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A happy ending, nearly.

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  • A happy ending, nearly.



    I bottled my first batch this week.. do you remember your first time?

    Now I just have to wait six months before i can drink it...
    Last edited by Boo; 08-05-2006, 08:23 PM.
    Boo

  • #2
    Looking good there


    Elderberry and runner bean eh?

    how does it taste?

    Do try and keep some of it a year before you drink it.
    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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    • #3
      Alright!

      Looking good there Boo!

      REBEL MODERATOR




      ...lay down the boogie and play that funky music 'til ya die...'til ya die !"

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      • #4
        It looks lovely. Let us know when you pop a cork!
        Life's more fun with a Polish Wine Princess!
        Half owner of Italian Floor Corker

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        • #5
          Elderberry and runner bean eh?

          how does it taste?
          Correct, I stuck to the letter of CJJ Berry's recipe. It actually tatses pretty good, even at this early stage, i was expecting someting far worse, although it still smells a little sharp, hope that will mellow out in time.

          I made 2 gallons, got twelve bottles out of it so I plan to keep a few bottles to open each year, see how it ages. I also have around ten pound of fruit in the freezer, I plan to start my next batch over the x-mas holiday now my equipment is freed-up, time to experiment me thinks....

          Has you tried elderberry and cranberry? Im looking for a recipe based around elderberry again.
          Boo

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          • #6
            I made straight Elderberry last year, it was yummy yummy, I some of it into Port by fortifying with French brandy....it's awesome!

            I have 18 lbs in the freezer too
            and 9 lbs Damsons
            will get to them in the spring when its warmer in the winery (garage)
            regards
            Bob
            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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            • #7
              will get to them in the spring when its warmer in the winery
              Bob, do you think I would be making a mistake to start my next batch so soon? I have a cylinder cupboard for fermenting and a larder for the DJ's to quietly sit and mature, it maintains an even temp (its where I store my commercial stuff too). Should I be waiting for Spring too? must admit, I had not previously considered time of year as a constraint to making wine..
              Boo

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              • #8
                No It doesnt matter when you do it if you have a fermentation area that has a stable temperature, if i was fermenting in the house it would be full steam ahead, but my garage is now my winery, so its a bit cold.
                done some batches with the heat belt, and it seems to work ok, but having a rest because i made soooooo much wine this year.

                regards
                Bob
                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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                • #9
                  Bob have you thought of using EC-1118 Champagn Yeast.

                  From the description it's supposed to ferment down to 39 F or 3.89 C

                  Migt take you all year, but I bet the wine would taste great.
                  http://www.myspace.com/kramus

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                  • #10
                    I'm wanting to experiment with other yeasts to enhance the fruit flavours and they arent as hardy as the EC-1118

                    but fruit flavour is the goal and so im going to try D-47 and RC 212 and the fruit only apprears once a year so im waiting for higher temps so as not to take a chance on sticky ferments etc.

                    regards
                    Bob
                    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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                    • #11
                      Originally posted by lockwood1956
                      , but having a rest because i made soooooo much wine this year.

                      regards
                      Bob
                      I hope your going to be enjoying the fruits of your labour in your rest period

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                      • #12
                        ooooooooooooh yes
                        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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                        • #13
                          Well, my wine has been in the bottle for 5 months now, nearly the magic six months figure.

                          I was tempted to open a bottle over the weekend just to see.... but I stood firm. What can I expect from a six month old wine? How would it compare to leaving it for another six months?

                          I have other wine maturing in DJ's at the moment but as this one was my very first attempt I'm sure you all understand my eagerness to crack one open

                          I logged on to see if there were any simple Strawberry wine recipes, will check out the recipe section but if any one has a recipe to share it would be appreciated.

                          Cheers
                          Graham.
                          Boo

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                          • #14
                            Strawberry recipes X 4

                            http://winemaking.jackkeller.net/reques5.asp


                            also posted in recipe section
                            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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                            • #15
                              Tinned (canned) Strawberries make nice wine also

                              see here

                              According to CJJ Berry's making wine from canned fruit there are two basic methods method A is where pectolase is added and 24 hours are allowed to elapse (to allow the pectolase to work it's magic) before the yeast is added and Method B is where no pectolase is used (according to the book) However after much consideration, I


                              Originally posted by Boo View Post
                              I was tempted to open a bottle over the weekend just to see.... but I stood firm. What can I expect from a six month old wine? How would it compare to leaving it for another six months?
                              Well done on the patience front, I took ages to learn to be patient. It should be nice at 6 months but will develop further, try it at 6 months, 1 year and 2 years, make lots of notes to compare and you should see a very marked difference, it will round out, with more mouthfeel more fruitiness and softer tannins as it gets older.
                              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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