Broccoli wine?
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damdaman
Well-Known Member
Oh man, I looove broccoli... but even I'm not sure about this one! I'm curious though if you try it how it turns out. 
oogaboogachiefwalkingdeer
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Compost pile I would say
gratus fermentatio
Well-Known Member
Well, broccoli is a member of the brassica family, as is cabbage. If it were me, I'd use the cabbage wine recipe from Jack Keller's site & just use broccoli instead of cabbage.
http://winemaking.jackkeller.net/reques59.asp
Good luck, GF.
http://winemaking.jackkeller.net/reques59.asp
Good luck, GF.
Well, I LOVE all veggies but the idea of broccoli wine doesn't sound the least bit appealing to me. I hope the OP does it and proves me wrong, but I still don't think it sounds very good.
I love carrot wine, beet wine, tomato wine, and many others. I just can't wrap my head around cabbage or broccoli wine, though.
I did a corn cob wine not to long ago and it turned out not half bad. I would consider it a decent cheap table wine. The recipe I used looked like:
I actually stopped the fermentation early on this batch. I was a bad brewer and did not use my hydrometer. It stopped at 1.024 and I back sweetened to 1.026. I meant for it to be back sweetened to 1.002. But this recipe did really well sweet. Actually I think only half the acid blend would be needed and it could be less sweet but with this much acid the sweet balanced it out. So I have no clue how a broccoli wine would taste but this was a success and you could do something similar.
I actually stopped the fermentation early on this batch. I was a bad brewer and did not use my hydrometer. It stopped at 1.024 and I back sweetened to 1.026. I meant for it to be back sweetened to 1.002. But this recipe did really well sweet. Actually I think only half the acid blend would be needed and it could be less sweet but with this much acid the sweet balanced it out. So I have no clue how a broccoli wine would taste but this was a success and you could do something similar.
gratus fermentatio
Well-Known Member
Maybe we can get Creamygoodness to make a broccoli mead.
mrphillips
Well-Known Member
All you nay-sayers be d@mned! I love this idea!
It seems to me that at the very least, you'd have a wonderfully unique cooking wine that you could sell to just about anyone at the local market (of course, you'd probably want to check on the liquor laws before setting up your booth)
It seems to me that at the very least, you'd have a wonderfully unique cooking wine that you could sell to just about anyone at the local market (of course, you'd probably want to check on the liquor laws before setting up your booth
)
Rhumbline
Well-Known Member
Now, I'm not a man to appoint myself a judge, but just the headline made me cringe. I mean, dayum, of all the things you might have included in winemaking, you came up with broccoli?
Were you out of Brussels sprouts?
Were you out of Brussels sprouts?
gratus fermentatio
Well-Known Member
That's a whole 'nother thread.
Okra & asparagus meads have been made, why not broccoli or brussels sprouts? Regards, GF.
StoneArcher
Well-Known Member
I say do it. What's the worst? Horrendous rhino farts? I don't think that I would go pro, and do 100 gallons or anything, but give'r a go for one. If it sucks, let it sit for an eon and retry. Quench your sinks' thirst if need be.
I want to see some awesomely-green wine!
It seems that if someone joins the board just to ask about an off-the-wall ingredient (I mean that in the nicest way!), they disappear. The guy with the durian cider was never heard from again. I am wondering if this fella falls victim as well. Maybe it would be a sign from the fermenting gods that some are not meant to ferment... Forbidden fermentation.
I want to see some awesomely-green wine!
It seems that if someone joins the board just to ask about an off-the-wall ingredient (I mean that in the nicest way!), they disappear. The guy with the durian cider was never heard from again. I am wondering if this fella falls victim as well. Maybe it would be a sign from the fermenting gods that some are not meant to ferment... Forbidden fermentation.
If I clear up a fermenter and no one has had the balls to give this a shot I am game. I have done all kinds of weired ferments like cucumber, corn, marshmallow, tobasco... My next small(ish) batch to bottle is a JAOM that is taking forever to stop fermenting. We will see.
gratus fermentatio
Well-Known Member
Awesome, Arpolis! 
The weirdest ferment I ever did was prune juice:
https://www.homebrewtalk.com/f32/prune-juice-experiment-84699/
I've just been playing with graff lately, though I'm experimenting a bit with mixing bilberry & blackberry; time will tel.
Regards, GF.
The weirdest ferment I ever did was prune juice:
https://www.homebrewtalk.com/f32/prune-juice-experiment-84699/
I've just been playing with graff lately, though I'm experimenting a bit with mixing bilberry & blackberry; time will tel.
Regards, GF.
[Moderator's Edit: Took poster's comments outside the quoted text]
Blanch, freeze, make broccoli cheese soup at a later date.
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Michael L Collins
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I would think (something I try not to do) that you would have to fight against broccoli's natural bitterness, and it might make a better beer than wine. Most fruits and veggies used to make wine either have some sugar or starches that easily convert, but I don't think (ever) that broccoli has a lot of ether. You would end up making a basic wash (water, sugar, and yeast) and flavoring it with broccoli. With that, you would end up having to fight against broccoli's natural bitterness. As a newbie to all this, I could be just talking out my backside.
I once thought about making a Popeye. A spinach wine with spinach (of course), kale, and either beet greens or mustard greens, but I have a lot to learn before I'm willing to try anything like that.
I once thought about making a Popeye. A spinach wine with spinach (of course), kale, and either beet greens or mustard greens, but I have a lot to learn before I'm willing to try anything like that.
Blacksmith1
Captain Cheap
I tried one from squash. I screwed it up but good. Cook it for about 20 minutes. Put it in a fine mesh bag. Put the juice and veg in your bucket. Give 7-10 days and pull the veg. Check it from day 4 just incase it gets too strong.
This will need to age. I would guess at least 6 months. Might need up to 2 years.
Basic recipe HERE
This will need to age. I would guess at least 6 months. Might need up to 2 years.
Basic recipe HERE
If broccoli wine has the same effect on me that steamed broccoli does, I'd be a (drunken) walking fire hazard.
Michael L Collins
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I think a prune wine (mentioned earlier in this thread) would also be a messy mistake — an alcoholic laxative.
Pure gold!
bernardsmith
Well-Known Member
You might be surprised by the vegetables and "fruits" that were used in the past to make country wines. I have one of CJJ Berry's books in which he includes a recipe for cabbage wine and I have another book written by Peggy Hutchinson and she includes wines from celery, carnation flowers, yarrow and from wheat (not a beer but a wine using the wheat berries to flavor the wine) . Oh ... and her book includes several prune wine recipes - one that includes a slice of toast (presumably as nutrient for the yeast)
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