I think it's a member of the mint family ... so be warned, it could take over if you decide to plant it in your garden! As well as being an ingredient in a country wine it also makes a good insect repellent, just rip off some leaves and rub on your exposed skin.
Winter probably isn't the best time to give it a go, the herbs smell much more potent in summer. But i reckon i'll get a subtle wine doing it now. I've stuck to two principles, the quickie wine method. It's such a good base that it's pretty much a no brainer to use it when it comes to trying something new that is effectively an infusion. Using lemon balm leaves need be little different to the method I use for elderflowers.
On that note the other principle is late addition, i.e. adding the leaves late. It's not only economical as you need less leaves (the flavour extraction is improved) but also less of the flavour is blown out of the must during vigorous primary fermentation. So you maintain a full range of flavours, the more volatile molecules staying dissolved.
So the recipe!
Recipe: 3 Gallons
3 Litres White Grape Juice (Rio D'Oro)
3 Litres Apple Juice (Fruit Hit, fairtrade)
2 Kg Sugar
3 Teaspoons Citric Acid
3 Teaspoons Pectolase
1 Teaspoon Yeast Nutrient (Tronozymol)
Yeast (GV11, Lees from Sorrel wine)
70g Lemon Balm Leaves
OG 1074
Piccie time, it takes a lot of leaves to tip the scales. This was about all the vibrant leaves from our lemon balm patch in december. The rest looked a bit tried and didn't have much smell. So the haul was smaller than i would have liked, we'll see how it works out in a few more weeks.
Method:
It's the same as any generic quickie wine. Keep the gravity low (1070-1080 is fine), lower probably better. We're aiming to keep the alcohol content, acidity, body etc in balance. Which means rapid conditioning so you can drink your table wine quality homebrew in 8 weeks from start-up. If you up the alcohol content then you need to up everything else, and then you need to wait months or years before it's worth drinking.
So dissolve your sugar in a pan of water on the stove. While that's happening pour the fruit juices into your fermenting bin, add the acid, pectolase and yeast nutrient. Allow the sugar solution to cool then add to the fermenting bin. If you don't let it cool then you will probably kill the yeast in the fermenting bin. That's assuming you're doing a fermentation on the lees of the previous brew. If you're not then make sure the must is cool enough before adding the yeast. Make up to 3 gallons with cold water.
Give it all a good sloshy stir, record the specific gravity, cover. You probably won't need to stir it daily because the yeast in the lees will be a big healthy colony. So after a few days (5-7 ish) transfer your must to a secondary fermenter fitted with an airlock.
Then add the lemon balm leaves in a muslin bag. I put the bagged leaves into a pan containing a little water and brought it to the boil. Then added a little sugar to make a solution roughly equal in gravity to the original must. Then added the bagged leaves and sugar solution. It was probably only a litre of liquid with about 230g of added sugar.
Now follow the normal procedure, remove leaves and rack to demi-johns after a week or so, ideally. I got forgetful and took them out 2 weeks after adding them! I think i got away with it cos all smelled fine in the secondary fermenter and there was no visual signs of anything being wrong. Stabilise etc when the time is right.
Verdict:
It's now December 2015, 2 years since making this wine and we've just popped the cork on the last full bottle. WOW!
I think i've said many times that a quickie wine won't improve with any aging over 1 year, but this one has. Perhaps it's the post-fermentation infusion that makes it the exception to the rule. So let me tell you about it.
First impression is a little complex, but if you drink it in company then discussion will soon simplify it. What me and the Mrs quickly agreed on was a grown-up wine. It has fruitiness (i think tinned peaches and/or lychees, the former is something you'll smell). It's also medium sweet, very unexpected, with a herby base, and has a lovely roundedness, a slight syrup feel.
So, i gotta make more next year (2016) and then wait 2 years for it. I think the quality of the apple juice may be a crucial factor, also the yeast. So repeating those ingredients is a must. That could be tricky if the juice is a blend of apples ... but perhaps the good folks at "fruit hit" employ a jedi master blender.
Make this wine if you like your whites grown up and complex. And by the way growing lemon balm is a breeze seeing as it's mint family. 2 years on and it's well established in one part of our garden, needs no caring for but lots of cutting back cos it's so vigourous.
Winter probably isn't the best time to give it a go, the herbs smell much more potent in summer. But i reckon i'll get a subtle wine doing it now. I've stuck to two principles, the quickie wine method. It's such a good base that it's pretty much a no brainer to use it when it comes to trying something new that is effectively an infusion. Using lemon balm leaves need be little different to the method I use for elderflowers.
