Allotment Gardening Advice Help Chat
Eating and Drinking => Homebrew => Topic started by: rugbymad40 on February 16, 2007, 14:23
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In October 2005 I made 6 gallons of Edlberry Wine after helping a friend cut down an Elder in their garden. This was fermented and bottled and stored on the top of the Welsh Dresser in our Kitchen.
Last night I lifted a bottle down, blew off the dust and then opened it. It smelt very fruity, not at all vinegery so I tipped myself a glass. Holding it up to the light in was a deep red colour without any floaty bits.
My other half looked at it, smelt it and then said "your not going to drink it are you - it has got to be past its best!"
She was extremely wrong, it is probably the best home made wine I have ever tasted.
It just goes to prove that it pays to wait to drink your home brew.
There are another 19 bottles to go - guess what I am doing this weekend?
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Brilliant!! - as you have proved elderberry wine in particular must be matured because of its high tannin content (the same as a good claret) and can be quite harsh when young. It will continue to improve and your challenge is to keep a few bottles back and see what another year or three will do.
My only suggestion is that you keep it somewhere cooler if possible.
Cheers
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So what's your address, I'm coming round :) .
Is it possible you could give me a brief rundown of how you made it please. because if it seems fairly easy, I might have a go this year. I made my first elderflower cordial last year which was really nice but I don't know anything about wine making.
Cheers!!
Dawn
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Reminds me of years ago Rugby, when I had made some elderberry wine, we visited my aunt and I gave her a bottle. 5 years later, we went to see her again, and she said, would you like a drink? so she was rummaging in her cupboard, and said oh, I odn't know what this is, hey its your elderberry wine Ann.
And like you said, it was beautiful, more like a rich ruby port!!! point is, I never get to save em for long enough!!!
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i did elderbery rocket fuel many years ago , put as many elderberies as i copuld in a barrel after drilling a hole in the lid for the airlock . shoved hot water in to the top and the yeast activator n 4 bags sugar n just left it for ages till it stoped bubling . put it through an old cotton sheet .white at the time , the stain was definatly permamnant lol .. squished all the juices out the mush , refilled the barrel to the top after adding 4 more bags sugar n more yeast n left it to go again .. couple months later add more sugar n yeast finally cleared n botled it after about a year .. was like drinking 505 proof whisky .4 glasses n i waa gone to gaga land
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So where can I get me a barrell????
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a home brew shop sells them now mate fermentation barels .. mine wasa chip oil one from chippy
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Thanks Muntjac and I had this vision of a beautiful well seasoned old oak barrell lol.....
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Hi, i too have a tale very similar, regarding a demijohn long forgoten. I thought the taste like a good port, but how many of us have it in them to keep something that long.