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Given that rhubarb isn't seasonal at the mo, I'm after a tried and tested recipe using tinned fruit...
I'm also interested in how Spritzers wine came out... Have you tried the wgj vs wgc versions yet or are they still aging?
I didn't think it turned out too bad. But it is a little tart
I did make one DJ with RGJ and one with RGC... I haven't tried them recently. I was going to wait until the summer until I try them again
Now we are moving into season I was wanting to try some early rhubarb wine from fresh. Has anyone tried to do the German style? I've been googling a bit and i've found a recipe with clove and ginger. Is it recommended?
Just going to try 1 dj, I have some strawbs left not sure if rhubarb and strawb plus spices would work? He wants the freezer empty to defrost.
Now we are moving into season I was wanting to try some early rhubarb wine from fresh. Has anyone tried to do the German style? I've been googling a bit and i've found a recipe with clove and ginger. Is it recommended?
Just going to try 1 dj, I have some strawbs left not sure if rhubarb and strawb plus spices would work? He wants the freezer empty to defrost.
Inspired by HrH Her Lushness I used ginger and cinnamon just racked it very gingery but nice and then later fruity I think cloves could be overpowering?
Inspired by HrH Her Lushness I used ginger and cinnamon just racked it very gingery but nice and then later fruity I think cloves could be overpowering?
If you look at the JAO recipe, he mentions cloves, but also points out that they're surprisingly powerful if used to excess - they are, I can confirm that
mmm cinnamon. How much ginger did you use compared to fruit? The recipe I found didn't give quantities - useful!
Pam
I'd say that it's a bit of a guesswork thing. If you're using ground spices, then start with 1/8th to 1/4 of a teaspoon for both, or if you're using whole spices, then maybe 1/4 of a stick of cinnamon (thinking of the 2 to 3 inch sticks that Schwartz sell in those little jars) and maybe a half inch piece of green ginger root, which would probably be better grated.
Start small with the spices, you can always add more, but it's hard as hell to remove the taste if you've used too much!
Oh and that lot is just guess work, thinking about other recipes that I've read (and tried) that use spices.
regards
JtFB
p.s. Oh and with cloves, I wouldn't use more than 1 whole clove per gallon - it's amazing how strong a flavour can be extracted from just one, by the alcohol.
Women 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.
Only as long as they've been sanitised first though...
Of course it was I'm quite happy to try all sorts of daft sounding methods, but at least they're sanitised daft methods
Oh ye of little faith!
regards
JtFB
p.s. and yes, it worked very well - it removed all 3/4's of a gallon of ginger sediment - which wouldn't have been there if I'd managed to remember the correct amount of ginger - instead of getting about 5 times too much and then saying "WTF" and using it all anyway
Women 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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