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Old 01-07-2012, 04:02 PM   #1
nwaite
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Default what's the strangest wine you've made?

Just thought it would be cool to see some of the odd stuff you have all made.

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Old 01-07-2012, 04:50 PM   #2
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So far it has to be either mint and green tea or pg tips wine

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Old 01-07-2012, 04:50 PM   #3
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Subscribing to this because I am curious too, but have just started making mead so don't really have anything to add. I suppose, my strangest batch going would have to be my bochet but after reading all the threads on it it just doesn't seem that strange anymore.

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Old 01-07-2012, 05:00 PM   #4
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I made 1 gallon of Honeysuckle Wine last May. Pics are May and today.

dsc00738.jpg   dsc00977.jpg  
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Old 01-07-2012, 06:03 PM   #5
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Originally Posted by shelly_belly View Post
Honeysuckle Wine
Honeysuckle sounds really cool. How did you process them? Steep the flowers?
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Old 01-07-2012, 06:24 PM   #6
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Honeysuckle sounds really cool. How did you process them? Steep the flowers?
Yes. The flowers were really putrid afterwards. I was thinking all along that there was no way this was going to work. I last tasted it about 3 months ago and it actually tasted like Honeysuckle!

I followed the first recipe here...

winemaking: requested recipe (Honeysuckle Wines)
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Old 01-07-2012, 06:27 PM   #7
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Well guys that's a good start but I want to hear weeeird stuff.

When I first started brewing the man at my local brew supply store told me " **** you can make wine from any thing iv made it with milk" .

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Old 01-07-2012, 06:49 PM   #8
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nukinfuts tried to brew cream cheese. I think he just said it failed...I'm hoping he'll elaborate on what actually happened. haha

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Old 01-07-2012, 06:57 PM   #9
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I've seen a recipe on here from someone talking about garlic wine. For cooking, not drinking, but thats alittle out there. Been meaning to make a gal of that to try it.

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Old 01-07-2012, 07:53 PM   #10
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Originally Posted by Pickled_Pepper View Post
nukinfuts tried to brew cream cheese. I think he just said it failed...I'm hoping he'll elaborate on what actually happened. haha
The main problem is that I did not freeze it, because I did it in a better bottle. I took a large tub of natural cream cheese, and scooped it all into the primary. Than I added four gallons of strawberry juice, and two pounds of dexatrose. The yeast pitch was Montrachet. Fermented at around 70F for 4 weeks, than racked to secondary for another month before I gave it a taste.

It tasted good, but the cream cheese added a really sour flavor. I contribute this to it starting off at room temperature, and the fermentation being so warm. I plan to try it again the same way, but this time in an ale pale with frozen cream cheese, at around 60F, racking to a secondary again after a month.


I have been toying with the idea of fermenting urine.
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