what's the strangest wine you've made?

[nwaite]

Just thought it would be cool to see some of the odd stuff you have all made.

 

[Wiggy86]

So far it has to be either mint and green tea or pg tips wine

 

[turtlescales]

Subscribing to this because I am curious too, but have just started making mead so don't really have anything to add. I suppose, my strangest batch going would have to be my bochet but after reading all the threads on it it just doesn't seem that strange anymore.

 

[shelly_belly]

I made 1 gallon of Honeysuckle Wine last May. Pics are May and today.

 

[Pickled_Pepper]

Honeysuckle Wine

Honeysuckle sounds really cool. How did you process them? Steep the flowers?

 

[shelly_belly]

Honeysuckle sounds really cool. How did you process them? Steep the flowers?

Yes. The flowers were really putrid afterwards. I was thinking all along that there was no way this was going to work. I last tasted it about 3 months ago and it actually tasted like Honeysuckle!

I followed the first recipe here...

winemaking: requested recipe (Honeysuckle Wines)

 

[nwaite]

Well guys that's a good start but I want to hear weeeird stuff.

When I first started brewing the man at my local brew supply store told me " **** you can make wine from any thing iv made it with milk" .

 

[Pickled_Pepper]

nukinfuts tried to brew cream cheese. I think he just said it failed...I'm hoping he'll elaborate on what actually happened. haha

 

[JollyIsTheRoger]

I've seen a recipe on here from someone talking about garlic wine. For cooking, not drinking, but thats alittle out there. Been meaning to make a gal of that to try it.

 

[nukinfuts29]

nukinfuts tried to brew cream cheese. I think he just said it failed...I'm hoping he'll elaborate on what actually happened. haha

The main problem is that I did not freeze it, because I did it in a better bottle. I took a large tub of natural cream cheese, and scooped it all into the primary. Than I added four gallons of strawberry juice, and two pounds of dexatrose. The yeast pitch was Montrachet. Fermented at around 70F for 4 weeks, than racked to secondary for another month before I gave it a taste.

It tasted good, but the cream cheese added a really sour flavor. I contribute this to it starting off at room temperature, and the fermentation being so warm. I plan to try it again the same way, but this time in an ale pale with frozen cream cheese, at around 60F, racking to a secondary again after a month.


I have been toying with the idea of fermenting urine.

 

[turtlescales]

I am making a batch of garlic wine tomorrow, just need to dart into the LBHS and grab another jug. Have plenty of plans for weird stuff, just haven't started


Nukinfutz.... wait.... what?

 

[nukinfuts29]

What?

 

[nwaite]

Nice lime taste in that ah....

 

[OHIOSTEVE]

jalapenos..........spiced tea

 

[bullinachinashop]

A friend of mine made jalapaleo wine and I just tasted it after about 6 months in the bottle.
It is surprisingly good!
Nothing but peppers and sugar.

 

[Tinman13]

I have a Jalapeño in the primary right now

 

[JoeyChopps]

I got a buddy that made onion wine tasted terrible but was awesome to maranate steaks

 

[janzz]

Ginger banana - very good
Prickly pear - still in secondary

 

[nwaite]

Sounds like it could be good

 

[jamiesavoie]

For me it's Jack Keller's Green Tomato wine recipe. This year I had alot of green tomatoes from my garden and I thought of using them this way instead

here's the recipe:
winemaking: Requested Recipe (Tomato Wines)

 

[Jeremy_84]

I've made the prickly pear wine. You have to don't add to much water to it you'll loose the body of the wine.