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Old 07-09-2007, 09:24 PM   #11
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Originally Posted by N3WWN
Hi Yooper Chick...

I don't suppose you have access to your friend's recipe for chokecherry wine, do you?

I have lots of chokecherry trees near my new house and I'd love to try some!

Thanks!

-Rich
I don't have access to it. But I see there are some on Jack Keller's site: http://winemaking.jackkeller.net/chokech.asp

I'm going to try the first one. My banana wine recipe is now in the recipe database!
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Old 07-09-2007, 10:17 PM   #12
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yooper j/w what do you use for your primary I see that most of your wine recipes are one gallon. I have been wanting to try your rubarb wine.

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Old 07-09-2007, 10:30 PM   #13
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I use a smaller bucket usually- about a three gallon size for a one gallon batch. I got several of them at the grocery store bakery. Frosting and peanut butter come in them- complete with lids, they were free! Don't get the pickle ones- that smell never comes out!

Often, though, I make a three gallon batch (just triple the recipe, except for yeast) and use my regular "ale pail" and then secondary in a three gallon carboy.

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Old 07-10-2007, 01:46 AM   #14
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Thanks, Did they just have them siting out or did you ask for some? Ill probably just end up using my ale pail , and buy a 3 gallon carboy.

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Old 07-10-2007, 02:19 PM   #16
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Quote:
Originally Posted by Yooper Chick
I don't have access to it. But I see there are some on Jack Keller's site: http://winemaking.jackkeller.net/chokech.asp

I'm going to try the first one. My banana wine recipe is now in the recipe database!

Thanks!
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Planning - Cranberry wine, Tea Crabapple Lambic, Pinot Noir
Primary - 20 oz Rum in the Raw (experiment) - 1.150 OG
Secondary - 1 gal Chokecherry wine
Secondary - 5 gal California Uncommon (dry hopping)
Bottled - Cherry Apfelwein
Aging - 1 gal Still of the Night Mead - 1.132 OG
Drinking - ESB, Root Beer, Tank It Down Ordinary Bitter
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Old 07-10-2007, 04:56 PM   #17
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Quote:
Originally Posted by Yooper Chick

One thing on the "ick" list, at least so far: tomato wine. I heard it was good, but when I bottled it, I thought it tasted like pizza. Very gaggy at that point, but I'll open it in about 6 months and see if it improved. My husband like it, but I think it was pretty awful.
Just to throw this out at you, there are some varieties (like Great White) that produce huge, mild and sweet Tomatoes. We made Tomato preserve with them and it stacks up with regular fruit preserves easy. They are low in the unami taste (earthy) I am guessing they are lower in Glutamate than say some of the top favorites for slicing on a sandwhich. It sounds to me like that 'earthiness' can easily carry into the fermented product.
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Old 07-11-2007, 11:16 AM   #18
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Quote:
Originally Posted by Yooper Chick
My banana wine recipe is now in the recipe database!
Thanks! I've got to try that! Do you have a recommended yeast for it? I'm a wine newbie.

Thanks again!

-S
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Old 07-12-2007, 01:20 AM   #19
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A friend of mine makes a black raspberry wine, fortified with a bit of vodka, and with a touch of some kind of chocolate liquer. Simply amazing flavor. He's pretty secretive with the recipe for some reason. Not really secretive, I guess, but rather, kind of vague, I guess. I'm gonna try to duplicate it on my own.

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Old 07-12-2007, 01:40 AM   #20
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Quote:
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Thanks! I've got to try that! Do you have a recommended yeast for it? I'm a wine newbie.

Thanks again!

-S
I used premier cuvee yeast on this batch (recipe in the database). I don't think it really matters- any neutral yeast will do. Maybe champagne yeast if you have it. You don't need to bring out any fruitiness or anything like that, so a neutral wine yeast would be best.
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