On that note the other principle is late addition, i.e. adding the leaves late. It's not only economical as you need less leaves (the flavour extraction is improved) but also less of the flavour is blown out of the must during vigorous primary fermentation. So you maintain a full range of flavours, the more volatile molecules staying dissolved.
So the recipe!
Recipe: 3 Gallons
3 Litres White Grape Juice (Rio D'Oro)
3 Litres Apple Juice (Fruit Hit, fairtrade)
2 Kg Sugar
3 Teaspoons Citric Acid
3 Teaspoons Pectolase
1 Teaspoon Yeast Nutrient (Tronozymol)
Yeast (GV11, Lees from Sorrel wine)
70g Lemon Balm Leaves
OG 1074
Piccie time, it takes a lot of leaves to tip the scales. This was about all the vibrant leaves from our lemon balm patch in december. The rest looked a bit tried and didn't have much smell. So the haul was smaller than i would have liked, we'll see how it works out in a few more weeks.
Method:
It's the same as any generic quickie wine. Keep the gravity low (1070-1080 is fine), lower probably better. We're aiming to keep the alcohol content, acidity, body etc in balance. Which means rapid conditioning so you can drink your table wine quality homebrew in 8 weeks from start-up. If you up the alcohol content then you need to up everything else, and then you need to wait months or years before it's worth drinking.
So dissolve your sugar in a pan of water on the stove. While that's happening pour the fruit juices into your fermenting bin, add the acid, pectolase and yeast nutrient. Allow the sugar solution to cool then add to the fermenting bin. If you don't let it cool then you will probably kill the yeast in the fermenting bin. That's assuming you're doing a fermentation on the lees of the previous brew. If you're not then make sure the must is cool enough before adding the yeast. Make up to 3 gallons with cold water.
Give it all a good sloshy stir, record the specific gravity, cover. You probably won't need to stir it daily because the yeast in the lees will be a big healthy colony. So after a few days (5-7 ish) transfer your must to a secondary fermenter fitted with an airlock.
Then add the lemon balm leaves in a muslin bag. I put the bagged leaves into a pan containing a little water and brought it to the boil. Then added a little sugar to make a solution roughly equal in gravity to the original must. Then added the bagged leaves and sugar solution. It was probably only a litre of liquid with about 230g of added sugar.
Now follow the normal procedure, remove leaves and rack to demi-johns after a week or so, ideally. I got forgetful and took them out 2 weeks after adding them! I think i got away with it cos all smelled fine in the secondary fermenter and there was no visual signs of anything being wrong. Stabilise etc when the time is right.
Verdict:
It's now December 2015, 2 years since making this wine and we've just popped the cork on the last full bottle. WOW!
I think i've said many times that a quickie wine won't improve with any aging over 1 year, but this one has. Perhaps it's the post-fermentation infusion that makes it the exception to the rule. So let me tell you about it.
First impression is a little complex, but if you drink it in company then discussion will soon simplify it. What me and the Mrs quickly agreed on was a grown-up wine. It has fruitiness (i think tinned peaches and/or lychees, the former is something you'll smell). It's also medium sweet, very unexpected, with a herby base, and has a lovely roundedness, a slight syrup feel.
So, i gotta make more next year (2016) and then wait 2 years for it. I think the quality of the apple juice may be a crucial factor, also the yeast. So repeating those ingredients is a must. That could be tricky if the juice is a blend of apples ... but perhaps the good folks at "fruit hit" employ a jedi master blender.
Make this wine if you like your whites grown up and complex. And by the way growing lemon balm is a breeze seeing as it's mint family. 2 years on and it's well established in one part of our garden, needs no caring for but lots of cutting back cos it's so vigourous.
Recipe: Sorrel Wine, quickie
I've never tried making this wine before, but have long fancied giving it a try. As a result you'll have to wait a while for me to report back on how it turns out. I've stuck to two principles tho, first the quickie wine method. It's such a good base that it's pretty much a no brainer to use it when it comes to trying something new that is effectively an infusion. Using sorrel flowers need be little different to the method I use for elderflowers.
On that note the other principle is late addition, i.e. adding the flowers late. It's not only economical as you need less flowers (the flavour extraction is improved) but also less flavour is blown out of the must during the vigorous primary fermentation stage. So you maintain a greater range of flavours, the more volatile molecules staying dissolved.
