Recent content by brcfarmer

I wanted to make an update here to state that, upon bottling, my Licorice Extract, Dark Cherry Blend has yielded probably the best homemade wine I've ever completed. The licorice extract (basically licorice root, water and a TINY pinch of baking soda immersed in water for a few days) and dark...

It's been about a month since I've offered any updates, but I've had an exciting development. First, the bad news: The licorice-dark tea ended up being a rather mediocre blend whose primary tastes were in major conflict. Had a promising start, but I wasn't exactly pleased with the development...

Here's the scoop: After sitting in secondary for a spell, my licorice/black tea blend tastes...well, woodsy and strong as an ox. It's dark brown and pretty much devoid of any hints of fruit. Next experiment will be either licorice + dark fruit or licorice + cherry.

This is a glass of tea wine I made recently: a black, orange-pekoe blend. I sliced up a lemon and left it in my primary until it was time to transfer. After the alcohol passed "hard tea" territory and entered wine country, the tea character disappeared, and was replaced by something that...

I just bottled some banana wine a week ago that I made from Yooper's recipe: I've been quietly perusing these boards for a while now, even before I joined up. The only real significant deviations from the original are that I did it without the peels and upped the SG. The result: an incredibly...

Update: First visible signs of fermentation. Normal smell of fermentation is there, but WAY earthier than any of the fruit-based country wines I've made in the past. Olfactory-wise, all licorice, no tea. I have a feeling this one is going to be pretty different from the others. Color at...

Shortly after my last entry, I took the advice of a fellow forum member and blended my root to a slightly finer consistency, then added more water. After two days my combo of licorice root, sodium bicarbonate and water yielded 3/4th of a liter of dark brown extract (post straining). How did...

I'm throwing my hat into this ring as well. I've heard buMbleB has had some real success with his licorice fermentation, and I'd like to try a variation. Having researched a few recipes for erk soos, I've decided to steep some licorice root and sodium bicarbonate for a few days, and then...

I used the Luzianne Family-Size teabags. Four is good for a gallon; they're way bigger and well-packed than the regular single-serving ones. It's a black/orange pekoe blend. Popular down South. Boiled a few minutes, took the bags out and dissolved two and a half pounds of sugar. Then I...

I'm curious to hear how the taste profile changes when the sugar content decreases. As I mentioned to you before, I'm going the route of licorice root + black tea and fermenting to dryness. Since I'd only made wines from fruit, I fermented a gallon batch of Luzianne black tea with lemon in...

This will definitely be my next project. I've got two primaries filled with banana wine that are only three days into the ferm...but after I've transferred and racked a few times, I'm tackling the licorice. I like both "natural" licorice and anise. I think I may use brewer's licorice as...

I visited Denmark recently. While I was there, I found a really nice salty licorice liquor called Ga-Jol Yellow. This got me to thinking about the possibility of brewing a licorice-flavored wine. I know that some brewers use licorice-root in beer, but I'm wondering if it's possible to make...