November 25, 2011 at 7:31 pm #256128
Has anybody had a go at small production homemade wine thats not like paint stripper?? And not necessarily made of grapes…November 25, 2011 at 7:42 pm #514969
Had great success!!
It tasted like weed killer!!!
I added salt to each bottle and it really killed the weeds!!!!November 25, 2011 at 7:46 pm #514970
I’d say lots of folk make home made wine Elly. We don’t anymore, just laziness perhaps.
We used to make oodles of wine, like blackberry – the proper wild blackberries; orange; mixed tinned fruit; ginger – I think; parsnip; pineapple and all sorts, if you could eat it we made wine from it, sort of like that anyway. :laugh:
:hug:November 25, 2011 at 11:39 pm #514971
DO tell more!
:hug: :hug:November 26, 2011 at 12:31 am #514972
Like what Erthgirl? :shrug:
We started them off in plastic buckets or bins, depending on how much we were making. Mostly made small amounts at first ‘cos my kitchen was the brewery. :dry:
Finished them off in glass flagons with an air lock. Used recipies from an English book as I recall. Bottled into glass bottles with corks that went in using a doover thingumy made by Mr Bobbs and a length of copper wire to let the air out. :tup:
I must say the book said something like ” leave for at least 3 months before trying” . The blackberry wine never lasted more than a month it was so delicious and it had a kick like a mule. :woohoo: :woohoo: :woohoo:
I think we still have ‘somewhere around’ a ginormous bottle (or 2 or 3) of wine that we didn’t particularly like much so we added a few bought bottles of brandy to each big bottle and then left it to see what would happen. It could now be very, very good or very. very bad. :laugh:
If my memory isn’t playing games I’d say those bottle/s are …..ummmmm……maybe 3 feet tall and proportionally wide through. Don’t remember the capacity though, except they hold a lot of wine. :ohmy: They probably have a ‘proper’ name but I can’t remember. :blush:
The parsnip wine was a bit of a failure, it was so dry your tongue would almost stick to the top of your mouth. It didn’t matter what we did we couldn’t stop it from working. :ohmy: :whistle: 😆
:hug:November 26, 2011 at 12:46 am #514973
We had a bottle of Elderberry Wine with dinner tonight. First time I’d made it, and it’s very, very dry. I think I’ll leave it to get more bottle age; maybe try another one in 6 months.
I’ve made Plum Wine, haven’t tasted that yet.
Elderflower champagne is lovely and I’ve got one bottle left of last year’s batch and I have 2 x25 litre fermenters of it bubbling away at the moment.November 26, 2011 at 8:26 pm #514974
I’ve been making fruit wines for years. Mostly on a honey base so more melomels than straight fruit wines but still really nice. I have about 4 batches on the go at the moment.
What sort of thing are you after? Easiest to start with are the berries if you have a good source of frozen berries. Otherwise given that its stone fruit season, plums are pretty easy as well.
DaveNovember 26, 2011 at 9:48 pm #514975
Bobb’s, (or anyone else) have a recipe or process (basic 😉 ) for blackberry wines??
id love to make some, but don’t even know where to start!November 26, 2011 at 11:24 pm #514976
For a 5l batch of basic blackberry wine you want to start with around 1kg of blackberries. I buy them frozen and cheap from a catering wholesaler who happens to be about 5 mins from my house.
Pulp them up in a food processor to extract maximum juice. Add about 1kg white sugar or honey then mix up with cold water to 5l in a sanitised glass demijohn (from you local home brew shop, you can get the sanitiser there as well.. you want iodophor or brewshield.. not metabisulphite.. that’s nasty stuff). Make sure its all dissolved well. Add a little yeast nutrient (brew shop… one packet will last years) and some good yeast. I like to use a white wine yeast (from the brew shop again). You can buy a 5g packet for a few $ and 1 packet will do around 3 5l batches.
Fit an airlock (brewshop) and leave to ferment until it stops bubbling which will be around 2-4 weeks but may take longer depending on the weather. Once it has stopped, siphon the liquid into a second sanitised demijohn leaving behind as much of the pulp as possible. Avoid splashing as much as possible as this is where you can oxidise the wine and make it go nasty.
Fit the airlock and leave until its dropped clear. This may take a month or two (or even longer.. I’ve had some take nearly a year but that’s rare).
Siphon into sanitised bottles (carefully) and cork them up. You can use re-use the stelvin (screw top) closures if you like but I have a corking press and use new corks.. just in case.
You want to age it for at least 3 months, better after 6, even better after a year. Wine making is for patient people…
P.S. This makes a dry wine. Sweeter wines are quite hard to do reliably and you usually need to be very careful with quantities and which yeast strain you choose. That’s really the advanced class.November 30, 2011 at 10:31 am #514977
I like to turn seasonal excesses into something useful. With fruit wines your palate has to be adventurous. Some of my recipes.
Orange wine, 22 litres of orange juice, 4.5 kg sugar, wine yeast. Result, very alcholic, slightly sweet.
Passionfruit wine. 600g passionfruit pulp, 500g sugar 1tsp pectolase, 1 tsp citric acid, 1 litre grape juice, wine yeast, water to make 4.5 litres.
Ginger wine, 2kg ginger juiced, 3 litres of orange or lemon juice, 3.5 kg raw sugar, wine yeast, water to make 22 litres. Result, a dry wine with a strong ginger taste. Half of this batch I made sparkling by adding more sugar and bottling in 0.5 litre wire sprung bottles. Drink cold. Half a litre of this will lay even a seasoned drinker on the ground.
Lemon wine, 3 litres of lemon juice, half a teaspoon of tannin, 2.4 litres of grape juice, 6 kg raw sugar, wine yeast, water to 22 litres. A pleasant, sweet wine.
Davidson plum wine, 1.25 kg Davidson plums, 1.5 kg sugar, wine yeast, water to 4.5 litres. Don’t know what it tastes like yet as it is still bubbling away 7 months later. It is the most sought-after wine in this area.
Grape wine, 22 litres of grape juice, 2.5 kg sugar, wine yeast. I extract the juice using a SAFTBORN steam machine. It comes out near boiling, sterilised and no sediment. You do not have to use preservatives or do any racking. As I live in the sub tropics Isabella grapes grow well here but are not very good for wine making.
I like alcohol and do not mind a sweet wine. My tips for not becoming an alcoholic. I only drink 250ml of wine, on an empty stomach just before dinner and have 2 consecutive days a week alcohol free. Keep your tolerance low.November 30, 2011 at 3:50 pm #514978
Thanks for those 🙂
i have a ‘home brew’ beer tub.. could i do the wine in that? or do i need a special wine one? I have heaps of oranges.. so i might start with that until the blackbberies around here are ready 😀November 30, 2011 at 3:59 pm #514979
Koonorigan, can you give a more specific method for the orange wine?December 1, 2011 at 9:19 am #514980
As the photo shows, I make wine in glass demijohn, flagon bottles and 22 litre beer fermenter. I use a kenwood juicer attachment to the CHEF. Strain the juice through a strainer. I dissolve the sugar in hot water and add, keep the vitamin C by not heating too much. Sprinkle dried yeast on top, or activate in warm water first. Cap and use airlock. The container is washed in a sterilising solution, a pink powder bought at the home brew shop. Bottle when bubbling stops into sterilised bottles using the tap or a siphon. Dead easy.December 1, 2011 at 9:49 am #514981
coor – that is some serious wine making
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