ABV over 10% so it's easier to keep and less likely to turn to vinegar. I haven't done anything carbonated, so still would be better. Light, breezy and crispy sounds good but so does a liquid pie. I've only done a couple of gallon meads and one cider, and they are all still in the secondary. For regular wines I like whites like Riesling wines and Ice wines, to give you an idea of what I like to drink.
That's just it. I have no idea about what I want. I have pretty much zero experience with making wines, ciders or meads. I like the sweet white clean tasting wines, other than that, I have no idea. I'm basically looking to expand my knowledge and see what everyone here likes and what they, and you, would recommend for me to try. Something that's easy to make/ferment and enjoy.
I second this.
Yup. I currently have a 5 gallon cherry-jalapeno that I'm about to bottle and a 5 gallon pear wine that's a few weeks into secondary. This morning I did a final racking on a 1 gallon rice wine on my counter. Next up is probably a banana wine because I have about 4 gallons of frozen bananas in the freezer.
That's my issue also. I did a bunch of research, like it was suggested, and I've been mulling the idea of making a C.A.R. Chocolate apple raspberry wine. I haven't found any recipes for it, but that combination just sounds good to me.
How does the wild plum wine taste? I have access to a bunch of them and almost made some this year.
My wild plums are very tart, and so is the wine unless I add something to moderate the tartness. While I tend to prefer dry wines, I've found that bananas and peaches both mix well with the plums, and one can end up with a very tasty, sweet wine that's much too easy to drink.
I'll have to give it a try next year, it sounds good. Does the flavor of the banana's come through or do they just moderate the tartness?My wild plums are very tart, and so is the wine unless I add something to moderate the tartness. While I tend to prefer dry wines, I've found that ba
The last couple of batches I've made had about 6 lbs of plums (weighed after removing the pits, fermenting the mashed skins, meat and juice) and about a pound of bananas (5 gallon fermenter). Both batches were sweet and gentle with a hint of tartness. I have, in the past, also combined 2 bananas, 3 pears, 2 peaches, 1 large jalapeno (skin only, no core) and 6 lb plums. That batch (also 5 gallons) was very tasty and had a really pleasant, subtle, fresh bell pepper aftertaste.
Not trying to be a jerk but, "thinking about it" and "almost made some" won't get it done. You won't have any experience, or any satisfaction of doing it, if you don't brew something.
I'm not conciously aware of a banana taste. I can best express it by saying that the flavors all blend together in a favorable manner.