Onwards then, the recipe!
Recipe: 3 Gallons
3 Litres White Grape Juice (Rio D'Oro)
3 Litres Apple Juice (Rio D'Oro)
2.1 Kg Sugar
3 Teaspoons Citric Acid
3 Teaspoons Pectolase
1 Teaspoon Yeast Nutrient (Tronozymol)
Yeast (GV11, Lees from Green Tea and Ginger)
50g Sorrel Flowers
OG 1075
Method:
It's the same as any generic quickie wine. Keep the gravity low (1070-1080 is fine), lower probably better. We're aiming to keep the alcohol content, acidity, body etc in balance. Which means rapid conditioning so you can drink your table wine quality homebrew in 8 weeks from start-up. If you up the alcohol content then you need to up everything else, and then you need to wait months or years before it's worth drinking.
So dissolve your sugar in a pan of water on the stove. While that's happening pour the fruit juices into your fermenting bin, add the acid, pectolase and yeast nutrient. Allow the sugar solution to cool then add to the fermenting bin. If you don't let it cool then you will probably kill the yeast in the fermenting bin. That's assuming you're doing a fermentation on the lees of the previous brew. If you're not then make sure the must is cool enough before adding the yeast. Make up to 3 gallons with cold water.
Give it all a good sloshy stir, record the specific gravity, cover. You probably won't need to stir it daily because the yeast in the lees will be a big healthy colony. So after a few days (5-7 ish) transfer your must to a secondary fermenter fitted with an airlock. Then add the sorrel flowers in a muslin bag. I put the bagged flowers into a pan containing a little water and brought it to the boil. Then added a little sugar to make a solution roughly equal in gravity to the original must. Then added the bagged flowers and sugar solution to the must. It was roughly a litre of water with 230g of added sugar.
Now follow the normal procedure, remove flowers and rack to demi-johns after a week or so. Stabilise etc when the time is right.
On that note the other principle is late addition, i.e. adding the flowers late. It's not only economical as you need less flowers (the flavour extraction is improved) but also less flavour is blown out of the must during the vigorous primary fermentation stage. So you maintain a greater range of flavours, the more volatile molecules staying dissolved.
Onwards then, the recipe!
Recipe: 3 Gallons
3 Litres White Grape Juice (Rio D'Oro)
3 Litres Apple Juice (Rio D'Oro)
2.1 Kg Sugar
3 Teaspoons Citric Acid
3 Teaspoons Pectolase
1 Teaspoon Yeast Nutrient (Tronozymol)
Yeast (GV11, Lees from Green Tea and Ginger)
50g Sorrel Flowers
OG 1075
Method:
It's the same as any generic quickie wine. Keep the gravity low (1070-1080 is fine), lower probably better. We're aiming to keep the alcohol content, acidity, body etc in balance. Which means rapid conditioning so you can drink your table wine quality homebrew in 8 weeks from start-up. If you up the alcohol content then you need to up everything else, and then you need to wait months or years before it's worth drinking.
So dissolve your sugar in a pan of water on the stove. While that's happening pour the fruit juices into your fermenting bin, add the acid, pectolase and yeast nutrient. Allow the sugar solution to cool then add to the fermenting bin. If you don't let it cool then you will probably kill the yeast in the fermenting bin. That's assuming you're doing a fermentation on the lees of the previous brew. If you're not then make sure the must is cool enough before adding the yeast. Make up to 3 gallons with cold water.
Give it all a good sloshy stir, record the specific gravity, cover. You probably won't need to stir it daily because the yeast in the lees will be a big healthy colony. So after a few days (5-7 ish) transfer your must to a secondary fermenter fitted with an airlock. Then add the sorrel flowers in a muslin bag. I put the bagged flowers into a pan containing a little water and brought it to the boil. Then added a little sugar to make a solution roughly equal in gravity to the original must. Then added the bagged flowers and sugar solution to the must. It was roughly a litre of water with 230g of added sugar.
Now follow the normal procedure, remove flowers and rack to demi-johns after a week or so. Stabilise etc when the time is right.
Monday, 23 December 2013
Recipe: Green Tea & Ginger Wine
Well I resolved to brew a lot this month, and so far i'm keeping up. I started this wine last night and pitched the yeast tonight. It's an old favourite, but with a twist. As much as the previous versions we're all delicious i reckon it can still be improved. I know it doesn't have to be perfect to be excellent, so i'm doing anything radically different, just tweaks. You can see previous versions on my index page here my brew list (and there's also a link on the right if you're new here and need a pointer).
