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Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Wine Making Forum > Garlic Wine
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Old 08-28-2008, 10:48 PM   #1
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Default Garlic Wine

I just pitched a garlic wine of the following:
12 garlic blossoms--all cloves separated and peeled...cloves from 4 were carmalized at 350 for 2 hrs.
boiled in 2 qts water for 45 minutes and garlic strained out
12 oz apple concentrate added and boiled for another 5 minutes...removed from heat
2 tsp lemon zest and juice of 1 lemon added...cooled for 1 hr and then zest strained out
cooled to room temp and a starter added (1-1/2 cup orange juice + nutrient + peptic enzyme + Moncharet)

I plan to ferment in primary for a week with a loose top, then rack to 1 gallon jug with lock for a few months.

I plan to use this for a marinade or base for salad dressings.

I am wondering, however, about something. My OG was 1.028 which seems a bit low, allowing for less than 5% abv. Does anybody think I should add a half or full pound of sugar or some honey? I've never made a cooking wine before and really don't know what the abv should (if there is a "should" in wine making) be.

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Old 08-28-2008, 10:50 PM   #2
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I cant' imagine a better reduction sauce for smoked pork!

I will be trying this I believe!

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Old 08-28-2008, 10:52 PM   #3
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So, BK, you think the low abv is ok???

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Old 08-28-2008, 10:57 PM   #4
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The ABV doesn't matter for a cooking wine, except from the standpoint of suppressing re-growth. I'd be tempted to add a pound of table sugar or plan on storing it in the fridge.

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Old 08-28-2008, 11:52 PM   #5
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"I'd be tempted to add a pound of table sugar"

I have a stray pound of mesquite honey on the supply shelf...what would you think about that??

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Old 08-29-2008, 03:56 AM   #6
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Quote:
Originally Posted by bluespook View Post
"I'd be tempted to add a pound of table sugar"

I have a stray pound of mesquite honey on the supply shelf...what would you think about that??
Well, I think that would be awesome. It would give it great flavor. But, for a cooking wine, do you want to use that expensive honey? You could use a pound or so of table sugar, just to boost the ABV a bit, and keep that nice honey for a mead or a nice drinking wine.
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Old 08-31-2008, 03:15 AM   #7
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Posted this three times and have not seen it come up yet, so if there are dupes, could a Mod please delete the extra posts?


I made this tonight. Of course did not follow OP's exact recipe.....


boiled about 40 cloves of garlic with 1.5 pounds of sugar for about 20 minutes, added can of apple juice concentrate and boiled for another 5. added juice of a whole lemon as well as what was left after I pressed the poor lemon.

It is cooling now and I plan on dumping a packet of Montrachet into it and letting it ferment at room temp for about 2 weeks. After that I will decant into a secondary for some long-term maturing. I am guessing about 2 to 3 months before this will be a garlic marinating sauce to die for.

I will keep you posted.

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Old 08-31-2008, 03:29 AM   #8
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I made something like this, but with garlic and onion. I'm thinking about making a beer with garlic and onion too. I imagine covering chicken or london broil with it before throwing it on the grill.

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Old 08-31-2008, 04:04 AM   #9
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I gotta tell you guys...this is the worst, most powerful smelling stuff I've ever seen or heard of. God help me, SWMBO made me move it out of the basement and into the garage. It was too potent for the garage also, so it went to the porch. I snuck it back into the garage for the night...will be in the low 50s tonight.

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Old 08-31-2008, 04:06 AM   #10
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By the way, onion sounds like a good addition...if I'm ever allowed to try this again, I'll stick a handful in the pot.

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