Originally posted by Richydd
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Mixed Tinned Fruit.
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Originally posted by Richydd View PostRighto, will see what I can find. Still would like some cubes though!
Chop up yer Grandma's antique rocking chair oh and share some with meDiscount Home Brew Supplies
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Glad you shared your de-gassing method with us Karl, I was going to ask you about at the barby but my memory let me downNational Wine Judge NGWBJ
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My friends would think I was a nut, turning water into wine....... Lyrics from Solsbury hill by Peter Gabriel
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Originally posted by Aid View Posthey duff, do you use a different finings to the bentonite at the end?Discount Home Brew Supplies
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Oh yes, with winemaking Gravity and Time are our friends! - I'm not so sure the ladies out there will approve as readily since it's Gravity and Time that ensure they end up tucking their bits into their socks ... but on this occasion I'm after a fast drinking stock suppliment, so speed is of the essence.
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Whooopeeee
Well it's Thursday, 10 days after starting and the wine has cleared ready for filtering (tomorrow I think) couldn't help but have a glass and oops then another glass Tastes fine, I could easily do another one but will refrain.
1 gal for quaffing
1 gal to age with medium toast French oak
1 gal to age with heavy toast French oak
1 gal left to age untouched
Oh and the earlier post where I added 1/2 litre of grape concentrate, doesn't seem to have made any difference overall.Discount Home Brew Supplies
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Hey Duff,
I've got 4 gal of this wine just ending its fermentation now. 3 1/2 in a big water bottle and the 1/2 in a demijohn. As you say it's clearing like a dream. Can you describe how yours tastes please...
So far in my young wine-making career, I've not had any non-grape based wines to try and nor have I tried anyone elses, so it's all new and hard to tell if you've got it right or not.
Thanks fella!
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Hmmm a description of taste, well I'm no expert here but I'll try to describe what I taste, firstly it's a dry wine, very clean on the pallette (maybe slightly acidic for a few weeks), Grapefruit is probably the dominant flavour with a slight pear hint , the bouqet slightly floral, also at this young age I found a slightly high alcohol aftertaste.
This is the reason Iv'e left my latest batch to mature a while, all the distictive flavours and alcohol should fuse and mellow.
Remember though to properly de gass or all you'll taste and smell will be dog fartsDiscount Home Brew Supplies
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Thanks for that.
I've just measured and tested. The 1/2 gal in the demijohn is at .090, it's dry with a hefty alcohol boot and it made my tongue tingle a little. The 3 1/2 gal is at about 1.010 or so, sweet and fruity still. Odd how the half has finished first isn't it?
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Aid, just a quick point here, I presume your using a 4 gal water cooler bottle, if so transfer the 1/2 gal from the d/j into it asap, possibly after racking, you need to reduce the airspace or the wine in the d/j will become oxidised.
Yes it's odd but when I make a side bottle for top up it allways ferments out quicker than the main batchDiscount Home Brew Supplies
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Originally posted by Aid View PostHey Duff, my lady calls your recipe TipTop Tipple cos of all the tinned fruit
It's really pulling some fantastic flavours out and mellowing the acid and alc burn, decided to add it to another of the three gallon.Discount Home Brew Supplies
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