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Post by JohnP on Jun 22, 2012 14:18:22 GMT 1
My Mum used to dabble a bit with homemade wine bless her. She couldn't cook but she was a natural with the wine which was amazing because she didn't drink so Dad and I used to do that bit. Anyway years later I was clearing out the garden shed and found a sealed demijohn of 10 year old Elderberry wine. well I invited some friends round for a tasting and 5 of us polished it off. By God it was the dogs danglies but next day was a complete write off.
One of my friends phoned me mid afternoon and when I asked him how he was feeling, he said "for God's sake don't f*rt, I'm ringing from Tokyo!"
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Post by Ali on Aug 11, 2012 21:58:31 GMT 1
@ JP It turned out that BC was right - it was only concussed Since the rhubarb I've started off at least 3 gallons of parsley wine, one with a hint of ginger. Sounds orrible but taste is pretty good so far. Coz we couldnt wait 2 whole years we tried a bottle of May 2011 rhubarb the other day - was brill - before I bottled it I'd put in a sugar syrup into the demi-john to top it up, in my innocence I bottled it a bit too soon which meant that it is still working so the result is a lovely fizzy summer wine - yeahhhhhhhh result. Just started off a gallon of blackberry now....... learned all about pectic acid tonight.
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Post by JohnP on Aug 12, 2012 8:10:41 GMT 1
When would be the best time to visit and should I bring my own glass?
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Post by Ali on Aug 16, 2012 18:54:33 GMT 1
V happy to supply glass and bed for the nite (for Monty too) JP !!! Well, finally we have another contender in the home-made wine-making hobby Welcome to Britchick who is now almost fully fledged with all the bitz. Donkey, if you look in I do plan to bring back your 3 demis plus 2 for interest. the latest is............... BLACKBERRY WINE CJJ Berry says.......... 1 3/4 kilo blackberries 1 1/2 kg sugar 4.55 litres watttter yeast (teaspoon usually or a packet of proper) Nutrient (as above) Pectic Enzyme (no idea how much!!!) Pick fruit, wash well. Put in container and squish. Pour over 4.55L boiling wattttter. Stir and let go luke-warm. Add pectic enz. Leave til next day. Add yeast and nutrient. Cover and leave 5 days. Strain onto the sugar, dissolve, and put into demi and fit wibbly wobbly thingy. Place into sink or onto tray coz it will oooooze. Keep in dark or covered to retain colour. I RACK OFF at least twice now to remove as much crud as poss. xx
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Post by 4STIX on Aug 16, 2012 19:41:46 GMT 1
Me,,,,,, I'd just go and buy some. cant be bovvered to wait
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Post by Ali on Aug 16, 2012 19:43:16 GMT 1
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Post by 4STIX on Aug 16, 2012 19:45:18 GMT 1
Back at ya Ali
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Post by Deleted on Aug 16, 2012 19:48:46 GMT 1
Oh for goodness sake you two,get behind the bike sheds.
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Post by 4STIX on Aug 16, 2012 19:53:29 GMT 1
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Post by Deleted on Aug 23, 2012 20:09:40 GMT 1
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