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  • #16
    Yep I stock 500ml bottles and 3 liter bags. I was more wondering on the ingredients the lychee's are packed in and I take that is a simple syrup.
    http://www.winensuds.com/ Gotta love this hobby

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    • #17
      I have a batch on the go

      2x (500g) tins lychees in syrup
      1 Litre WGC
      2 tsp pectolase
      1/8th tsp tannin
      1/2 tsp Tronozymol
      3tsp Tartric acid. to take acid to 7 g/l expressed as tartaric
      Lalvin D47 Yeast

      Added water to take gravity to 1.080 (which made it up to a 6 litre batch)


      bubbling away merrily
      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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      • #18
        Originally posted by lockwood1956 View Post
        I have a batch on the go

        2x (500g) tins lychees in syrup
        1 Litre WGC
        2 tsp pectolase
        1/8th tsp tannin
        1/2 tsp Tronozymol
        3tsp Tartric acid. to take acid to 7 g/l expressed as tartaric
        Lalvin D47 Yeast

        Added water to take gravity to 1.080 (which made it up to a 6 litre batch)


        bubbling away merrily
        Any chance of an easy table Bob, of the different acid g/l type things, and what wines should have what content? (I'm being dumb, and am only using my Ritchies test kit.)

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        • #19
          Originally posted by lockwood1956 View Post
          I have a batch on the go

          2x (500g) tins lychees in syrup
          1 Litre WGC
          2 tsp pectolase
          1/8th tsp tannin
          1/2 tsp Tronozymol
          3tsp Tartric acid. to take acid to 7 g/l expressed as tartaric
          Lalvin D47 Yeast

          Added water to take gravity to 1.080 (which made it up to a 6 litre batch)


          bubbling away merrily

          Mine is in the bottle, I will use D47 for the next batch to see if there is much difference.
          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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          • #20
            Originally posted by Rich View Post
            Any chance of an easy table Bob, of the different acid g/l type things, and what wines should have what content? (I'm being dumb, and am only using my Ritchies test kit.)

            certainly



            on page 2 there is a table
            N.G.W.B.J.
            Member of 5 Towns Wine and Beer Makers Society (Yorkshire's newest)
            Wine, mead and beer maker

            Comment


            • #21
              Acid content of wines here

              From the website of the National Guild of Wine and Beer Judges To aid anyone entering competitions for the first time (or if your memory is bad like mine) here are the definitions for the various categories in competitions APERITIF This is a wine drunk before a meal and intended to stimulate the appetite. These wines
              N.G.W.B.J.
              Member of 5 Towns Wine and Beer Makers Society (Yorkshire's newest)
              Wine, mead and beer maker

              Comment


              • #22
                I took a bottle to the Circle meeting on Monday to get some feedback. When I opened the bottle there was a bit of a funny smell to the wine, Bob identified it as the result of insufficiant nutriant (can't remember the name of the gas). The taste was ok though. I opened another bottle last night, same eggy sort of smell. I gave it a stir with a bit of copper pipe and that sorted it. A few people tried it and thought it was fab stuff, well done Rich, I will get some Tronzymol and get a 2 gal batch on.
                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!!

                Comment


                • #23
                  Originally posted by Richard_S View Post
                  I took a bottle to the Circle meeting on Monday to get some feedback. When I opened the bottle there was a bit of a funny smell to the wine, Bob identified it as the result of insufficiant nutriant (can't remember the name of the gas). The taste was ok though. I opened another bottle last night, same eggy sort of smell. I gave it a stir with a bit of copper pipe and that sorted it. A few people tried it and thought it was fab stuff, well done Rich, I will get some Tronzymol and get a 2 gal batch on.
                  It's called H2s, hydrogen sulphide which can be caused by a lack of nutrient, the copper tube was the right thing to do.
                  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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                  • #24
                    Another month on and I entered a bottle in the circle comp. I gave the wine a good beating with a lump of copper, this sorted the H2s problem out. It came first out of 26 wines entered, well done Rich, top recipe!
                    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!!

                    Comment


                    • #25
                      Originally posted by Richard_S View Post
                      It came first out of 26 wines entered, well done Rich, top recipe!
                      Congrats.

                      My lychee wine is about ready to be racked and degassed this evening.

                      How long did this need aging for?

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                      • #26
                        Not long at all, try a bottle after a month, mine has had about 5 weeks in the bottle.
                        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!!

                        Comment


                        • #27
                          Bottled this last night. Wow! There was a glass left over so I felt I had to drink it and it was very nice

                          Unfortunatly I wont be drinking these bottles as they are earmarked for a present Will be going down to the supermarket this afternoon and picking up a few more tins of lychees

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                          • #28
                            Bottled a batch of this yesterday, I aged it on some oak cubes (From Nashwood Winery on fleabay) for 1 month, and it tastes lovely. Well the glass I had left over in the demijon did anyway! Not too much oak, and a hint of vanilla.

                            Even managed to acquire enough Alsace type tall narrow bottles to bottle it in.

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                            • #29
                              Hi all, i am going to start a gallon of this tonight
                              I have evrythin except the tartric acid.. is there anythin else i can use instead?
                              Thanks
                              Alan

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                              • #30
                                citric acid?

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