New Giveaway - Wort Monster Conical Fermenter!

Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Wine Making Forum > Wine ideas for my wife




Reply
 
LinkBack Thread Tools Display Modes
Old 09-28-2012, 05:47 PM   #11
static
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
static's Avatar
Recipes 
 
Join Date: May 2011
Location: Tacoma, Washington
Posts: 631
Liked 52 Times on 42 Posts
Likes Given: 54

Default

Here. http://skeeterpee.com/?page_id=17 Start with this. The instructions are easy to follow and it is surprisingly good.



__________________

The yeast knows what it's doing.

static is offline
 
Reply With Quote Quick reply to this message
Old 09-28-2012, 05:55 PM   #12
Jeremy_84
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2011
Posts: 103
Liked 2 Times on 2 Posts

Default

3 gallons of old orchard apple juice
2 gallons of old orchard blue berry palmagrante juice
1 packet of wine yeast
I personally put about 5 lbs wild honey in mine.

Ferment for about a week or until gravity meets your needs then stabilize. I put this recipe in beer bottles. My wife is the same way almost but she loves this stuff.

I also make a plum wine that is pretty sweet I got tue recipe off the jack Keller website.



__________________
Jeremy_84 is offline
 
Reply With Quote Quick reply to this message
Old 09-29-2012, 04:24 PM   #13
WilliamSlayer
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2012
Location: Glen Burnie, Maryland
Posts: 1,266
Liked 110 Times on 104 Posts
Likes Given: 4

Default

Quote:
Originally Posted by Jboyles123
A Riesling would probably go over well. She would probably like one of the island mist or orchard breezin kits, they're like wine coolers, but they may not fit your objective of getting her to drink regular wine.
Yes, also a White Merlot or White Zinfandel can be made with the kits. They follow the same idea of an off dry/semi sweet wine. Since these are "real wine" many of the women folk can line up for them a little easier than some homebrews. Even though we all know how tasty our personal recepies are! Good luuck convincing / winning her over!
__________________
WilliamSlayer is offline
 
Reply With Quote Quick reply to this message
Old 09-30-2012, 04:18 AM   #14
Brewkowski
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
Brewkowski's Avatar
Recipes 
 
Join Date: Aug 2008
Location: Chicago area
Posts: 1,360
Liked 20 Times on 19 Posts
Likes Given: 23

Default

Any berry wine is a great place to start. For me using whole fruit is the equivelant of All Grain brewing, if you're an extract guy then she could relate to more bottled juices I would think. The first wine I did was a Blueberry and I made it semi-sweet and even non-drinkers found it appealing.

A basic fruit recipe would be something along the lines of

3-4 lbs of fruit per gallon (mashed and in a bag preferably, although most of the time I never use one)
1-3 lbs of sugar depending on how high ABV you're looking for
Water to fill up to the desired level

It does take much longer than beer but for those that don't drink beer it's a nice option, plus you're always tasting along the way.

Later on you'll need some chemicals to sweeten and stabilze it, something you never do in brewing. Potassium Sorbate and Potassium Metabisulfite, and maybe some acid blend depending on how sweet you make it.

No need to heat anything, just sanitize as normal

__________________

An intellectual says a simple thing in a hard way. An artist says a hard thing in a simple way.”

Charles Bukowski

Brewkowski is offline
 
Reply With Quote Quick reply to this message
Old 09-30-2012, 02:41 PM   #15
saramc
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2011
Location: suburb of Louisville, KY
Posts: 1,743
Liked 144 Times on 132 Posts
Likes Given: 1

Default

This will make a nice fruity wine. Can easily go spritzer style by adding some seltzer or 7UP/Diet7UP, etc.
BLUEBERRY POMEGRANATE: gallon recipe

3x 64oz Blueberry Pomegranate Juice (Ocean Spray) [you will not use it all, but you can]
1 lb frozen blueberries blended into 2 cups juice (or use 2 cups blueberry juice)
1/4 tsp Tannin
2 Tbsp Fermax Yeast Nutrient [1 tbsp initially & again when O.G. dropped by 1/3, or all at start]
2 lbs sugar (suggest using 1.5# initially and check the SG before you pitch the yeast and adjust SG accordingly)
1 tsp pectic enzyme
Montrachet Yeast
Initial SG 1.095

Sanitize all equipment with k-meta, did not rinse primary--since using juice went with the assumption that the residual k-meta would provide what I needed at the beginning; combine all ingredients EXCEPT the yeast and allow to rest for at least 12 hours, then pitch the yeast starter (I used 3/4 cup BluePom, 1/4 cup water to establish starter). I used additional blueberry-pom to make sure my starting volume was 1 gallon + 2 cups (you lose a bit when transfer/rack to secondary if you opt to use the blueberries).

Ferment temp was a consistent 68F, in the room anyway. Allow plenty of headspace in primary bucket as Montrachet can get foamy. Follow your winemaking basics, stir at least twice a day until under airlock, and using k-meta at appropriate times when racking, using k-meta/sorbate if you choose to backsweeten, etc.

Racked this wine into secondary when SG had decreased by 2/3, leaving the blueberry remnants behind, and applied airlock. Racked the wine approximately 30 days after putting under airlock and again 30 days later. No additional sediment dropped at that point and wine was bone dry and crystal clear, but had sediment continued to drop I would rack every 30d until no more sediment.

Was a nice dry red & is great when backsweetened with grenadine or homemade(or all natural coffee style) blueberry syrup or simple syrup. (Example of timeline: started in mid-July, no sediment by mid-October, ready to consume by Thanksgiving). If using a yeast nutrient other than Fermax please follow dosing recommendation per manufacturer. Can add acid postferment if necessary, use citric acid or acid blend.

