Allotment Gardening Advice Help Chat
Eating and Drinking => Homebrew => Topic started by: SkipRat on February 25, 2007, 21:19
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Hello,
After getting my lottie last week, this week I was given a stack of brewing equipment. I,m keen to brew wine, and was wondering if anyone can suggest any recipies/web sites that use vegetables ie cabbage , potato, etc. Good site this, keep up the good work.
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Parsnip wine turned out pretty well for me a while back. If I find the recipe, I'll post it.
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You should get a great book by C.J.J.Berry called "First steps in winemaking" It's a really good book which describes how to make wine and also tells which wine to make each month using the in season veg and fruit at the time.
Last year i made, rice and raison, parsnip, elderflower, marrow, potato, plum, apple and pear, carrot and banana wine. This year i intend to make more.
Let me know which veg you want to use and i will put up the recipe :D
Here are some site i visit.
http://www.homewinemaking.co.uk/index.html
http://freespace.virgin.net/roger.simmonds/dear.htm
http://web.ukonline.co.uk/suttonelms/WINE1.HTML
http://www.pcurtis.com/homewine.htm
http://www.thewinepages.org.uk/begin.htm
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I,m keen to brew wine, and was wondering if anyone can suggest any recipies/web sites that use vegetables ie cabbage , potato, etc. Good site this, keep up the good work.
Cabbage wine! Naw, I thought ... nevertheless Google turned this up for you http://winemaking.jackkeller.net/reques59.asp They look alright but I might be tempted to omit the cabbage. Delighted if you can prove otherwise skiprat, let us all know.
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Wow legendary one you really are legendary. I can't believe you made all those types of wine !! Amazin
What tasted the best ? Did you know the alcohol content? Sorry but given my location I had to ask this :wink:
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It was only my first year so i went a but mad :wink:
So far we have tried the rice and raison, parsnip, plum, elderflower. The rest are still ageing. The best was the rice and raison, plum and elderflower. The parsnip is a bit dry, i forgot to add on the last post that i also did pumpkin wine but that was a bit dry as well, i need to work on that. I haven't tested to see what the alcohol content is but i believe between 15 -20 % would be average :wink:
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I would recommend the CJ Berry book, also if you can find one the Boots homebrew book. Lots of ideas for fruit and veg wine in there too.
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we use cjberry book aswell, you can buy a gadget what you put a drop of wine in and it gives you alcohol content in minutes. strawberry wine is lovely bit like pop
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Thanks for all the advice, just need to wait while the allotment starts providing me with surplus fruit and veg. I could always buy bargains down at my local market till then :lol:
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I give C.J.J.Berry's a big thumbs-up too, my very first wine was a recipe from this book- Elderberry & Runner Bean, I over did it on the ripe elderberies and it came out very tannic and full bodied, a bit of a bruiser.
It was two years before it was any where near pleasent to drink and will probably improve for another fifty! :wink:
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Just ordered CJ Berry book on Amazon. Thanks for the info! Looking forward to some experimenting :) I'd always believed that homemade wines were undrinkable in the opinion of any one other than the person who made it!
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Anyone got any recipes for carrot wine? Ta. :D
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Anyone got any recipes for carrot wine? Ta. :D
4lb carrots
1 lb Bananas
1 1/2lb raisins
1 tsp tartaric acid
1 tsp malic acid
1 tsp grape tannin
1 3/4lb sugar
1 tsp pectolase
1 tsp yeast nutrient
1 vit b1 tablet
Yeast
METHOD:
Make up the Yeast starter
Wash and scrub the carrots or parsnips,slice thinly and place in a saucepan with 7 pints of cold water(or boil the kettle to save time ).Skin the Bananas,slice finely and add to the carrots. Boil for 30 mins without the lid.Strain from the pulp and leave to settle. After 24 hrs syphon the clear liquid leaving behind the sediment, add the sugar (in sugar syrup form)up to a starting SG of 1090 and the rest of the adjuncts.
Then add the yeast starter fit the airlock. If youre wanting a dry wine then top up once the ferment subsides with a mixture of water and sugar syrup to the same SG reading at the time 1020 is ideal and allow to ferment out to dryness.
If wishing to feed with the remainder of the sugar syrup then allow the ferment to drop to 1000 and add enough sugar syrup to take the SG back up to 1010, repeat process until level of Alcohol kills of the yeast.
Courtesy of winesathome.net
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SG .. ermm is this specific gravity ? What is this and how can you check it. Where can you buy the thingy to measure it? Also where can you get the alcohol measuring whatsit Ta all :)
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SG .. ermm is this specific gravity ? What is this and how can you check it. Where can you buy the thingy to measure it? Also where can you get the alcohol measuring whatsit Ta all :)
Answers galore-
HERE. (http://www.winesathome.net/forum/forumdisplay.php?f=47)
:wink:
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Crumbs....it all looks a bit complicated to me....but thanks for the recipe! :D
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Thanks sideways that is a fab site :D . Would your favourite wine be pinot by any chance :?:
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Thanks sideways that is a fab site :D . Would your favourite wine be pinot by any chance :?:
Favourite red, yes, although decent Burgundy is difficult to get in the UK unless your average spend is way over £10 a bottle and even then it can be hit or miss. Fortunately I have a sweet tooth so I enjoy Pinot Noir from New World countries where the QPR is more palatable (excuse the pun), Chile and New Zealand for example. Truth is, there are good and bad examples in all grapes.
Favourite white? Riesling, particularly Alsace (France), Mosel, Pfalz (Germany), and certain regions in Australia. For me, Riesling is the King of all grapes :wink:
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Totally agree about riesling. Fortunately it is not considered trendy just at the mo. Unlike Pinot (sadly). I do love that smoky cloudy type.
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Has anyone got a recipe for beetroot wine?
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working now but will try and get one to you tonight
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This is a very old WI recipe, so you may want to cut down the sugar a bit - they made them very sweet on those days.
5 lb beetroots, 3.5lbs white sugar, half and ounce of root ginger, juice of one lemon and one orange, 1 gallon of water, 8 cloves, yeast.
Wash the roots well and slice into the cold water. Boil until tender and strain the the liquid into a jug containing the sugar, cloves, fruit juice and bruised ginger. Stir until the sugar is dissolved. When cool add the yeast and leave for 7 days. strain through muslin.
Decant into a demijohn. Keep some aside for topping up if neccesary. Put the demijohn on a tray in a warm room, fermentation will start and it may overflow. When froth no longer forms, clean the tray and demijohn up and fit an airlock.
When bubbles are no longer formed, decant into a second demijohn for it to clear, and leave in a cool place for about six months. Then rack off and bottle and store for a further six months.
Hope it doesn't explode, because that will mean a very nasty stain on the ceiling...
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Thanks for that Scribbler. How much sugar would you suggest? 2lb? or to what SG would you add sugar?
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I'd've thought a couple of pounds would do. But it's such a long time since I made any wine.
The book was published in 1956, and as I said, they went in for much sweeter wine. My Dad always used to cut the sugar by about a third.
I gave you a recipe for spiced beetroot wine technically. Ordinary version just uses 3lbs sugar, 5lb old beetroots, gallon of water and yeast. Same method. This maybe less complicated?
If you're into roots, parsnip is excellent if you can wait a couple of years for it to mature.
You could also do a parsnip and beetroot using the 'spiced'method, with 3lbs of old beetroot and 2lbs of frosted parsips. In these days of global warming you'd have to frost them in the freezer...
Let me know how it goes - I'll probably be winemaking again next year, when I've got the raised beds down (or perhaps up).
Work calls.