bluespook
Well-Known Member
I just pitched a garlic wine of the following:
12 garlic blossoms--all cloves separated and peeled...cloves from 4 were carmalized at 350 for 2 hrs.
boiled in 2 qts water for 45 minutes and garlic strained out
12 oz apple concentrate added and boiled for another 5 minutes...removed from heat
2 tsp lemon zest and juice of 1 lemon added...cooled for 1 hr and then zest strained out
cooled to room temp and a starter added (1-1/2 cup orange juice + nutrient + peptic enzyme + Moncharet)
I plan to ferment in primary for a week with a loose top, then rack to 1 gallon jug with lock for a few months.
I plan to use this for a marinade or base for salad dressings.
I am wondering, however, about something. My OG was 1.028 which seems a bit low, allowing for less than 5% abv. Does anybody think I should add a half or full pound of sugar or some honey? I've never made a cooking wine before and really don't know what the abv should (if there is a "should" in wine making) be.
12 garlic blossoms--all cloves separated and peeled...cloves from 4 were carmalized at 350 for 2 hrs.
boiled in 2 qts water for 45 minutes and garlic strained out
12 oz apple concentrate added and boiled for another 5 minutes...removed from heat
2 tsp lemon zest and juice of 1 lemon added...cooled for 1 hr and then zest strained out
cooled to room temp and a starter added (1-1/2 cup orange juice + nutrient + peptic enzyme + Moncharet)
I plan to ferment in primary for a week with a loose top, then rack to 1 gallon jug with lock for a few months.
I plan to use this for a marinade or base for salad dressings.
I am wondering, however, about something. My OG was 1.028 which seems a bit low, allowing for less than 5% abv. Does anybody think I should add a half or full pound of sugar or some honey? I've never made a cooking wine before and really don't know what the abv should (if there is a "should" in wine making) be.