Adding hops to wine

[manicmethod]

Has anyone ever added hops to wine? I am a hophead and have done 1 batch of wine. It was fairly boring so I'm wondering about adding hops.

I was thinking I could boil a small amount of the grape extract on the stove with a small amount of bittering hops and then throw some extra in the fermenter like dry hops.

Any opinions on this? Has someone tried and and had to dump the batch?

 

[WIP]

I tried it on Apfewein. I hated it, most of my friends hated it, but one friend loved it. (we are all beer drinkers)

 

[DoctorCAD]

I thought an oil would ruin a wine, thats why there are no "nut" wines.

Hops have an oil in them.

 

[Flywheel]

Hmmmmm ..... perhaps in a sweet Riesling .... but I don't know ....

 

[ACbrewer]

the boiling might change the character of the juice. If you have to add sugar to your wine to get the OG up high enough, I'd suggest doing a boil of water with sugar and the hops.

 

[WIP]

I thought an oil would ruin a wine, thats why there are no "nut" wines.

Hops have an oil in them.

I have had almond wine. Not good, but not horrible.

 

[Brew_Master]

You should try the Graff recipe(https://www.homebrewtalk.com/f81/graff-malty-slightly-hopped-cider-117117/), it's basically applewine with hops.

 

[brazedowl]

the boiling might change the character of the juice. If you have to add sugar to your wine to get the OG up high enough, I'd suggest doing a boil of water with sugar and the hops.

Well could you not just boil the hops in water and add that to your wine-brew to top it up? Essence of hops I suppose?

 

[ACbrewer]

Well could you not just boil the hops in water and add that to your wine-brew to top it up? Essence of hops I suppose?

I think you something in the boil besides just water. That why I suggested the extra sugar that is often (but not always) needed for a must be used. But it could just be that there is better extraction of hop essence when done with something other than just water.

 

[truckjohn]

If it is just "Boring" or "Insipid" - consider adding some tannins... They are a far more "Traditional" bittering/flavoring additive...

Another suggestion is to age it on Oak... That also contributes both tannins and other interesting flavorings....

Thanks