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That sounds pretty good... Recipe?
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It should be drinkable at 4 months.
It turns out off-dry but I think there is some unfermentable sugars used to preserve the blackcurrants. Not 100% sure though.Dutch Gunderson: Who are you and how did you get in here?
Frank Drebin: I'm a locksmith. And, I'm a locksmith.
-Police SquadComment
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Just managed to get my local white grape (Chasselas I believe) fermenting. Absolutely delighted it has taken a week and two different wine yeasts. Gervin D just not happening, ended up with Saccharomyces Bayanus (like Lalvin EC-1118 but Vintners Harvest manufactured). Even that took longer than I expected though.
Anyway hurrah, thought I might have had to chuck it.Simon
"I can certainly see that you know your wine. Most of the guests who stay here wouldn't know the difference between Bordeaux and Claret." - Basil Fawlty
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Well, since Bobby's busy today, I decided to get my Fed comp's wines ready....
1 gallon - M's secret recipe Forest Blueberry - bottled!!! It's FANTASTIC!
1 gallon - Secret Gooseberry - Eh... needs more age... or something
1 L - Rumtopf - tried to filter... bad idea.
1 L - Vermouth - shows promise
Apple Elderberry
Orange
Grapefruit
Belvino Kit
Mueller-Thurgau (home grown)
Elderberry-Oak
bitter beer
Lubeck-Frubeck (All the fruits in my garden from this summer!)
Hibiscus-Ginger
A different take on JMAOM
and lots more...
I think that's me done for this year with racking/bottling/filtering!!!
Roll on Scarbra!
However, am cold stabilizing the Juniper Wine as we speak (-10 deg C tonight!)
M.Comment
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oooooo
busy bunnyN.G.W.B.J.
Member of 5 Towns Wine and Beer Makers Society (Yorkshire's newest)
Wine, mead and beer makerComment
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Boy oh boy, haven't updated much lately!
Started for YFAWB:
1 gallon rose-wine No 1
1 gallon toasty oak elderberry
5 gallon beaverdale Cab-Sauv
1 gallon Wine No 1 with mango
1 gallon Wine No 1
2 Jars of mandarin liqueueueueuerComment
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Note to self (again, about the 300th time): Allow headspace in all containers before pitching yeast.Comment
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oopsN.G.W.B.J.
Member of 5 Towns Wine and Beer Makers Society (Yorkshire's newest)
Wine, mead and beer makerComment
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Well, I racked most of these today, and quite good. I've moved them down to the basement, as my kitchen was getting a bit small due to all the carboys. The mango, wine no 1 and the rose are all smelling fabulously. I also did a Merlot and a gallon of Luebeck red currants, and those are looking/smelling promising. The Mead is great, very honey-y smelling (just 1 liter). And the liter of Mangelwurzel seems to be smelling like... well... mangelwurzel!Originally posted by medpretzel View Post
I'm glad I got these out of the kitchen - the winter's cold months will certainly be doing them all well.
Yes, I've had a lot of these in carboys for over a year. I have a feeling that it is a good thing.
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oooooooN.G.W.B.J.
Member of 5 Towns Wine and Beer Makers Society (Yorkshire's newest)
Wine, mead and beer makerComment
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Better turn those carboys right side up so they don't spill...Originally posted by medpretzel View Post
Steve
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