Recipe, 5 Gallons
5 Litres White Grape Juice (Rio D'Oro)
5 Litres Apple Juice (Rio D'Oro)
3.45 kg Sugar
200g Green Tea (Sencha)
200g Root Ginger
Zest of 3 Lemons and 2 Limes
5 Teaspoons Citric Acid
5 Teaspoons Pectic Enzyme (pectolase)
4 Teaspoons Yeast Nutrient (tronozymol)
Yeast (Gervin 11, GV11, formerly known as GV D)
OG 1064 (see method section below)
Couple of ingredients piccies,
first the green tea (yup splashed out on the posh stuff!)
.JPG)
... and second the zest, lemons and limes, the knife evidence of removing the pith that the potato peeler left behind. painstaking work, but worth it.
Method:
Put a pan of water on the stove, a gallon sized pan or bigger. Add the sugar and dissolve it on the heat. While that's on the go put 100g of green tea in each of two muslin bags and tie them up. Use 2 bags rather than one to give the leaves plenty of room. Tip the hot sugar solution into your primary fermenting bin, then cover it. Now refill the pan, put it back on the hot stove, get it good and hot and then chuck in the muslin bags of green tea. Bring to the boil then turn off heat.
While the tea is coming to the boil add the 10 litres of fruit juices. Now add the tea, but keep the muslin tea-bags in the pan. Re-cover the brew to be. Refill the pan with water and make another brew on the stove. Rinse out the cartons and add rinsings to the fermenting bin. Then add the second batch of tea, including the tea-bags.
This will all be very warm, even hot. So don't even think about adding the yeast. Cover it up. Next day add the pectolase, citric acid (or lemon juice) and yeast nutrient. Stir sloshily to get plenty of air into the must, yeast needs oxygen to multiply (bud) and that's the most important thing for it to do initially. It'll form a good sized colony quickly and help to ensure it's the dominant yeast. Measure the gravity and adjust with sugar solution or water to make it up to 5 gallons and your desired strength. And then and the yeast.
My gravity was 1064 but not quite 5 gallons. I decided to go ahead with pitching the yeast anyway. When i transfer to secondary fermentation i'll make the volume up to 5 gallons with a number of sugar solution additions. I'll be aiming to up the gravity by about 20 points (equivalent to an OG of about 1084) which will produce a wine of 12-12.5% ABV.
After a few days finely chop or grate the root ginger, and zest the citrus. Add both zest and ginger to another muslin bag and drop them into your secondary fermentation vessel. transfer the happily fizzing must to secondary fermentation under airlock. And proceed as usual from here. i.e. racking, degassing, stabilising at the appropriate times.
Discussion:
I've decided that i want a pretty robust and full flavoured wine with texture. But i don't want a sweet strong wine. The late addition of ginger should ensure a proper unmistakable ginger kick. And the zest should give a slight oily liquer-like texture as well as flavour. I'm using lemon and lime because i think they'll enhance the ginger, and the mix will hopefully add to the flavour mix. I do want this complex, but not confusing, and clean but complex is something i'm very interested in achieving. You could try other zests, if i were to try another it would be grapefruit. I think orange would be confusing, but that's just personal. Ginger and orange do go well together as flavours. I splashed out on some expensive green tea because i want to capture a little more flavour.
Tannin or oak chips? hmmm, good question. This will be a wine that can take either, but probably not both unless you halve the usual quantity of each. I think i'd steer clear of doing both tho, it'll be complex enough. Both will add astringency, the straight tannin more so. I think i'll add some oak chips, cos i have an open packet. It's not a 5 gallon dose, but that suits me, adding a subtle little extra will be just about right. I don't anticipate drinking this for 2 years.
The yeast is chosen because it's acid reducing. This refers to malic acid that will be in the apple juice. It's a harsh tasting acid and while the ginger may mask it i don't want to chance it. Gervin 11 (GV11 for short) is the yeast of choice. It used to be known as Gervin D (GV D), but has undergone a name change. Muntons (the supplier in the UK) assures me that it's the same yeast, even tho it doesn't say "acid reducing" on the sachet. It's also a thoroughly reliable yeast, quick starter, and low foaming.
