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Originally posted by goldseal View PostNot 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?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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Well, it's done.
I bottled my Wine No.4 2nd run today, sweetened to 1.020 with sugar. This was basically almost-free - I just added sugar and water to the lees from the first run.
Before sweetening it tasted awful, but sugar transforms it. It's just a lighter version of the original Wine No.4
I took 1/3 of the wine, added Brandy and more sugar to taste (sorry, no measurements for you). VERY nice . It has just enough Brandy to give it a bit of alcoholic bite, and enough extra sugar to take any sharpness out of it. HIGHLY recommended.Pete the Instructor
It looks like Phil Donahue throwing up into a tuba
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Glad to hear something turned out right for you. Will this concoction last untill Christmas?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 bottled my Xmas pud wine a few weeks ago and now wish I had waited a bit longer. It's thrown quite a bit of sediment and gone hazy, back into dj's tomorrow I suppose.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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Don'tcha just hate it when that happens? It happened to me a few weeks ago with some spiced rhubarb,
I only noticed it because there was a half bottle and it looked untidy in the rack. When I opened it it more or less exploded, so yes, do get it back in the DJ asap, flying glass can be lethal.Let's party
AKA Brunehilda - Last of the Valkaries
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Originally posted by Richard_S View PostI bottled my Xmas pud wine a few weeks ago and now wish I had waited a bit longer. It's thrown quite a bit of sediment and gone hazy, back into dj's tomorrow I suppose.Discount Home Brew Supplies
Chairman of 5 Towns Wine & Beer Makers Circle!
Convenor of Judges YFAWB Show Committee
National Wine Judge
N.G.W.B.J Member
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It was filtered, looks like it's getting filtered again.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 took a fair selection of wines to the Brother in laws house yesterday, he had 12 people round for dinner. The last cork I pulled was the Christmas pud wine. Everyone thought it was great, one person even said that it was the best wine they have ever had (get a life ). I thought it lacked sweetness, out came the hydrometer and it weighed in at 1.010. I will keep some as is and sweeten some up for comps, fab stuff!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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Personally, I think I'll wait a couple of days and then see if I can track down any reduced price crimbo pud's.
As I've been thinking of making some of this for a while, but as I've been a bit on the busy side......hence the time off over crimbo will at least, be used productively - in (hopefully) obtaining some more fermentables
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.
Some blog ramblings
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time to resurrect this thread, I think
A few months ago, when I bottled the first DJ, I struggled to get above 1.020 without getting a really sickly sweet wine. Apparently it needs to be 1.030+ for comps.
The key is acid. Rich brought some dessert stuff around a while ago (sorry, I can't remember exactly what). His was sweeter but had an acidic bite too.
So, today I bottled the rest of my Christmas Pudding. I just brought the SG up with sugar, and each time it got a bit sickly I added some acid. I found citric worked best (probably complemented the fruit).
I also made some of my Christmas Liqueur - sweetened 3 litres of this stuff to around 1.040, then added just enough Brandy to take the edge of the sugar - about 360ml.Pete the Instructor
It looks like Phil Donahue throwing up into a tuba
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Originally posted by goldseal View Posttime to resurrect this thread, I think
A few months ago, when I bottled the first DJ, I struggled to get above 1.020 without getting a really sickly sweet wine. Apparently it needs to be 1.030+ for comps.
The key is acid. Rich brought some dessert stuff around a while ago (sorry, I can't remember exactly what). His was sweeter but had an acidic bite too.
So, today I bottled the rest of my Christmas Pudding. I just brought the SG up with sugar, and each time it got a bit sickly I added some acid. I found citric worked best (probably complemented the fruit).
I also made some of my Christmas Liqueur - sweetened 3 litres of this stuff to around 1.040, then added just enough Brandy to take the edge of the sugar - about 360ml.
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.
Some blog ramblings
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