Wines for February?

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Wines for February?
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cab

Joined: 01 Nov 2004
Posts: 32429

Posted: Tue Feb 01, 05 3:48 pm Post subject:

jema wrote:

What would you say to sultanas instead? they are very very cheap in comparison.

jema

They add body, but they bring a more distinctive flavour; I often find that if I use sultanas or raisins I can taste them in the wine. I'd be cautious; besides, the rest of your ingredients (if you're using sugar rather than honey) are so very cheap anyway.

jema
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Joined: 28 Oct 2004
Posts: 28120
Location: escaped from Swindon

Posted: Tue Feb 01, 05 4:00 pm Post subject:

Cab wrote:

jema wrote:

What would you say to sultanas instead? they are very very cheap in comparison.

jema

Good point, I think i'd want neutral flavour with the orange blossom. I reckon i'll get this on Thursday. With my carrot whiskey I have only done 3 gallons, I figure the orange may as well be the full 5

It is quite good to be getting slowly back into these types of wines

The beaverdale kits I used to build the cellar are over £30 each, and the Elderberry in a way is a lot more expensive than that.

I will probably see what he has in stock by way of dried fruit for a decent batch of red at the same time

jema

cab

Joined: 01 Nov 2004
Posts: 32429

Posted: Tue Feb 01, 05 4:04 pm Post subject:

jema wrote:

You're not tempted to try a small batch before embarking on a full thirty bottles of something you might not like?

Quote:

It is quite good to be getting slowly back into these types of wines

jema

The elderberry is more expensive? How so? Presumably the fruit is free, then there's what, two and a half or three pounds of sugar per gallon, a bit of tannin and acid... How do you figure it costs more?

jema
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Location: escaped from Swindon

Posted: Thu Feb 03, 05 12:46 pm Post subject:

Cab wrote:

jema wrote:

You're not tempted to try a small batch before embarking on a full thirty bottles of something you might not like?

Quote:

It is quite good to be getting slowly back into these types of wines

jema

My attitude is that I'd rather have 5 gallons of wine I am not too keen on, than 1 gallon that makes me kick myself for not having put more on.
As such I have slapped on 5 gallons slightely modifed orange blossom, albeit with some out of date dried blossom I got for free.

I also got 1kg of dried Elderberry whihc is a pretty boring choice, but I do like Elderberry wine

I figure the Elderberry wine to be "expensive" in the sense that whilst a certain amount of foraging and wine making is enjoyable. It is very time consuming and that cannot be totally ignored.

jema

jema
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Posted: Wed Feb 09, 05 3:58 pm Post subject:
Just racked my orange blossom from bucket to fermenter. Seems like it should be an inoffensive little summer wine jema

cab

Joined: 01 Nov 2004
Posts: 32429

Posted: Wed Feb 09, 05 4:10 pm Post subject:
Made with sugar rather than honey, it's certainly inoffensive, but a little light. I like it with the extra body. I'd reccomend that it'll be good if well chilled in summer.

Jonnyboy

Joined: 29 Oct 2004
Posts: 23956
Location: under some rain.

Posted: Wed Feb 09, 05 4:32 pm Post subject:
Birch sap wine? Although the sap will start to rise at different times depending upon your latitude.

jema
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Location: escaped from Swindon

Posted: Wed Feb 09, 05 4:33 pm Post subject:
I did add grape juice to give it some body Looking for a more interesting Country wine to make now. Though all 7 of my fermenters are full at the moment 4 fermenting, 3 clearing. As I drift more into Country wine mode, I guess I am going to end up with a lot more in the clearing phase, so probably with have to get a couple more jema

Blacksmith

Joined: 25 Jan 2005
Posts: 5025
Location: Berkshire

Posted: Wed Feb 09, 05 4:52 pm Post subject:
Lot of gorse in flower at the moment, anyone tried it ? and have your fingers healed up ?

Bugs

Joined: 28 Oct 2004
Posts: 10744

Posted: Wed Feb 09, 05 4:55 pm Post subject:
We came across a gorse bush in flower the other day - actually, the first time I'd got close enough to one to smell it. It smells luuuuurvely.

cab

Joined: 01 Nov 2004
Posts: 32429

Posted: Wed Feb 09, 05 5:01 pm Post subject:

jema wrote:

I did add grape juice to give it some body

Looking for a more interesting Country wine to make now.

Though all 7 of my fermenters are full at the moment

4 fermenting, 3 clearing. As I drift more into Country wine mode, I guess I am going to end up with a lot more in the clearing phase, so probably with have to get a couple more

jema

Grape juice ought to sort it.

How long things clear with a country wine really depends; flower wines can clear in a snap. Coltsfoot is really fast. Mint takes a while. Bit of pectinase and plum goes fast too. But yes, you need more fermenters. Will the other half let you?

cab

Joined: 01 Nov 2004
Posts: 32429

Posted: Wed Feb 09, 05 5:04 pm Post subject:

Jonnyboy wrote:

Birch sap wine? Although the sap will start to rise at different times depending upon your latitude.

I've never had the nerve to tap a birch tree. If I had my own I'd be tempted.

cab

Joined: 01 Nov 2004
Posts: 32429

Posted: Wed Feb 09, 05 5:06 pm Post subject:

Blacksmith wrote:

Lot of gorse in flower at the moment, anyone tried it ? and have your fingers healed up ?

Tried it; didn't really take to gorse wine, although I do plan to try again some time. Not a great deal of it around here though

jema
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Joined: 28 Oct 2004
Posts: 28120
Location: escaped from Swindon

Posted: Wed Feb 09, 05 5:51 pm Post subject:

Cab wrote:

But yes, you need more fermenters. Will the other half let you?

Well she's keen enough on drinking it

jema

cab

Joined: 01 Nov 2004
Posts: 32429

Posted: Wed Feb 09, 05 7:00 pm Post subject:

jema wrote:

Well she's keen enough on drinking it

You and I both know that having a better half keen on the fruits of your hobby does not mean you have carte blanche to get as much kit in for it as you'd like

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