Juices ... you could use grape juice alone, but make sure to use 10 litres. The juice content needs to be 10 litres in 5 gallons. If you do then your wine will be very similar. It may even clear a little faster. It'll probably be a little cleaner tasting, the apple juice adds some other flavour to the finished wine. The results are barely distinguishable, but i slightly favour the flavour of the one with both apple and grape juice. It's very marginal tho and if this is your first stab at the wine you'll probably not notice anyway. This wine is different, but delicious, and that will be your lingering first impression. Especially if you drink it with spicy food. This is a must try, especially anything with both chilli and ginger in it. It is the perfect drink for this sort of food. Try it and see, i reckon it's better than beer with a curry. But if you can get your hands on some Blandford Fly (a real ale) then you have to try that too!
Recipe, 5 Gallons
5 Litres White Grape Juice (Rio D'Oro)
5 Litres Apple Juice (Rio D'Oro)
3.45 kg Sugar
200g Green Tea (Sencha)
200g Root Ginger
Zest of 3 Lemons and 2 Limes
5 Teaspoons Citric Acid
5 Teaspoons Pectic Enzyme (pectolase)
4 Teaspoons Yeast Nutrient (tronozymol)
Yeast (Gervin 11, GV11, formerly known as GV D)
OG 1064 (see method section below)
Couple of ingredients piccies,
first the green tea (yup splashed out on the posh stuff!)
Method:
Put a pan of water on the stove, a gallon sized pan or bigger. Add the sugar and dissolve it on the heat. While that's on the go put 100g of green tea in each of two muslin bags and tie them up. Use 2 bags rather than one to give the leaves plenty of room. Tip the hot sugar solution into your primary fermenting bin, then cover it. Now refill the pan, put it back on the hot stove, get it good and hot and then chuck in the muslin bags of green tea. Bring to the boil then turn off heat.
While the tea is coming to the boil add the 10 litres of fruit juices. Now add the tea, but keep the muslin tea-bags in the pan. Re-cover the brew to be. Refill the pan with water and make another brew on the stove. Rinse out the cartons and add rinsings to the fermenting bin. Then add the second batch of tea, including the tea-bags.
This will all be very warm, even hot. So don't even think about adding the yeast. Cover it up. Next day add the pectolase, citric acid (or lemon juice) and yeast nutrient. Stir sloshily to get plenty of air into the must, yeast needs oxygen to multiply (bud) and that's the most important thing for it to do initially. It'll form a good sized colony quickly and help to ensure it's the dominant yeast. Measure the gravity and adjust with sugar solution or water to make it up to 5 gallons and your desired strength. And then and the yeast.
My gravity was 1064 but not quite 5 gallons. I decided to go ahead with pitching the yeast anyway. When i transfer to secondary fermentation i'll make the volume up to 5 gallons with a number of sugar solution additions. I'll be aiming to up the gravity by about 20 points (equivalent to an OG of about 1084) which will produce a wine of 12-12.5% ABV.
After a few days finely chop or grate the root ginger, and zest the citrus. Add both zest and ginger to another muslin bag and drop them into your secondary fermentation vessel. transfer the happily fizzing must to secondary fermentation under airlock. And proceed as usual from here. i.e. racking, degassing, stabilising at the appropriate times.
Discussion:
I've decided that i want a pretty robust and full flavoured wine with texture. But i don't want a sweet strong wine. The late addition of ginger should ensure a proper unmistakable ginger kick. And the zest should give a slight oily liquer-like texture as well as flavour. I'm using lemon and lime because i think they'll enhance the ginger, and the mix will hopefully add to the flavour mix. I do want this complex, but not confusing, and clean but complex is something i'm very interested in achieving. You could try other zests, if i were to try another it would be grapefruit. I think orange would be confusing, but that's just personal. Ginger and orange do go well together as flavours. I splashed out on some expensive green tea because i want to capture a little more flavour.
Tannin or oak chips? hmmm, good question. This will be a wine that can take either, but probably not both unless you halve the usual quantity of each. I think i'd steer clear of doing both tho, it'll be complex enough. Both will add astringency, the straight tannin more so. I think i'll add some oak chips, cos i have an open packet. It's not a 5 gallon dose, but that suits me, adding a subtle little extra will be just about right. I don't anticipate drinking this for 2 years.
The yeast is chosen because it's acid reducing. This refers to malic acid that will be in the apple juice. It's a harsh tasting acid and while the ginger may mask it i don't want to chance it. Gervin 11 (GV11 for short) is the yeast of choice. It used to be known as Gervin D (GV D), but has undergone a name change. Muntons (the supplier in the UK) assures me that it's the same yeast, even tho it doesn't say "acid reducing" on the sachet. It's also a thoroughly reliable yeast, quick starter, and low foaming.
