gicts

Recipes 

I love making strawberry jam wine. It's in the tiny purple book with all of the spelling errors. Perhaps the best recipe in there. I think it's somewhere between 2-3 lbs of jelly per gallon. I wait til the store is having a sale, then load up. Wine ends up smelling and tasting just like Schmucker's jelly

Pogo

Recipes 

Hey, Freezeblade -

In your Pineapple Wine recipe above...I'm curious as to why the use of 12-16 ounces of water.

When working with a one gallon primary, this means that that much juice will be displaced by the water.

Would not an ALL juice recipe yield a superior result?

Pogo

Freezeblade

Recipes 

My first batch was without water, and the acid from the pineapple was just too much to handle, and I ended up watering down the wine with some water in the glass at serving in order to make it be pleasant. The 71B-1122 helped quite a bit with the amount of acid, but just the yeast wasn't enough. You can do it without the water, but be prepared for a VERY acidic wine, not to my liking or to most everyone who has sampled it.

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Primary:Baker Street Brown, Belgian Draak Strong Ale, EngCid XI, Late Shipment Bitter, EngCid X, DunkleWit
Clearing:Mead, Apple Wine
Aging:Well It Ain't English...Pale Ale, Son of Highlander 80/-, ButterBeer, EngCid IX, Fig Melomel, EngCid IIX, ESBB, EngCid VII, EngCid VI, Acerglyn, Arrakis Ale, EngCid V, EngCid IV, EngCid III, EngCid II, EngCid I, Restorative Tonic Metheglyn, Ballistæ Cyser, Mayan Gold Mead, Aztec Blood Mead, EngCidv0.2, Pineapple Wine II, Pineapple Wine, Papple Cider

casebrew

Recipes 

I'm on my 4th batch of fruit wines, the only kind I've done. I use free fruit, or brew when something is on sale for 50¢/lb.

LowQuat (free)was an awesome white wine.

Plum was/is excellent, still got 4 bottles. Sugar added per recipe. You do feel the alcohol in your nose hairs after a sip.

Pear is coming along. I let the case of fruit ripen a week or so before squashing it, in the mean time building a scratter mill to shred hard fruit. My guess is it got plenty ripe, because the SG is down to 985, what with adding the sugar per the recipe. Lots of trub/lees/goop in pears.

Prickly Pear is in secondary as of this morning. I picked and froze them as they ripened, on our back yard cactus. Up to a month in the freezer. With the cells being broken by the freezing, they turned to juice in the freezer bags. I went a little cautious on the added sugar, after the plum and pear got a bit potent. 7% by brix, this morning, I added 5# plus a gallon, up to the recipe totals now. SG 1.020 now, bubbling away.

I've done them all on must, filtering after primary by running through the fruit press with a paint strainer bag. And today for the prickly pear, I put the paint bag inside of a lingerie wash bag from the 99¢ store. Last time, I blew a hole in the paint strainer bag full of pear squeezin's.

My goal hasn't been to make the best variatal there is, I'm just trying to enjoy making an alternative to Two Buck Chuck or box wine. Not been waiting for clarity, If I can see any light through the carboy, it's time to serve it. No de-gassing, no topping-up (the C02 ought to keep air out). The twist-spigotted bags inside box wine are easy to refill, the valve pops right out. Push-button ones don't come out no matter what. Disassemble the box, turn the box inside out, and you have an air-tight serving system of wine in "a plain brown wrapper", always better than Two-Buck-Chuck. Damn fine, actually, this from some higher level winos than me.

Oh, my Food For Less store has a "Two Dolla Bolla Wine". Tisdale brand. $1.98, glass bottle and cork included. I haven't opened any yet, don't need the bottles yet.

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So far, I've had more experience thinking than I've had brewing....you don't think they are mutually exclusive, do you?

Batch #20, Loquat wine... gone fast!
#21, Flat Ass Tired, in 2nd
#22 Plum Wine, in 2nd

casebrew

Recipes 

Oh, and a question re: wine vs beer

Beer wort has all of the sugars dissolved. whereas wine must hast lots of goop still stuck to the peels at initial fermentation. My wines have tended to just enough too much alcohol, when sugar is added to make 25 brix to start. That is similar to grape juice. Any way to get a true sugar content of must, what with all those fermentibles NOT is suspension?

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So far, I've had more experience thinking than I've had brewing....you don't think they are mutually exclusive, do you?

Batch #20, Loquat wine... gone fast!
#21, Flat Ass Tired, in 2nd
#22 Plum Wine, in 2nd

boo boo

Recipes 

I do a killer blueberry wine and have a recipie for 1 gallon I think somewhere.
If you have access to fresh berries this is a must, pardon the pun.
But I use frozen berries as the juice extraction is higher this way.

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How do you BBQ an elephant....first you get your elephant....

199q

Recipes 

yeah that's why I did a strawberry. Plus the extreme expert jack keller recommends that too.

I am going to try a blackberry and a blueberry too. I put the little bit of water in the pinapple. it has been one heck of a ferment! make sure to leave room in the carboy for this guy! it has been settling out really well too. I will need a big top up after I rack it off the pineapple fruit. BTW should those be fresh pineapple? or what is the best to use there. when I rack it it will be the middle of January. not exactly prime pineapple season.

199q

Recipes 

unless the sugars are dissolved into solution, there is no way to tell. well there is, but after your wine is done and some fancy equipment.


Freezeblade: Where do you get your pineapple? I would go to get fresh stuff.... but it looks like I will be going the store bought/imported/not as fresh route. how much does this effect it?

also if this turns out good I will make 5 gal of it and make a meritage with my strawberry wine. a strawberry pineapple. how does that sound???

Freezeblade

Recipes 

I get my pineapple from the local grocery, really cheap but that's probably due to where I live. if you're going for the non-whole pineapple for the secondary go for the type in big thick bags (I know they sell it like that at smart and final and possibly cosco) over the stuff in cans, the cans leave a bit of a metal taste to me. as for the juice, I got Trader Joe's Juice (although I'm sure a similar product is available at whole foods or your local hippymart), it only seems to be in the stores when it's seasonal however. my suggestion though is to stay away from cans, YMMV.

__________________
Primary:Baker Street Brown, Belgian Draak Strong Ale, EngCid XI, Late Shipment Bitter, EngCid X, DunkleWit
Clearing:Mead, Apple Wine
Aging:Well It Ain't English...Pale Ale, Son of Highlander 80/-, ButterBeer, EngCid IX, Fig Melomel, EngCid IIX, ESBB, EngCid VII, EngCid VI, Acerglyn, Arrakis Ale, EngCid V, EngCid IV, EngCid III, EngCid II, EngCid I, Restorative Tonic Metheglyn, Ballistæ Cyser, Mayan Gold Mead, Aztec Blood Mead, EngCidv0.2, Pineapple Wine II, Pineapple Wine, Papple Cider

199q

Recipes 

I have a ralphs here in town that has it fresh. but I cant imagine its too good.... isnt the growing season abit......... over? oh well ill try that one out though its more than enough and ill have some leftover too.

have you made more than a 1 gal batch? we have a cash n carry that sells this by the gallon and by the 5 gal as well too. Ill scale up the recipe. what do you think of strawberry pineapple wine?