My new wine No1.....Try it

[Duffbeer]

Try the version with 1.5 litres white grape. After fermentation, stabilise and add the juice from a tin of gooseberries (not the fruit), along with some pectolase. This recipe got joint best in show at the inaugural VWC competition - not bad for a 12 week old wine

I was one of the few that got to taste & give my view on this wine, it was an absolutely stunning wine # 1 variant, the addition of the juice worked well and gave a wonderful clean crisp finish.
It goes to show that wine # 1 has such a great potential, I have taken many places at the Yorkshire Fed show and even the National with different variants.

[owlwithoutfeathers]

Thanks for the input guys.

I think that i'll try a basic 1 gallon Wine ~1, and a few variants following the suggestions (i stumbled accross the extra link after posting!!!).

I understand that the wine #1 is supposed to be a quick drinking one, but what i'm looking to do at some point is a full on juicy "black red", if you get my meaning? Something like a dense Syrah/Shiraz. I've used elderberries in kit wines in the past to get that extra "oomph": like in the Barolo and the Chateau Du Roi just wondering if this would be transferable to the suggestions on this post, or would they unbalance the wine?

Owl.

[Duffbeer]

Now we're talking a whole different kettle of fish, a GOOD full bodied red aint so easy, elderberries are a good addition, but alone IMHO will NOT make a good commercial equivalent such as Chateau neuf Du pape or anything near without the use of some form of grape concentrate. I have tasted many black fruit wines on the show bench, elderberry, blackberry, cherry etc etc, often they are good, not great, but to be honest this is an area where without the use of Grape concentrates or fresh grapes we will struggle to meet the commercial equivalent. White wines & rose I think we can produce better than commecial for sure.

[goldseal]

You beat me to it Karl (and said it better than I could - git ).

Owl - make sure you are available for next year's Grapefest. If we get Merlot like this year's, I think you'll be in business.

Other than that, a 50/50 elderberry/blackberry (fresh/frozen, not dried or tinned) concoction, using a high weight per gallon, may give you something heavy and drinkable, but a) not without ageing, and b) nothing like a commercial red.

Plan C - get hold of a Wine Expert kit (e.g. from www.hobbywinesupplies.co.uk). You'll get something medium/full bodied, but your wallet will be lighter.

[owlwithoutfeathers]

Thanks guys, and well said!

Like i said, i'll certainlly try the variants of wine #1 and see how they are. I do kits on a regular basis - but not tried (or had the financial nerve!) to try the more expensive ones. I tend to float around the Beaverdale, House of Hambleton and Kenridge Classic's: some have produced some really good wines and i'm looking forward to trying the "tweeking" methodology as well.

When is the next grapefest - it would be great to meet up and put faces to names!

[Duffbeer]

Next September, but your welcome to Pontefract wine circle on the 1st Monday of the month.

[billy]

Billy, try a wine number one, with red grape juice instead of white, as per the tuturial.
It may be more to your liking.

Thanks Spritzer!.... I will raid my local morrisons for some red grape, I think its the blueberry juice in the no2 that upsets it for me.

[bobby]

got a gallon on the go as suggested with two litres of red grape. looking forward to the outcome

[owlwithoutfeathers]

Hi Guys!

Right then, I've been a busy boy today and decided to try a few variants of the Wine #1:

Pinapple & Apple:
Made with 1 litre of Asda 100% Pressed Pinapple Juice and Asda 100% Apple Juice, with 1/2 tin of Youngs Medium WGC (450gramm tin) and 435gramm tin of Del Monte crushed pinapple in its own juice. Sugar, Pectalose and Yeast nutrient added and used Gervin GV5 yeast (white wine). SG of around 1088. Water added to 1 gallon.

Pinapple, Mango and Orange:
Made with 1 litre of Asda 100% pressed Pinapple Juice and 1 litre of Asda 100% pressed orange juice, with 1/2 tin of Youngs Medium WGC (450gramm tin) and 425 gramm tin of Asda Mango slices & syrup (mushed up). Sugar, Pectalose and yeast nutrient added and used Beaverdale Chardonnay yeast that i kept back and fermented last night after pitching most of the packet into the 5 gallon Chardonnay kit. (should be a nice experiment!) SG around 1095-1100. Got a bit crazy with the added sugar! Water added to 1 gallon.

Red Grape, Strawberry & Kiwi:
Made with 1 litre of Asda 100% pressed strawbrry and kiwi juice and 2 litres of Welch's purple grape juice and 1 411 gramm tin of John West strawberries in syrup. Sugar, Pectalose and yeast nutrient added and used Gervin GV2 yeast (Red Wine). S.G around 1088. Water added to 1 gallon.

Red Grape, Pomegranate and Raspberry:
Made with 1 litre of Asda 100% Pomegranate and Raspberry juice, 2 litres of Welch's purple grape juice and a small tin of raspberries. Sugar, Pectalose and yeast nutrient added and used Gervin GV2 yeast (Red Wine). S.G around 1086. Water added to 1 gallon.


I dont have any tannin powder. Should i be adding this to the red/rose ones? If so, can i substitute with brewed black tea? If so, to what amount per gallon?

Thanks!

[bobby]

i have a gallon of wine no. 1 with pressed red grape and a litre of apple mango and passionfruit. when racking it tastes ok. problem is getting it to clear. racked it three times now. have degassed properly. didnt clear after a week. added finings. still didnt do anything. have degassed again 2 days ago to make sure but still not showing any signs of improvement. looks nice though. an orange coloured wine. any suggestions

[owlwithoutfeathers]

i have a gallon of wine no. 1 with pressed red grape and a litre of apple mango and passionfruit. when racking it tastes ok. problem is getting it to clear. racked it three times now. have degassed properly. didnt clear after a week. added finings. still didnt do anything. have degassed again 2 days ago to make sure but still not showing any signs of improvement. looks nice though. an orange coloured wine. any suggestions

Did you use pectalose at all?

[elleks]

I've just finished some No.1 made with 1L of apple juice with Rhubarb (Caxton's, from Waitrose) It's gorgeous-crisp and clean with just a tang of rhubarb.

[owlwithoutfeathers]

Any ideas on the tannin front guys?

I dont have any tannin powder. Should i be adding this to the red/rose ones? If so, can i substitute with brewed black tea? If so, to what amount per gallon?

Thanks!

[Duffbeer]

No , I wouldn't be adding tannin, most of these combinations are for light wines, rose etc and many of the ingredients will carry enough to give these wines a crisp clean bite.

[bobby]

Did you use pectalose at all?

no. did the wine as the recipe and instructions of wine numvber 1 except changed the fruit juice