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Posts Tagged ‘winemaking’

prune wine & mead

Posted by --- on Sunday 9 November, 2008

Made a start on the prune wine tonight. I thought I’d bought dried but there were “ready to eat”. They were also over 3 months out of date. Oh well, I should imagine that it wasn’t always perfect fruit used in winemaking. So far all I’ve done is bunged it in a bucket with 4l water and a spoonful of pectic acid. I need to stir it now daily for ten days.

I’ve also made a starter bottle up for making mead. This is preparation of yeast to get it going before adding it to whatever you are making. In a saucepan I  put:

  • 1 tbsp of malt extract
  • 1 tbsp sugar
  • 1/2 tsp citric acid
  • 300 ml of water

I bought it all to the boil, boiled it for a minute or two and then placed it all in the fridge. While it was cooling I sterilised a wine bottle. Once cool I used a funnel to add 1 tsp wine yeast to the sterilised bottle then poured the cooled malt mixture through the funnel (to clean any yeast through). I placed a cotton wool ball in the neck of the bottle and placed the bottle behind the TV (running out of places to put all this wine!). It will be there for three days and hopefully, the yeast will be thoroughly enjoying itself and multiplying rapidly.

The kit I started yesterday seems to be doing well and has a nice yeasty froth on it.

Note to self: Have borrowed 4 demijohns from mom who has loads! I can see this being a regular occurence but had to promise payment of alcoholic “samples”.

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Youngs white wine kit

Posted by --- on Saturday 8 November, 2008

yesterday I bought a wine kit from WIlkinsons for £4.99. I am hoping to make it for Yule gifts. Reading the outside it said it contained grape juice concentrate and glucose syrup. Don’t believe them! I pulled the ring tab on the tin expecting nicely cartoned ingredients and almost spilt a vary full tin of gloop all over the place. I assume its the juice and syrup blended but not sure how much glucose is in it because I also had to add a sugar syrup. Inside  where the instructions are  – yep thanks for that it gives you a list of other items and ingredients you need, most of which I have but some of it I don’t such as potassoim sorbate and wine finings. I’m now wondering why this kit is faster than bunging a can/carton of grape concentrate in a demijohn with some water, sugar and yeast and leaving it to ferment. That’s all that I’ve done with this. I now need to leave it for 3 days then top the demijohn up with water. Anyone have any “fast” wine recipes that I can use to save buying these kits?

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Marrow wine made

Posted by --- on Wednesday 29 October, 2008

Roll on 2010 when hopefully this will taste as good as my 2006 batch! After sitting and looking at my farm shop bargain 75p 2.3kg marrow for a week, I finally got around to making my wine tonight. The recipe is from my winemaking bible, C.J.J. Berry’s First Steps in Winemaking, I  can’t remember how I prepared the marrow for the wine I made in 2006 but this time I used the v-slicer to “grate” it. I think it should work. I also think that the ginger was a little old, the last time I made it it was very smelly (I don’t like ginger!) but this time I couldn’t smell anything. I hope I remember to do it right this time and not leave it and forget about it for an extra few days like I normally do!

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Elderflower wine stage 2…

Posted by --- on Wednesday 27 August, 2008

Ok, as I’ve said elsewhere, Lexie has taken over and nothing has been done! I keep spotting this batch or must sitting in the outhouse and I do mean to put it in a demijohn but haven’t gotten around to it until a couple of days ago.  The sg is down to .999 which makes it dry – I dont think I like dry wines but I’ll leave it a while and see how it tastes. It also looks as if it’s stopped fermenting as the airlock is showing no activity at all after two days. I’ll leave it where it is and rack it in a month. It looks awful with its khaki brown colour (which doesn’t show in camera) but it smells georgous. Elderflowers are my discovery of the year! I loved the cordial I made and found some in Ikea I couldn’t resist though I didn’t enjoy the £2 price tag. I think I’ll go and get a glass mixed with lemonade now.

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Nettle wine part one

Posted by --- on Wednesday 27 August, 2008

Yesterday before I took L back to Lancaster, I decided to pick all the nettles we had around the garden. There were quite a few as my gardening has taken a back seat to the dog. I’d read about nettle wine, double checked it in my winemaking bible and saved all the tops. I did’t have time (or the rest of the ingredients!) to make it yesterday so I put them in the fridge until today. I’ve no idea how many leaves there were they’d shrivelled but there was a couple of litres still in the jug. I bunged them in a pan with some water, lemon rind and ginger bought them to the boil and left them to simmer for 45 mins. When I went back they’d not been simmering so I upped the heat and gave them an extra 15 mins simmering properly!

I strained them through and old leg of a pair of tights into a small bucket, added two 1kg bags or sugar to the fermenting bucket, the juice of two lemons, yeast nutrient, and finally the nettle must. This was stirred until it disolved and left to cool.

I left it outside to cool and to be honest, I forgot it and thought it was too cold but when I checked, it was spot on 21oC which is the temp Mr Berry suggests that you add the yeast. I did that and checked the SG which was off the bottom of the scale! I hope it stays sweeter and not go off the other end of the scale as the rest of my wines have lately. I’m still waiting for one to match the marrow wine from 2 years ago; I have one bottle left and I don’t want to open it or I’ll have none! I’ve got 3 demijohns of really dry rice and raisin in the shed that I’ll probably give away like most of the rest of my wines. Everyone else loves it.

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