| Archive for Downsizer For an ethical approach to consumption |
| Hedonists |
Orange Blossom Wine Q.I've just purchased some dried orange blossom, with which to brew some o.b. wine. I'm only intending to make a gallon at a time, and am a tad confused over the recipes I've seen. Some call for 15g of o.b. whilst others say to use the whole bag.I have 1 x 50g bag of dried orange blossom and was hoping for some advice as to how much I should use for a single gallon of wine. The thought of possibly getting three gallons from the one bag appeals, but I don't want to sacrifice any flavour. Any advice would be greatly appreciated. |
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| jema |
Last time I think I used 100gm for 5 gallons along with concentrated grape juice. No complaints on the results. In fact I have just bought abotu 200gm more. | ||||
| cab |
I've tasted Jemas orange blossom wine, and I humbly submit that my own is better 
Can I reccomend using the whole bag (50g is it?) and using the method and recipe in this article? http://www.downsizer.net/Projects/Home_Brewing/Herb_and_Flower_Wines/ p.s. Although I think my orange blossom is better than Jemas, I take my hat off to his carrot whisky! |
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| jema |
better maybe!
but i am drinking the last of a bottle of mine now, and I ain't compaining 
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| cab |
What method did you use with your orange blossom? I ask because the effect was so astonishingly different to mine; yours was kind of rose, almost a table wine, and mine was definitely in the social wine category, with strong flowery and honey flavours. I'd be curious to know what you did with yours. |
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| jema |
I think it was this, albeit I added concentrated grape juice as well:
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| Hedonists |
Many thanks for the above advice chaps. Now a couple more Q's
I've not used honey in wine making before and am intrigued by the idea. Using sugar, I normally start with 2lb and feed the third a bit at a time, as a way to help prevent the ferment from sticking. Is this necessary when using honey, or do you normally put all 3lb of honey in at once? I can't find concentrated grape juice locally. I could order it via the web, but suspect the postage costs would soon start to rack up. I normally use sultanas/raisins instead. I've been thinking about using a litre of grape juice, and wondered whether this quantity would be enough to add sufficient flavour? Thanks. |
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| cab |
3lb of sugar in a gallon is sweet, at least it is for my money. But 3lb of honey, being a wee bit less sugary than sugar, works a treat. Plop it in the big pan, with your water and other ingredients that you can heat (wine nutrient, citric acid) and get it almost to the boil; simmer on a low boil till the scum stops coming out from the honey. Most proper wine yeasts won't stop with 3lb of sugar from the outset; if you're going for a really sweet wine (a dessert wine for example) then adding sugar in stages is a good idea, but otherwise I find it easier to keep a sachet of champagne yeast handy in case one does stick than to always be adding extra sugar later. Technically if you use honey in this it's a metheglin, but who's counting For some wines honey adds a depth of flavour and richness that really makes the wine special; orange blossom, coltsfoot and cherry are good examples I think.
Yeah, a litre would do it fine. You don't really even need it in most wines, and as you've found out you can use sultanas or raisins. A litre of a good, full bodied grape juice will add a lot of useful nutrients for the yeast, but you may be a tiny bit short of body in the end wine. To be honest, you'll know whether you like it that way when you've given it a go
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