What's going on in your winery today..

[goldseal]

Not much wine stuff happening over the past couple of days.

I suppose this is related:

I made my first sourdough bread last night. A sourdough starter is one made from flour and water, and the aim is for naturally occurring airborne wild yeasts (or yeast in the flour) to take residence. You can then grow a starter in much the same way as you would a wine yeast starter. The result was pretty good, and should get better over time as the starter evolves.

[Cellar_Rat]

the wild yeast round your way must be K1-v1116
.. and now you can make bread with it !!

[goldseal]

It wouldn't surprise me . It makes a pretty good loaf, in that case

[NorthernWiner]

I made a batch of fermented hot sauce last year using fresh chilies and EC-1118 wine yeast. It came out fantabulous - and so hot I had to pick up my eyeballs from the floor several times and poke them back into my skull.

[Cellar_Rat]

fermented hot sauce ????

oooooo

Is it safe to post the recipe ?

[NorthernWiner]

Don't see why not. It's fermented, and might even be considered a beverage, judging by the copious amounts I've seen consumed by some people.

I'll consult with Bob on an appropriate location to put it, and post when I get home from work this evening.

[NorthernWiner]

Hmmm.... looks like I already posted it.

http://www.winesathome.co.uk/forum/showthread.php?t=4395

Scroll down about 4 or 5 posts to find the link to the recipe.

I followed the recipe more or less, however, rather than rely on natural fermentation, I just got the ball rolling a little quicker by using a pinch of commercial wine yeast sprinkled on the surface of the pepper mash.

[Cellar_Rat]

Thanks for that Steve I am going to make a batch for our local Harvest festival later in the year (make a change form Red Wine)

[mark g]

started two gallons of orange&carrot juice wine,i am using red grape juice this
time.
this 1.5Lt ACE orange&carrot juice is from LIDL.
it makes a very very nice wine.

[lockwood1956]

Cleared the decks for a full mash beer tomorrow for the first meeting of Five Towns Wine and Beer Makers Society

[mrmojorisin]

have just put on a lychee which is currently taking up one of my 5gal fermentors as i had nothing near a 2 gal, once i've racked it into a demijohn i'll be putting on another beer, most likely a St Peters Golden Ale if the LHBS has any in stock.

i've also been chopping and freezing kiwi and am waiting on a delivery of rhubarb from the MIL.

[lockwood1956]

Made an old ale last night With the boys and gierls that now form 5 Towns Wine and Beer Makers society

I did the temperature tweak on my lidl boile and used it for the whole process, mash to boil..... very good indeed


We made this:

in the mash tun
Pale Malt 5800g
Crystal Malt 670g
Black Malt 220g

in the copper
Invert cane sugar 740g
Fuggles hops 73g (start of boil)
Goldings hops 41g (start of boil)
Goldings hops 15g (last 15 mins of boil)
Fuggles Hops 5 g (last 15 mins of boil)

Gervin ale yeast

2 hours mash at 67 deg C
2 hours boil

Scaled it down to a 4 gallon batch

great night, great company, great fun

[DaveH]

Currently steam juicing 20lbs of Strawberries!

[dpile1]

Stabilised, degassed & now today started clearing Zinfandel, Barolo, Sauvignon Blanc & White Zinfandel kits. Lychee has cleared already and once they've all cleared I'll filter & bottle the lot.

[spritzer]

I finally racked my lychee blush, Beaverdale sauvignon blanc, winexpert shiraz, and a wine number one with some raspberry and pomegrante cordial added late .

I made a bit of a boo boo though
I added the finings to the sauv blanc and shiraz... and somehow got them mixed up
So the chitosan that was for the sauv blanc, ended up in the shiraz.
The shiraz pack has waaaaay more in it.
So I improvised, and added some to the sauv blanc and the rest to the shiraz, from the other pack.
I hope they turn out ok