Make your own wine?
Friday, September 5, 2003 by Chef Garry | Discussion: WinCustomize Talk
Food is near and dear to my heart for obvious reasons and nothing goes with a good meal like a bottle of wine. Sometimes 2! 
Anyone here make their own? From grapes, juice or concentrate? Which ones worked best and what varieties do you like?
I have a Cabernet Sauvignon ready for bottling this weekend. The Piesporter is just about ready to drink, yum!
Anyone here make their own? From grapes, juice or concentrate? Which ones worked best and what varieties do you like?
I have a Cabernet Sauvignon ready for bottling this weekend. The Piesporter is just about ready to drink, yum!
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Chef Garry
Reply #22 Saturday, September 6, 2003 5:29 AM
Reply #22 Saturday, September 6, 2003 5:29 AM
I have an apple tree in the back yard. The apples are really small and not particularly useful. Not crabapples just smallapples.
I mashed them up and added water and yeast and made a pretty good apple wine for a few years but that's a lot of work. Mostly I use grape concentrate.
Rum is fermented sugar cane Hus. I don't mind it with water but adding pop is just too sweet.
I mashed them up and added water and yeast and made a pretty good apple wine for a few years but that's a lot of work. Mostly I use grape concentrate.
Rum is fermented sugar cane Hus. I don't mind it with water but adding pop is just too sweet.
mrtee
Reply #23 Saturday, September 6, 2003 4:04 PM
Reply #23 Saturday, September 6, 2003 4:04 PM
I used to make wines, it's actually rather easy.
The trick is getting the right yeast for the type of wine you're making.
I made 5 gallons of Maderia once and it tasted rotten. Ended up putting it into gallon jugs and put it in my attic. I forgot about it for 4 years then found it when I was removing a closet wall. It was GOOD, found out that Mederia needs to be heated to blend the various ingredients and mellow the wine out.
Another good wine was banana, you need to boil the fruit to extract the glycerine and use the resulting mash as a base.
Still have all of the equipment to make the stuff, now if only I hadn't given up drinking...........
The trick is getting the right yeast for the type of wine you're making.
I made 5 gallons of Maderia once and it tasted rotten. Ended up putting it into gallon jugs and put it in my attic. I forgot about it for 4 years then found it when I was removing a closet wall. It was GOOD, found out that Mederia needs to be heated to blend the various ingredients and mellow the wine out.
Another good wine was banana, you need to boil the fruit to extract the glycerine and use the resulting mash as a base.
Still have all of the equipment to make the stuff, now if only I hadn't given up drinking...........
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Reply #21 Saturday, September 6, 2003 3:50 AM
I would recommend the hobby to anyone if they have the time and patience.
P.S.
There are a number of people here at WinCustomize who should be very adept at making wine. They do it almost daily......, oh no, sorry, that's spelled w-h-i-n-e.