Recent content by Chuchulainn

This may come a little late, but I didn't see any added sugar in your recipe. Pommegranates are actually quite low in sugar; they won't even ferment naturally. Some Israeli guys developed a high-sugar strain (and a naturally fermented wine to go with it), but for the rest of us I'd recommend...

I heard it produces a bad taste when you ferment citrus, like vomit. Better watch out for that. Maybe heavily backsweetening will help. Hmmm... sweet carbonated lime wine. Now there's an idea.

Remember the raisin wine I posted about? I poured some off the top into an unfermented mixture of apple juice and spices I was planning to make into spiced cider, just to see if it would ferment. I had assumed it wouldn't because my sparkling wine had apparently finished fermenting, (and I had...

Update: backsweetened, but apparently the yeasts weren't dead yet even though I used sulphites. It continued fermenting and now I think it's a sparkling wine. A little sweeter than before, now that it's apparently stopped fermenting. I didn't mean for it to be like that, but it's an added bonus.

P.P.S. I can't say what kind of grapes the raisins were from... they were simply the type that you can buy in bulk at your local supermarket. They looked like they came from green grapes though.

I've heard wine from raisins called by varying names, though I think passito is protected designation so I'll just call it passito-style. I started fermenting some a few days ago, put it in "secondary" yesterday, VERY dry (I don't think passito-styles are supposed to be that dry?), strong. I...