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Christmas Pudding wine
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I am now the proud owner of 2x 900g Christmas puds, wonder what I will do with them.
Does this make me a member of the pudding club?National Wine Judge NGWBJ
Secretary of 5 Towns Wine and Beer Society
My friends would think I was a nut, turning water into wine....... Lyrics from Solsbury hill by Peter Gabriel
Member of THE newest wine circle in Yorkshire!!
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I was reading the recipe the other day and fancy having a go (especially as crimbo pud's are now in the shops).
The Gervin yeast is a bit of an issue, would either EC-1118 or Youngs "High alcohol/Dessert Wine" yeast substitute ok ?
regards
JtFBWomen will never be equal to men until they can walk down the street with a bald head and a beer gut, and still think they are sexy.
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Yep EC1118 will be just fine John.Discount Home Brew Supplies
Chairman of 5 Towns Wine & Beer Makers Circle!
Convenor of Judges YFAWB Show Committee
National Wine Judge
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I used sugar.
I found that, for my taste, it was best when the hydrometer read 1.018 - 1.022. I added the sugar directly to the wine - it took quite a lot of stirring to get it to dissolve fully (i.e. before I could take an accurate hydrometer reading).
EDIT: Hint: When sweetening, keep a quantity of the unsweetened wine to one side - if you over-sweeten you can add this to reduce the sweetness.Last edited by goldseal; 13-10-2008, 09:26 PM.Pete the Instructor
It looks like Phil Donahue throwing up into a tuba
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Originally posted by goldseal View PostI used sugar.
Hint: When sweetening, keep a quantity of the unsweetened wine to one side - if you over-sweeten you can add this to reduce the sweetness.N.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 goldseal View PostI used sugar.
I found that, for my taste, it was best when the hydrometer read 1.018 - 1.022. I added the sugar directly to the wine - it took quite a lot of stirring to get it to dissolve fully (i.e. before I could take an accurate hydrometer reading).
EDIT: Hint: When sweetening, keep a quantity of the unsweetened wine to one side - if you over-sweeten you can add this to reduce the sweetness.
Will get this done tonight.
Thanks
Alan
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Not strictly on-topic, but ....
I have quite a lot of Christmas Pudding based wine on the go - I still have a gallon of this recipe to bottle (that's the one I brought to Grapefest), plus 1 1/2 gals of Wine No.4 (very similar), and 1 gal of a Wine No.4 2nd run.
Now, that's a LOT of dessert wine
I thought about experimenting with some of it. The idea was to sweeten some quite a lot (1.030 - 1.040) and add some brandy, to make some sort of Christmassy concoction.
Has anyone tried anything like this? Suggestions? Comments?Pete the Instructor
It looks like Phil Donahue throwing up into a tuba
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Just a quick question on wine sweetening i have never back sweetend a wine before i am going to give it a go this weekend i have degassed the wine and sulphited and sorbated and left it 24 hours would you just pour the sugar in and mix or would you make a sugar syrup up and then put it in and would you sweeten the whole dj or do it in the bottles,and i guess from what ive read its just a matter of putting the sugar or syrup in until you get to a taste that you like or would you sugar or syrup it up to a certain hydrometer reading its a wine no1 ive made with some raspberies for a hint. i fancy starting a xmas pudding wine for next year now they are in the shops sorry if this is in the wrong thread
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I have only sweetened a couple of my wines, but I had an idea in my head what sort of SG reading I should end up with.
I added sugar directly the the wine (making a syrup with water and sugar would dilute the wine).
I made sure the wine was at room temperature first to help the sugar dissolve.
I added a little at a time, stirred to make sure the sugar was dissolved, waited a couple of minutes and stirred again, then took an SG reading and had a taste.
When it tasted right, I stopped, and made a note of the SG for next time.
EDIT: The sweetness of your wine will be to your personal taste. For instance, my Christmas Pudding was sweetened to 1.018, but apparently this isn't sweet enough for competition (1.030 minimum, I think). However, I like it the way it is, so I'm happy .Last edited by goldseal; 24-10-2008, 08:05 AM.Pete the Instructor
It looks like Phil Donahue throwing up into a tuba
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Thanks for that gold seal i think that's what it is its all about personal preference i did a dry Blackcurrant wine and when it was finished it was really nice but a bit too dry for me so i used some sweetener i got from the wine shop and sweetend one bottle i only put 1 mm in it but it tasted so much better there was nothing wrong with the wine it was just a bit to dry for me the dry got a vhc in the pontefract show on the dry rose class my best wine to date will try the sugar and experiment
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Originally posted by Darren View PostThanks for the link ive read about four tutorials and the ancient mead thread this week i think if i read anymore i might go blind will defo have a good look cheersHRH Her Lushness
Beauty is in the eye of the beer holder.
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