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Christmas Pudding wine

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  • #31
    Eek!
    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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    • #32
      I am now the proud owner of 2x 900g Christmas puds, wonder what I will do with them.

      Does this make me a member of the pudding club?
      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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      • #33
        I was reading the recipe the other day and fancy having a go (especially as crimbo pud's are now in the shops).

        The Gervin yeast is a bit of an issue, would either EC-1118 or Youngs "High alcohol/Dessert Wine" yeast substitute ok ?

        regards

        JtFB
        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.

        Some blog ramblings

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        • #34
          Yep EC1118 will be just fine John.
          Discount Home Brew Supplies
          Chairman of 5 Towns Wine & Beer Makers Circle!
          Convenor of Judges YFAWB Show Committee
          National Wine Judge
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          • #35
            Have made a gallon of this guys, fermented to approx 18%, and fermented dry, what would be the best to use to sweeten it? and what sort of dosage of sweetner should i use? just as a guide.
            thanks
            Alan

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            • #36
              I used sugar.

              I found that, for my taste, it was best when the hydrometer read 1.018 - 1.022. I added the sugar directly to the wine - it took quite a lot of stirring to get it to dissolve fully (i.e. before I could take an accurate hydrometer reading).

              EDIT: Hint: When sweetening, keep a quantity of the unsweetened wine to one side - if you over-sweeten you can add this to reduce the sweetness.
              Last edited by goldseal; 13-10-2008, 09:26 PM.
              Pete the Instructor

              It looks like Phil Donahue throwing up into a tuba

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              • #37
                Originally posted by goldseal View Post
                I used sugar.
                yup... me too


                Hint: When sweetening, keep a quantity of the unsweetened wine to one side - if you over-sweeten you can add this to reduce the sweetness.
                Thats top notch advice Pete
                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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                • #38
                  Originally posted by goldseal View Post
                  I used sugar.

                  I found that, for my taste, it was best when the hydrometer read 1.018 - 1.022. I added the sugar directly to the wine - it took quite a lot of stirring to get it to dissolve fully (i.e. before I could take an accurate hydrometer reading).

                  EDIT: Hint: When sweetening, keep a quantity of the unsweetened wine to one side - if you over-sweeten you can add this to reduce the sweetness.
                  Excellent, very much appreciate your advice pete.
                  Will get this done tonight.
                  Thanks

                  Alan

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                  • #39
                    Not strictly on-topic, but ....

                    I have quite a lot of Christmas Pudding based wine on the go - I still have a gallon of this recipe to bottle (that's the one I brought to Grapefest), plus 1 1/2 gals of Wine No.4 (very similar), and 1 gal of a Wine No.4 2nd run.

                    Now, that's a LOT of dessert wine

                    I thought about experimenting with some of it. The idea was to sweeten some quite a lot (1.030 - 1.040) and add some brandy, to make some sort of Christmassy concoction.

                    Has anyone tried anything like this? Suggestions? Comments?
                    Pete the Instructor

                    It looks like Phil Donahue throwing up into a tuba

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                    • #40
                      Just a quick question on wine sweetening i have never back sweetend a wine before i am going to give it a go this weekend i have degassed the wine and sulphited and sorbated and left it 24 hours would you just pour the sugar in and mix or would you make a sugar syrup up and then put it in and would you sweeten the whole dj or do it in the bottles,and i guess from what ive read its just a matter of putting the sugar or syrup in until you get to a taste that you like or would you sugar or syrup it up to a certain hydrometer reading its a wine no1 ive made with some raspberies for a hint. i fancy starting a xmas pudding wine for next year now they are in the shops sorry if this is in the wrong thread

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                      • #41
                        I have only sweetened a couple of my wines, but I had an idea in my head what sort of SG reading I should end up with.

                        I added sugar directly the the wine (making a syrup with water and sugar would dilute the wine).

                        I made sure the wine was at room temperature first to help the sugar dissolve.

                        I added a little at a time, stirred to make sure the sugar was dissolved, waited a couple of minutes and stirred again, then took an SG reading and had a taste.

                        When it tasted right, I stopped, and made a note of the SG for next time.

                        EDIT: The sweetness of your wine will be to your personal taste. For instance, my Christmas Pudding was sweetened to 1.018, but apparently this isn't sweet enough for competition (1.030 minimum, I think). However, I like it the way it is, so I'm happy .
                        Last edited by goldseal; 24-10-2008, 08:05 AM.
                        Pete the Instructor

                        It looks like Phil Donahue throwing up into a tuba

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                        • #42
                          Thanks for that gold seal i think that's what it is its all about personal preference i did a dry Blackcurrant wine and when it was finished it was really nice but a bit too dry for me so i used some sweetener i got from the wine shop and sweetend one bottle i only put 1 mm in it but it tasted so much better there was nothing wrong with the wine it was just a bit to dry for me the dry got a vhc in the pontefract show on the dry rose class my best wine to date will try the sugar and experiment

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                          • #43
                            Darren,
                            Bob did a good thread a while back that explained it all.... LINK

                            But ultimately, as Goldseal says, it really is a matter of personal taste
                            Insecure people try to make you feel smaller.

                            Confident people love to see you walk taller

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                            • #44
                              Thanks for the link ive read about four tutorials and the ancient mead thread this week i think if i read anymore i might go blind will defo have a good look cheers

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                              • #45
                                Originally posted by Darren View Post
                                Thanks for the link ive read about four tutorials and the ancient mead thread this week i think if i read anymore i might go blind will defo have a good look cheers
                                I didn't think it was reading that made you boys go blind...
                                HRH Her Lushness

                                Beauty is in the eye of the beer holder.

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