Juices ... you could use grape juice alone, but make sure to use 10 litres. The juice content needs to be 10 litres in 5 gallons. If you do then your wine will be very similar. It may even clear a little faster. It'll probably be a little cleaner tasting, the apple juice adds some other flavour to the finished wine. The results are barely distinguishable, but i slightly favour the flavour of the one with both apple and grape juice. It's very marginal tho and if this is your first stab at the wine you'll probably not notice anyway. This wine is different, but delicious, and that will be your lingering first impression. Especially if you drink it with spicy food. This is a must try, especially anything with both chilli and ginger in it. It is the perfect drink for this sort of food. Try it and see, i reckon it's better than beer with a curry. But if you can get your hands on some Blandford Fly (a real ale) then you have to try that too!
Saturday, 14 December 2013
Recipe: Cherry Quickie
... and so my late dash to up my volume of brews for the year continues. This is one i haven't tried before, Cherry Quickie. I have made a cherry wine kit (Youngs) and found it pleasant easy drinking. And i've made wines with cherries as part of a mix of various fruits, and that was delicious. So it's time to try a cherry quickie.
Recipe, 3 Gallons:
3 Litres Red Grape Juice (Rio D'Oro)
3 Litres Cherry Juice Drink (Cherry Good)
2 Kg Sugar
3 Teaspoons Citric Acid
2 Teaspoons Pectolase
2 Teaspoons yeast Nutrient (Tronozymol)
Yeast (GV1, lees from previous brew, passion fruit quickie)
OG
Method:
Just like every other quickie wine. Have a rummage about on my index page (click > "my brew list") and find a quickie wine from the list for details).
Discussion:
I chose citric acid cos i'm low on tartaric acid. Citric acid should work well tho, it's a safe bet. It may add a bit of lemon flavour but that's not a bad thing.
This Cherry Good juice also has some elderberry concentrate in it. i had a mouthful to see how strong that flavour was, and barely noticed it. My experience of elderberries (as a small proportion of fruits) in red wine brews is positive. So i think this will only improve the wine.
Recipe, 3 Gallons:
3 Litres Red Grape Juice (Rio D'Oro)
3 Litres Cherry Juice Drink (Cherry Good)
2 Kg Sugar
3 Teaspoons Citric Acid
2 Teaspoons Pectolase
2 Teaspoons yeast Nutrient (Tronozymol)
Yeast (GV1, lees from previous brew, passion fruit quickie)
OG
Method:
Just like every other quickie wine. Have a rummage about on my index page (click > "my brew list") and find a quickie wine from the list for details).
Discussion:
I chose citric acid cos i'm low on tartaric acid. Citric acid should work well tho, it's a safe bet. It may add a bit of lemon flavour but that's not a bad thing.
This Cherry Good juice also has some elderberry concentrate in it. i had a mouthful to see how strong that flavour was, and barely noticed it. My experience of elderberries (as a small proportion of fruits) in red wine brews is positive. So i think this will only improve the wine.
Monday, 9 December 2013
Cheeky ...
This little button, here on the right, "donate" >>>>>>
it's way cool. you get to click it, do the paypal or credit/debit card thing, and buy me a virtual drink to say "thanks for the great blog, you saved me a fortune and i get to drink delicious wine too!" So click away. It's simple and it works, it's been tested.
If you can't afford to buy me a drink then i comprehend that, being somewhat used to that situation myself. Don't worry, you'll always be welcome here. If you can afford to then i'd really appreciate it just now. And you're "doing very well thank you" then you can donate as much as like. Isn't that brilliant! just when i need a salary you could give me one!
And now, back to talking brewing. I've been updating, so there's plenty to read.
it's way cool. you get to click it, do the paypal or credit/debit card thing, and buy me a virtual drink to say "thanks for the great blog, you saved me a fortune and i get to drink delicious wine too!" So click away. It's simple and it works, it's been tested.
If you can't afford to buy me a drink then i comprehend that, being somewhat used to that situation myself. Don't worry, you'll always be welcome here. If you can afford to then i'd really appreciate it just now. And you're "doing very well thank you" then you can donate as much as like. Isn't that brilliant! just when i need a salary you could give me one!
And now, back to talking brewing. I've been updating, so there's plenty to read.
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