Brussel Sprout Wine

naturesparadise · « **on:** February 11, 2008, 20:49 »

here is a new one on me

Quote

* 5 cups brussel sprouts
* 1 cup raisins
* 6 1/2 cups granulated sugar
* 1 teaspoon yeast nutrients
* 2 lemons
* 1 campden tablet
* water
* 1 package wine yeast

Put water on to boil. Shred brussel sprouts and place in primary. Chop raisins and add to primary. When water boils, pour over cabbage and raisins. Add sugar, stirring to dissolve. Let sit overnight.

Next day, Specific Gravity should be 1.090 - 1.100. Slice lemons thin, including rind, and add to primary. Stir in all remaining ingredients, including yeast.

Leave in primary fermentor for 5 days, stirring daily.

Strain into secondary and attach airlock.

For a dry wine, rack in three weeks, and every three months for one year. Bottle.

For a sweet wine, rack at three weeks. Add 1/2 cup sugar dissolved in 1 cup wine. Stir gently, and place back into secondary fermentor. Repeat process every six weeks until fermentation does not restart with the addition of sugar. Rack every three months until one year old. Bottle.

If wine is not clear, or still has quite a bit of sediment forming between rackings, Fine the wine as follows:

Use wine finings or plain gelatin. Gelatin: use 1 teaspoon per 6 gallons of wine. Finings: 1/2 teaspoon per 5 gallons or as per package directions. Soak in 1/2 cup cold water for 1/2 hour. Bring to a boil to dissolve. Cool. Stir into wine. Let sit 10 to 14 days. Rack. If not clear enough yet, repeat process. DO NOT increase amount of gelatin or finings. The mixture will stay suspended in the wine, preventing it from ever clearing. Bottle once wine is clear.

The wine is best if you can refrain from drinking it for one full year from the date it was started.
Variations

Use one or more of the following suggestions:

* Use brown sugar instead of white sugar.
* Add 1 cup chopped almonds.
* Use only 4 cups brussel sprouts, and add 3/4 cup chopped onion.
* Use 4 oranges in place of the 2 lemons.
* For a fuller bodied wine, increase raisins to 2 to 3 cups.

this recipe come from here they have lots on there to
roxanne's wine recipes

mashauk · « **Reply #1 on:** February 11, 2008, 21:26 »

OMG, brussel sprout wine, that'd be a talking point at a party, paaarp

naturesparadise · « **Reply #2 on:** February 11, 2008, 21:30 »

Quote from: "mashauk"

OMG, brussel sprout wine, that'd be a talking point at a party, paaarp

thing is know what brussels do to you would it be your mouth doing the talking

alibean · « **Reply #3 on:** March 11, 2008, 20:29 »

This has got to be worth a try! Will keep a lookout for some reduced sprouts up tesco's!

So many people claim not to like sprouts - can't wait to tell them what they're drinking when I bring this one out...

(currently enjoying a tinned fruit concoction - made 5 gallons - cost about 6 quid -- quite drinkabe - hic!)

Bodger · « **Reply #4 on:** March 13, 2008, 18:20 »

Good grief ! :shock: :shock: :shock:

shaun · « **Reply #5 on:** March 13, 2008, 18:55 »

i have a book called the allotment gardners cook book(readers digest) theres a few wine recipes in there and 1 is carrot wine but not sprout wine.wonder what the final colour would be :?

Teen76 · « **Reply #6 on:** April 17, 2008, 22:00 »

Everytime I see your post Brussels Sprout Wine I feel a bit queazy :?

I'd love to know if anyone has tried it and if it actually tastes nice. Don't get me wrong I absolutely love Sprouts but in a wine I'm not so sure. I'd love to be proved wrong though

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Brussel Sprout Wine

Bodger