What good country wine to make?

199q · 11-25-2008, 05:21 PM

I recently came into a few 1 gal carboys. I usually use the 5 gal, but now I can do a few smaller batches to see what I like.

I am making right now the Joe's Anichent mead, and a strawberry wine.

I also made 5 gal of hard lemonade, so no lemon recipes please

I was wondering if anyone had a good fruit or berry that they recommend making into a wine. I am in northern california so I have a decent availability of fresh fruits.

what do you guys like and what seems to be a big crowd pleaser?

**Nurmey** · 11-25-2008, 05:25 PM

I would recomend anything under Yooper's recipes. She had quite a few in the database. Also, Jack Keller's website has more recipes than anyone could make in a lifetime.

The Winemaking Home Page

199q · 11-25-2008, 05:37 PM

Oh I know about jack keller, I will check out yooper's though. I was wondering if there were any favorites. its a little overwhelming looking at Jack keller's site and trying to decide what to make.

**ChshreCat** · 11-25-2008, 05:40 PM

Sometimes you're better off seeing what the best fruit you can get is and finding a recipe to match, rather than finding a recipe and then searching for fruit.

Freezeblade · 11-25-2008, 05:45 PM

of all my "country wines" or non-grape wines I've made, the best one has been a Pineapple Wine, sweet, tart, and pairs awesomely with meditranian food or currys.

for a 1-gallon recipe:
12-16 oz water (spring water works great, as long as it's pre-boiled)
1.5 cups Sugar (I used Evaporated Cane Sugar)
Fill with 100% Pineapple Juice (Trader Joes brand, stay away from cans if possible)
Lalvin 71B-1122 (metabolizes some of the malic acid, this yeast is important)
Pectic enzyme/nutrient as directed on package.

Ferment for 3 weeks then rack onto 1/4 of a fresh pineapple, cubed. Leave on fruit for 10 days, then rack again. Ready at 6 months, but just gets better with age.

199q · 11-25-2008, 06:11 PM

Quote:

Originally Posted by Freezeblade

of all my "country wines" or non-grape wines I've made, the best one has been a Pineapple Wine, sweet, tart, and pairs awesomely with meditranian food or currys.

for a 1-gallon recipe:
12-16 oz water (spring water works great, as long as it's pre-boiled)
1.5 cups Sugar (I used Evaporated Cane Sugar)
Fill with 100% Pineapple Juice (Trader Joes brand, stay away from cans if possible)
Lalvin 71B-1122 (metabolizes some of the malic acid, this yeast is important)
Pectic enzyme/nutrient as directed on package.

Ferment for 3 weeks then rack onto 1/4 of a fresh pineapple, cubed. Leave on fruit for 10 days, then rack again. Ready at 6 months, but just gets better with age.

wow that sounds good! I am going to try this one!

petes · 11-26-2008, 06:24 AM

For me tamarillo is a stand out for wines. Couple of choices around, my results aren't in the bottle (soon) but sure ticking the boxes.
(Then if you want to go the honey way, looking outstanding there too

)

199q · 11-26-2008, 04:45 PM

Quote:

Originally Posted by petes

For me tamarillo is a stand out for wines. Couple of choices around, my results aren't in the bottle (soon) but sure ticking the boxes.
(Then if you want to go the honey way, looking outstanding there too

)

Do you have a recipe for this? is this a fruit I can get here in the US?

Thanks

EDIT: Just took a little look at this, it looks good, now where could I find something like this?

199q · 11-26-2008, 04:50 PM

last night I started both a Frozen strawberry wine recipe, and also the pineapple posted above. The pineapple is going crazy! but smells great. also the strawberry smells good, but its merrily fermenting now.

I have about 27 gallons of beer/wine going right now.

petes · 11-27-2008, 05:48 AM

Wiki says tamarillos are cultivated in the States, so I'd imagine you'd be able to find them without too much of a stretch.
Google up tamarillo wine and look for an entry from Perth Amateur Winemakers Club of Western Australia; I have one of these down.
Other came from Pain's 'Making Wine at Home'.
Either, to me, are stand outs in the 33 wines I've put down over the last 10 months. Both unbottled as yet but have fermented out and cleared with far less work them many of my others.
Have high hopes for a tamarillo melomel I concocted. It looks extremely promising but at around 20%ABV suspect it'll take a while before I can fully appreciate it!