__________________

Motto: quel che sara sara

saramc is offline
 
Reply With Quote Quick reply to this message
Old 09-30-2012, 05:37 PM   #16
brewkinger
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
brewkinger's Avatar
Recipes 
 
Join Date: Sep 2012
Location: East Po-dunk, Vermont
Posts: 1,282
Liked 159 Times on 132 Posts
Likes Given: 186

Default Follow up questions

OK so we have decided on an apple / raspberry wine for a starter

We are going to start with a 1 gallon batch

So essentially 2-3# of apples and raspberry (in a bag for ease of cleanup?)

Enough apple juice to bring it up to around gallon of liquid, 1-2# sugar
(check with hydrometer until OG gets up 1.09 or so?
let it sit for 12 hrs, pitch yeast

airlock it and wait 30 days and just keep racking it back and forth to clear sediment

Add some chemicals (to stop fermentation)
add sugars to back sweeten and basically fine tune the taste

Bottle it and cork it?

If I have an extra 5 gallon carboy, is it OK to do this 1 gallon batch in it?

__________________
Blackbird Brewing

PLANNING: Orange Centennial Blonde
PRIMARY: Bass Ale Clone
CONDITIONING: MO-Fuggle SMaSH
CONDITIONING: MO-Willamette SMaSH
DRINKING: MO-Willamette
Do or Do Not; There is no "Try"
brewkinger is offline
 
Reply With Quote Quick reply to this message
Old 09-30-2012, 08:00 PM   #17
Arpolis
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2012
Location: Tulsa, Oklahoma
Posts: 1,778
Liked 157 Times on 148 Posts
Likes Given: 31

Default

I would consider using a crushed Camden tablet when you first mix it together and then adding pectic enzyme 12-24 hours after that and yeast pitch 12-24 hours from there. These steps will help make sure you do not have infections and will help you to keep from having pectic haze in the finished product.

If you have not selected a yeast yet then Lalvin 71-b is a great yeast to use with apples. 71-b metabolizes and breaks down malic acid which will give you a more rounded out and smooth flavor in the end.

*edit* guess I did not read your whole post so here is some more.

You can bottle and cork and that is fine. I drink San Pellegrino Water which comes in 750ml screw top bottles. Perrier water come in cool round little 11.5oz screw top bottles that work well for bottling 1 gallon batches.

You can ferment in the 5 gallon container but as soon as CO2 production slows down you really need this in a 1gallon container with as little head space as possible.

__________________

A painting says a thousand words. But a painting while on good mead just looks funny!

Arpolis is offline
 
Reply With Quote Quick reply to this message
Old 09-30-2012, 10:58 PM   #18
saramc
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2011
Location: suburb of Louisville, KY
Posts: 1,743
Liked 144 Times on 132 Posts
Likes Given: 1

Default

Chemicals do not stop fermentation. You add sorbate and campden to a dry wine or one that has stopped due to alcohol toxicity..not common with what you will be making...when you plan to backsweeten, these two additives will prevent, not stop, fermentation. Biggest misconception in winemaking, that and if you see bubbles in airlock or carboy you are still fermenting, IMHO.
Sounds like a good first choice!! Though any fruit you add up front, you do not usually leave in indefinitely...many max out by day 3-5-7. Make sure apples are chopped, to get best extraction. You likely will not need to add a lot of sugar, apple juice usually comes in around 1.050, check S.G. right before you pitch yeast, then adjust O.G. Will also help immensely if raspberries are frozen, then thawed.
Have fun!

__________________

Motto: quel che sara sara

saramc is offline
 
Reply With Quote Quick reply to this message
Old 10-01-2012, 03:26 AM   #19
ArrogantDusty
HBT_SUPPORTER.png
Feedback Score: 4 reviews
 
ArrogantDusty's Avatar
Recipes 
 
Join Date: Sep 2012
Location: St Louis, Missouri
Posts: 138
Liked 11 Times on 7 Posts
Likes Given: 20

Default

I can't see anyone not liking EdWort's Apfelwein that you hear about on this site. I made it and it is great. Strong too.

__________________
ArrogantDusty is offline
 
Reply With Quote Quick reply to this message
Old 10-01-2012, 10:02 PM   #20
Brewkowski
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
Brewkowski's Avatar
Recipes 
 
Join Date: Aug 2008
Location: Chicago area
Posts: 1,360
Liked 20 Times on 19 Posts
Likes Given: 23

Default

I bottle small batches in beer bottles with caps since I already have the supplies.

Personally I like buckets for winemaking with fruit in it, I keep my carboys for pure liquid only (brewing or secondary stuff), getting all the fruit in and out is a pain in my opinion.



__________________

An intellectual says a simple thing in a hard way. An artist says a hard thing in a simple way.”

Charles Bukowski

Brewkowski is offline
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools
Display Modes


Similar Threads
Thread Thread Starter Forum Replies Last Post
Blackberry Wine ideas? RobWalker Wine Making Forum 4 08-14-2011 05:29 PM
Help/ideas needed for a blueberry wine. slowjeep Wine Making Forum 1 08-05-2010 11:45 PM
rescue ideas for wine wobbly_bob Wine Making Forum 3 04-07-2010 10:24 AM
Wife thinks wine taste like beer....WTH! barracudamagoo Wine Making Forum 8 06-15-2009 05:36 PM
Wife wants a wine. digdan Wine Making Forum 13 07-09-2006 11:48 PM