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Old 09-27-2012, 05:42 PM   #1
brewkinger
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My friend and I are beer drinkers, I recently started brewing my own and he helps me when he can (his compensation is beer while we make it and beer when we are finished.)

Whenever we all get together and hang out, our wives always want to drink wine coolers (which we find repulsive)

We recently convinced them that drinking wine (which they both say they do not like) would be better for them (less sugar, natural things in wine that are god for you, etc...)

They like fruity wine coolers, my wife enjoyed a Moscato that she tried last summer and she even enjoyed a Sangria of some type when we visited Applebee's.

We are thinking about making some 1 gallon batches of wine to see if we can find something that they enjoy.

Any ideas? What do the "pros" have to say?
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Old 09-27-2012, 06:11 PM   #2
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To clarify.... what flavors and or specific recipes would be good starting points?

Dry wines are a no no
Sweet is the key
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PRIMARY: Northeast Style IPA aka "Roscoe"
PRIMARY: Centennial '75 Session IPA
BOTTLED: Razapple Wine- Vintage 2014
BOTTLED: Orange Haze Blonde
BOTTLED:
KEGGED:
PLANNING: Centennial Orange Blonde
PLANNING: Roscoe V.2
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Old 09-27-2012, 06:26 PM   #3
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Welchs White grape peach wine there is a recipe on here someplace

 
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Old 09-27-2012, 07:13 PM   #4
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Blueberry wine
Apple cider
Mead
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Old 09-27-2012, 08:48 PM   #5
Jboyles123
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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.

 
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Old 09-27-2012, 08:58 PM   #6
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If she likes Moscato then she will like Riesling and maybe a Pinot Grigio. Start with those. Try a Zinfandel at some point.

For making your own. Brew up some Skeeter Pee, JOAM and Apfelwein. Back sweeten the Apfeiwein with some sprite or 7up.

My girl likes fruity sweet not much for the dry stuff so these work out well.
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Old 09-27-2012, 10:09 PM   #7
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......Check this out; this should be how to make wine coolers i used whire grape peach and white grape rasberry to sweet for me but the wife likes it

 
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Old 09-28-2012, 01:08 AM   #8
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Quote:
Originally Posted by Airplanedoc View Post
Welchs White grape peach wine there is a recipe on here someplace
I love my white grape peach wine. I had my wife try it the other day. She is a strict non-drinker and hates alcohol. She did not cringe.....much. She defiantly noticed both the grape and peach and said it was nice and fruity. If you get that description from her then it HAS to be good. A lot of people stick to strait Welches white grape peach juice or concentrate with just pectic enzyme, tannin powder, little acid blend and nutrients and say it is great. I wanted to add some fresh fruit so changed the recipe to the following:

1 gallon of Welch’s White grape juice
3.5 gallons of Welch’s White grape peach juice
4 cups of cane sugar
2 pounds of peaches
4 tsp of pectic enzyme
3 tsp of yeast nutrients (DAP)
2 tsp of Nutriferm Advanced (1 tsp added 24 hours after yeast pitch & the second 48 hours.)
5 crushed campden tablets
Yeast Lalvin 71B

Starting gravity should be close to 1.070. I back sweetened after stabilizing to a gravity of 1.015.

This is a 5 gallon batch but I am sure you can scale down to 1 gallon by just dividing by 5 on all ingredients.
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Old 09-28-2012, 02:13 PM   #9
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@ jboyles: My intention was not to get her to start drinking regular wines (at least not yet). Mostly I was thinking that she could start to brew her own stuff with me and then she could custom design a wine that she would enjoy.

To everyone else, thanks for the input, my conclusion is that she could take pretty much any fruit / juice / sugar drink and make a wine out of it with some yeast and additives. Find a drink she likes and start there. The white grape / peach sounds like a good place to start.

Question: All the ingredients listed just get all mixed together right from the start?
Does not need to be heated / boiled?
Add yeast twice?
What does it mean to back sweeten? (I assume add some sugar after fermentation to fine tune the sweetness, what if it is too sweet? Is there an additive to "back un-sweeten"?
__________________
Blackbird Brewing

PRIMARY: Northeast Style IPA aka "Roscoe"
PRIMARY: Centennial '75 Session IPA
BOTTLED: Razapple Wine- Vintage 2014
BOTTLED: Orange Haze Blonde
BOTTLED:
KEGGED:
PLANNING: Centennial Orange Blonde
PLANNING: Roscoe V.2
Do not mistake my kindness for weakness. I am kind to everyone, but when someone is unkind to me, weak is not what you will remember about me.

 
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Old 09-28-2012, 04:28 PM   #10
Arpolis
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Quote:
Originally Posted by brewkinger View Post
Question: All the ingredients listed just get all mixed together right from the start?
Does not need to be heated / boiled?
Add yeast twice?
What does it mean to back sweeten? (I assume add some sugar after fermentation to fine tune the sweetness, what if it is too sweet? Is there an additive to "back un-sweeten"?
Add everything accept the pectic enzyme and yeast. Mix well and wait 12 hours. Then add pectic enzyme. 12-24 hours from there add yeast. Only one addition of yeast. No need to boil because the Camden tablets should sanities the must and get it ready foe the yeast to take controle.

The yeast will take that dry so you stabilize with additional camden tablets and potassium sorbate so fermentation does not start back up and add sugar to taste. If you make it too sweet then all you can do is blend in a dry wine to reduce the sweetness without hurting the body and flavor.
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