Massachusetts group grape buy - Page 4

CrankyOldLibrarian · 02-09-2009, 07:25 PM

Quote:

Originally Posted by paulthenurse

Hey guys,
we've sort of let this thread wimper out. Lets get it going again and start our planning. I've got an itch. I made 3 gallons of Habenero/Lime wine yesterday cause I'm getting figgitly.

PTN

Let me know what you need from me, because I'm definitely up for this, and am excited to learn more about wine making.

By the way, can you post the recipe for your Habanero/Lime wine?

beergears · 02-09-2009, 07:37 PM

Who is Carlos...?

Do I have to bring my own version of Carlos?

**paulthenurse** · 02-10-2009, 01:56 AM

Quote:

Originally Posted by Sumo

Just waiting on you Paul. I just bought 275 lbs of grain in the club grain buy. So what the hell man lets get some grapes too. BTW I got a barley crusher for 60 bucks.. I just want to throw that out there and let the haters hate lol.

It worked, I hate you, too.

**paulthenurse** · 02-10-2009, 01:58 AM

Quote:

Originally Posted by Melana

This sure sounds tasty to me!

Paul if you need help picking up said grapes that can be arranged also!

Your truck might get drafted. Ask Chris about me pulling into his driveway the last time I picked up grapes. He swore my front wheels weren't touching the ground.

PTN

**paulthenurse** · 02-10-2009, 02:10 AM

Quote:

Originally Posted by CrankyOldLibrarian

By the way, can you post the recipe for your Habanero/Lime wine?

I kind of winged it by the seat of my pants but here goes.

I took about 50 limes and juiced them, got about one and one half quarts. (Bought 60 the week before but didn't get to it before going away, lost 10 or so to spoilage.) Put it into a three gallon carboy and topped up to about 2 1/2 gallons. Added a few drops of pectic enzyme. I forgot to measure the pH. (I'd already finished a half bottle of my Cab when Alice told me to get off my ass and do something with the limes before they ALL turned fuzzy.) I'm not worried about it being flabby, there will be plenty-o-acid. I'll try to remember to check it in the morning. Added 5 lbs of sugar which gave me a Brix of 22 exactly when I checked this morning. (I left it to sit overnight after adding the pectic enzyme.) Added 1 tablespoon of dried bitter orange peel and 2 dried habaneros. I added one packet of D47 this afternoon. I'll top up to the three gallon mark after a few days. D47 isn't a particularly vigourous fermentor but I don't want to have an overflow.

That's it. Should be done with the primary in a week or two, if I need to take out the peppers before then I'll fish them out. I'm guessing that I probably will need to, I'm not looking to have a particularly hot wine, I just wanted the pepper as an adjunct to the lime.

PTN

**paulthenurse** · 02-10-2009, 02:11 AM

Quote:

Originally Posted by beergears

Who is Carlos...?

Do I have to bring my own version of Carlos?

If you have a Carlos of your own bring him along, we can use the muscle.

PTN

CrankyOldLibrarian · 02-10-2009, 01:48 PM

Quote:

Originally Posted by paulthenurse

I kind of winged it by the seat of my pants but here goes.

I took about 50 limes and juiced them, got about one and one half quarts. (Bought 60 the week before but didn't get to it before going away, lost 10 or so to spoilage.) Put it into a three gallon carboy and topped up to about 2 1/2 gallons. Added a few drops of pectic enzyme. I forgot to measure the pH. (I'd already finished a half bottle of my Cab when Alice told me to get off my ass and do something with the limes before they ALL turned fuzzy.) I'm not worried about it being flabby, there will be plenty-o-acid. I'll try to remember to check it in the morning. Added 5 lbs of sugar which gave me a Brix of 22 exactly when I checked this morning. (I left it to sit overnight after adding the pectic enzyme.) Added 1 tablespoon of dried bitter orange peel and 2 dried habaneros. I added one packet of D47 this afternoon. I'll top up to the three gallon mark after a few days. D47 isn't a particularly vigourous fermentor but I don't want to have an overflow.

That's it. Should be done with the primary in a week or two, if I need to take out the peppers before then I'll fish them out. I'm guessing that I probably will need to, I'm not looking to have a particularly hot wine, I just wanted the pepper as an adjunct to the lime.

PTN

Thanks for the recipe... I'm either going to make this, a ginger wine, banana wine, or coffee wine next week. Too many choices!

