Originally posted by lockwood1956
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Nettle wine
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ooo
I've never seen that one then
a gap in my library then!!!!!
I have first steps in winemaking
home brewed beers and stouts
winemaking from canned and dried fruits
130 new recipes
What is the title? I need to complete my library!
regards
BobN.G.W.B.J.
Member of 5 Towns Wine and Beer Makers Society (Yorkshire's newest)
Wine, mead and beer maker
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Originally posted by Leon View PostDid it have a distinct taste that you could pin down as 'Hawthorn'? Oak leaf, good shout. I have added it to the list. I'm getting so country I have a blade of straw in my mouth and they call me Worzel. Is it a blade of straw?
Another thought - I have never seen a recipe for sloe blossom wine. Although we can't have everyone taking that blossom, or there'd be no sloes left for all that wine and liqueur in the autumn!Brewing: Black Rock Cider, Milestone Olde Home Wrecker, port wines
Conditioning: Oranje Bock Bier, about 30 demijohns of wine of various types
Drinking: Steam Beer, Czech Pilsner, Dark Ale, lots of wine, Moonshine
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Blade of straw doesn't sound right, but now you mention it, I have no idea what a piece of straw is called. We have just build an eco straw-bale building on our community garden, and I seem to go to bed every night with 'bits' of straw in my hair!!!! I guess that makes me more of a Wurzel than you!!Brewing: Black Rock Cider, Milestone Olde Home Wrecker, port wines
Conditioning: Oranje Bock Bier, about 30 demijohns of wine of various types
Drinking: Steam Beer, Czech Pilsner, Dark Ale, lots of wine, Moonshine
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Originally posted by Emeraldclaire View PostWell, in the interests of scientific research, and to help a fellow wine-maker, I have just opened a bottle of last year's hawthorn blossom. And I must say, I am very impressed!
Originally posted by Emeraldclaire View PostI guess that makes me more of a Wurzel than you!!
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After much cogitation the recipie I went for five litres was:
2 litres of white grape juice,
2.5 litres of nettle tops,
teaspoon of nutrient,
Gervin Varietal D,
Teaspoon of bentonite,
B1 tablet.
I fermented the grape juice down to 1000 then added the nettles. Even though all the recipies reccommended boiling the nettles, I wondered if that was a sign more of the time, as a few people on here have questioned the need for boiling. So in a bid to cover all bases I boiled a litre and a half of the nettles in a litre of water and added a litre straight from the field, just chopped them roughly. It's all fermenting away in my cauldron, I'll be back in a year to tell you what it tastes like.
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