Runnerbean, raisin and ... plum

[Aid]

I cant find the thread, but I know I was advised to use a vastly over-sweet plum wine that was never gonna be drinkable, as a top-up on another fermentation. I had 2 gallons of runnerbean wine on the go, I used the gallon of plum on it. 4 months on I've just filtered the end product. You know, it's not bloody bad! Odd sounding, but it works

[lockwood1956]

Fantastic, well the worlds finest wines are blends

[Mamgiowl]

I've just done the same with an oversweet apricot and a teeth-meltingly dry peapod.
Result? One of the best I've made.

[chris_b]

well the worlds finest wines are blends

I've just done the same with an oversweet apricot and a teeth-meltingly dry peapod.

All our best wines seem to be something-and-something. I've just blended an apricot that tasted like the brown unsuplhured dried fruit with some mango that was vanishingly subtle. neither was sweet and the result was a very nice, fruity wine best drunk as a sherry or after a meal (or both....)

[Hippie]

I would like to take credit for the good advice, if it is OK with whoever really gave it !!!

[StockeyDAW]

I would like to take credit for the good advice, if it is OK with whoever really gave it !!!

Yaaa! for that -- We are great blenders from way back. Especially for these root and vegetable wines. I am sure glad that they are being enjoyed. I have recently read a number of articles saying that they have enjoyed these wines along with flower wines and herb wines? I have not gone out on the limb on these wines and I still think that I will stay with the fruits and meads. I will use the occasional flower petal and spices and herbs as necessary in the meads. I also like a little licorice on occasion. Cheers DAW