Thread for questions and discussion on new winemaker series

[spritzer]

Just tested my Apple wine number 1
It sitting at 0.996 just now... will test again for next couple of days and see what happens.

Also just tested both of my wine number 2's.
One is sitting at 0.994 the other is 0.993.
So as soon as I have a spare half hour, I will rack and degass both.

Ohhhhh... Its allll goooo

[Duffbeer]

Excellent, it seems all is turning out well.

[spritzer]

Excellent, it seems all is turning out well.

Indeedy
For the moment anyway

I may try wine from tinned fruit soon

[spritzer]

I have just been looking at the Christmas pudding wine recipe....

Do you think that its possible to make a wine from the mincemeat from mince pies ??

I got 2 massive tubs in Tesco last week... 10p each.
I was going to keep them till Christmas, and make..... Mince pies...
The best before date is April 2009.
But had this brainwave whilst at work last night.

All comments welcome

Looky Linky

[Mamgiowl]

Well, I know there's some fat in Christmas pudding, but there's an awful lot of lard in mincemeat. Personally I think you'd be better off using dried mixed fruit. You can add all the spices etc. yourself.

[Duffbeer]

I have just been looking at the Christmas pudding wine recipe....

Do you think that its possible to make a wine from the mincemeat from mince pies ??

I got 2 massive tubs in Tesco last week... 10p each.
I was going to keep them till Christmas, and make..... Mince pies...
The best before date is April 2009.
But had this brainwave whilst at work last night.

All comments welcome

Looky Linky

Not sure about the mince, but as Jan states mixed dried fruit will give a very simular finish and is quite cheap in the supermarkets too. But for 10p a tin it might just be worth a bash ?

[Mamgiowl]

Not sure about the mince, but as Jan states mixed dried fruit will give a very simular finish and is quite cheap in the supermarkets too. But for 10p a tin it might just be worth a bash ?

Well, yeah, if you can get all that lard out!

PS. Yay! Just had a thought.

If you mix the mincemeat in COLD water, give it a vigourous stir, the lard should rise to the top and you can just skim it off. Then use the water as part of the recipe.

[spritzer]

I didn't realise that there was fat in it
Just has a look at the ingredients, and about half way down is vegetable oil.
I think I will just keep it for the purpose it was intended for.
Thanks guys.

[5thElement]

Quick question about yeast.

Im using Youngs super wine yeast compound and it says once opening keep refridgerated, is this essential with all yeasts?

[lockwood1956]

Yes

Keep them dry and cool

[5thElement]

Thanks Bob (i think i'll be saying that alot on here lol)

[lockwood1956]

Thanks Bob (i think i'll be saying that alot on here lol)

you may be surprised, but in a short time you will be offering advice to new winemakers........


regards
Bob

[spritzer]

Managed to get to the HBS today... and got some finings.
So... I have racked Wine number one the pineapple version, and added the finings.
Also racked the Apple version... SG was still at 0.996.... It took some degassing mind
Also racked the two Wine number 2's that I have on the go, degassed and stabilised.....

Hopefully I will have a bottling frenzy this time next week

[5thElement]

Got a couple of these "handy airlocks"



Is it just a case of adding water into the main bit around the tube the gas escapes, then putting the top on it? i guess i'll find out if it starts bubbling in the morning lol just cant see how it works like a typical airlock!

[Rich]

yup, just a little water in there. Too much, and it'll overflow when the gas escapes. I've got a few of those!

Rich