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Old 04-19-2009, 10:09 PM   #1
NomNom
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Jan 2009
Columbia, SC
Posts: 34


So I got this idea from another thread where the idea was mentioned...

What have you made from the purple book (Winemaker's Recipe Book)?? I have the the strawberry wine fermenting right now. I am thinking of trying some of the others and wanted to get some feedback on what was good before I try it.


 
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Old 04-20-2009, 02:45 PM   #2

I've made the Jelly wine, or whatever they call it in the book, and it turned out fine. I've also used the recipes as a foundation for some of my own creations by looking at suggested acid, pectic enzyme, and nutrient additions. I've used this book a lot, especially in the first couple of years I started this hobby.

 
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Old 04-20-2009, 04:12 PM   #3
DoctorCAD
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Jun 2008
Fayetteville, NC
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I made the blackberry from that book. As soon as its done, I may do another berry wine, either strawberry or blueberry.

 
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Old 04-21-2009, 08:42 PM   #4
toularat
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Jul 2008
Eastern Wisconsin
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I have made the red tomato wine and its really good. I made the rhubarb wine and that is good, but did form some crystals, which I am told might be avoided if I had cold crashed it.
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Ageing: Apfelwein, Lodi Ranch 11, Plum, White Zin, Tomato, cider

Drinking: Cab, Rhubarb, Rhubarb Grape

 
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Old 04-22-2009, 06:30 AM   #5
NomNom
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Jan 2009
Columbia, SC
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Quote:
Originally Posted by toularat View Post
I have made the red tomato wine and its really good. I made the rhubarb wine and that is good, but did form some crystals, which I am told might be avoided if I had cold crashed it.

Tomato wine sounds really interesting, can you give some more details about it?

 
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Old 04-22-2009, 11:56 AM   #6
Yooper
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I've made quite a few of them. I've mixed many of the recipes with other recipes (like those from Jack Keller's site) so I'm not sure which are from the book or which are not. I know I've done the rhubarb wine from that book, probably blackberry, dandelion, and fresh (unknown) grapes. The tomato wine was very similar, but I used Jack Keller's recipe.
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Old 04-22-2009, 07:15 PM   #7
toularat
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Jul 2008
Eastern Wisconsin
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The Red Tomato wine is #100 in the book. It leaves tons of sediment, so plan on making a bit extra to make up for the loss. It is a bright yellow wine when done. Nice body, and while I've just started ageing mine, it is very good already.
I like it so much I am making alot this year.
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Ageing: Apfelwein, Lodi Ranch 11, Plum, White Zin, Tomato, cider

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Old 04-22-2009, 10:54 PM   #8
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Quote:
Originally Posted by toularat View Post
The Red Tomato wine is #100 in the book. It leaves tons of sediment, so plan on making a bit extra to make up for the loss. It is a bright yellow wine when done. Nice body, and while I've just started ageing mine, it is very good already.
I like it so much I am making alot this year.
Mine came out a light golden color!
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Old 04-24-2009, 05:09 PM   #9
patmac47
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Dec 2008
St Louis
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So far I have made the apple wine from juice. Let this one sit for a while. Also at the time I didn't have any carboys, so it oxidized some. Also started a white concord and pineapple. Both juices from "Welsh's 100% Juice" concentrates. Holy sediment batman, I would recommend reconstituting the pineapple juice and running it thru a stack of wet coffe filter. If I make this again I will stop it at 1.050, because at 993 it loses quite a bit of fruitiness. Hopefully after 6 months it will come around again.

 
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