**paulthenurse** · 02-10-2009, 02:34 PM

Having done all of the above... Bannanas make a great addition to other wines to lend body and mouth feel. As a prominant player... Meh. By themselves... Good Lord save me.

Ginger. I LOVE ginger. (But I wouldn't turn my back on MaryAnn.) If you want a ginger wine I'll gladly give you a bottle then you can decide if you want to make 5 gallons of it.

Coffee. My biggest dissapointment.

I suspect you are where I was not that long ago. You are all qwrapped up in the idea of making wine. And you understand that GOOD wine takes two things: grapes and time. You don[t have either, so you want to ferment ANYTHING that tastes good and has sugar in it. Been there and done that. Let me ask you, if you go down to your local packy and wander the wine aisles do you see any ginger or coffee or bannana wines? No? Why d you think that is?

Cause they SUCK!

I'm not caving on fruit wines, I make a strawberry wine every year that makes me want to cry out with joy in February. I make a peach wine form peaches grown in a tree in our yard which is wonderful. My plum wine has won medals.

Childs play.

The lime wine was an experiment. (I bet it is going to taste fine and will be a nice summer sippin on the back porch watching the sun go down on a 90 degree day in July wine) It won't ever sell for $2.99/ bottle. Don't expect ANY of your non-grape wines to ever get your non home winemaker friends to appreciate the subtleties of what you made. They won't. But you may. Make all of the wines you want to experiment with. Learn from them. (Take a bit of advisce and only make a 3 gallon carboy, tha way yo uonly have to get rid of 12 bottles, unlike someonw who will be unnamed who made 10 gallons of tomato wine and cant stomach it.

Anyone making tomato sauce?

CrankyOldLibrarian · 02-10-2009, 03:24 PM

Quote:

Originally Posted by paulthenurse

Having done all of the above... Bannanas make a great addition to other wines to lend body and mouth feel. As a prominant player... Meh. By themselves... Good Lord save me.

Ginger. I LOVE ginger. (But I wouldn't turn my back on MaryAnn.) If you want a ginger wine I'll gladly give you a bottle then you can decide if you want to make 5 gallons of it.

Coffee. My biggest dissapointment.

I suspect you are where I was not that long ago. You are all qwrapped up in the idea of making wine. And you understand that GOOD wine takes two things: grapes and time. You don[t have either, so you want to ferment ANYTHING that tastes good and has sugar in it. Been there and done that. Let me ask you, if you go down to your local packy and wander the wine aisles do you see any ginger or coffee or bannana wines? No? Why d you think that is?

Cause they SUCK!

I'm not caving on fruit wines, I make a strawberry wine every year that makes me want to cry out with joy in February. I make a peach wine form peaches grown in a tree in our yard which is wonderful. My plum wine has won medals.

Childs play.

The lime wine was an experiment. (I bet it is going to taste fine and will be a nice summer sippin on the back porch watching the sun go down on a 90 degree day in July wine) It won't ever sell for $2.99/ bottle. Don't expect ANY of your non-grape wines to ever get your non home winemaker friends to appreciate the subtleties of what you made. They won't. But you may. Make all of the wines you want to experiment with. Learn from them. (Take a bit of advisce and only make a 3 gallon carboy, tha way yo uonly have to get rid of 12 bottles, unlike someonw who will be unnamed who made 10 gallons of tomato wine and cant stomach it.

Anyone making tomato sauce?

Thanks for the tips, I really do appreciate it. And, yes, you pegged it, I'm about to bottle a mixed berry wine, fermenting a cherry wine, and am now curious to do one that I know won't turn out so good, but has my curiosity (and will be dirt cheap to make). I don't expect too much from these so I have been keeping them to about 2 gallons. It's been fun, a great learning experience, and a bit of a shift from making beer. I'm planning on getting 6 gallons of Chilean grape juice in the Spring so I can learn a bit about grape wine on my own, and I am hoping that your ideas for the group wine making works out too so I can learn more about the entire from grape to wine process.

Next week...I think that I'm going for the limes or bananas unless something that might make a tastier wine is on sale.

**Melana** · 02-10-2009, 04:44 PM

Quote:

Originally Posted by paulthenurse

Your truck might get drafted. Ask Chris about me pulling into his driveway the last time I picked up grapes. He swore my front wheels weren't touching the ground.

PTN

No worries... i'm all for helping just keep in mind that i WILL NOT overload my truck.