Well, broccoli is a member of the brassica family, as is cabbage. If it were me, I'd use the cabbage wine recipe from Jack Keller's site & just use broccoli instead of cabbage.
http://winemaking.jackkeller.net/reques59.asp
Good luck, GF.
1 gallon recipe
2lb whole ears of corn
Karo corn syrup to a gravity of 1.072
2 tsp acid blend
1 tea bag of hibiscus tea blend
4 oz raisins
1 vanilla pod
1 tsp yeast nutrient
1/2 tsp yeast energizer
Water to 1 gallon
Yeast (lalvin K1v-1116)
First I will chop up corn into smaller pieces and freeze them. Then I will boil the corn for 30 minutes. Let it cool and then cut off the corn while saving the water. I'll save the actual corn for cooking later. Split the cob into some smaller bits and boil again for another 30 min. Next ill transfer the cob and water into the primary and mix in all the ingredients. The vanilla pod will be split, seeds scraped into primary and toss the whole pod in. Once the temp is right ill pitch rehydrated yeast. Let this ferment dry then transfer to secondary. I'll try and clear with bentonite. After clearing And racking complete stabilize and back sweeten to 1.026.
Were you out of Brussels sprouts?
[Moderator's Edit: Took poster's comments outside the quoted text]Just cooking up a big batch of broccoli for dinner and there are these big chunks if stalk left. Has anyone tried using them for wine or should I give it a go? If not any tips in what to do with them?
If broccoli wine has the same effect on me that steamed broccoli does, I'd be a (drunken) walking fire hazard.
Pure gold!...an alcoholic laxative.
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