My brewing/ winemaking 'career' started over 40 years ago with a teaching post at a residential field study centre near Dorking. I was encouraged (aided & abetted) by other staff there, including the then Warden who had already been home winemaking for 25+ years. Memorable early successes included various 'flower' wines, a 'cheeky' Orange wine which had a remarkable 2nd fermentation in the bottle - cue Champagne effect! Sadly the "Oak bud" wine was an abject failure, as was the Birch sap....!
One notable 'two-from-one' involved a 7lb 'blown' tin of Blackcurrants gifted to me by an understanding cook/caterer: this resulted in a hefty 12% alcohol content in a very passable red wine PLUS a much lighter rose-type wine from the resultant pulp!!
After I transferred to a similar field centre in South Pembrokeshire, I carried on diversifying my output; aided initially by the fact that my study/room was directly above the hot water storage tanks of the 120-bed establishment! More anon...
A local farmer has offered me loads of Bramleys (he can't sell them as there is a glut caused by Russia not buying stuff from EU!)
So have been looking online for recipes. Anyone out there got a good one? I have an efficient juicer if that helps or I can chop them in the food processor.
Have just given a second rack to the gooseberry (tastes very good) and the pear, which has been in a large plastic demi-john which can take 25 litres or so. It is THICK! I have never come across this before, it tastes good with a distinct pear flavour, but the liquid is thick.
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Good luck with it David
Let us know how it goes.
Never come across Tomatoe wine , interested to known how it goes?
In the past never been to keen on wines from veg but everybody tastes are different , just like gardening , that what makes it interesting
My brewing/ winemaking 'career' started over 40 years ago with a teaching post at a residential field study centre near Dorking. I was encouraged (aided & abetted) by other staff there, including the then Warden who had already been home winemaking for 25+ years. Memorable early successes included various 'flower' wines, a 'cheeky' Orange wine which had a remarkable 2nd fermentation in the bottle - cue Champagne effect! Sadly the "Oak bud" wine was an abject failure, as was the Birch sap....!
One notable 'two-from-one' involved a 7lb 'blown' tin of Blackcurrants gifted to me by an understanding cook/caterer: this resulted in a hefty 12% alcohol content in a very passable red wine PLUS a much lighter rose-type wine from the resultant pulp!!
After I transferred to a similar field centre in South Pembrokeshire, I carried on diversifying my output; aided initially by the fact that my study/room was directly above the hot water storage tanks of the 120-bed establishment! More anon...
A local farmer has offered me loads of Bramleys (he can't sell them as there is a glut caused by Russia not buying stuff from EU!)
So have been looking online for recipes. Anyone out there got a good one? I have an efficient juicer if that helps or I can chop them in the food processor.
Have just given a second rack to the gooseberry (tastes very good) and the pear, which has been in a large plastic demi-john which can take 25 litres or so. It is THICK! I have never come across this before, it tastes good with a distinct pear flavour, but the liquid is thick.
Any advice is very welcome
Long time since I made pear wine
how long has it been in the demijohn ?
normally the silt just settles down , you could filter it or put clearing agent in
the important thing is that it tastes good but it has to look good , after all we eat and drink with our eyes aswell
best of luck
GWRS, it has been there since August. I have made pear wine before and not had this problem. I am wondering if I should add water and some more sugar?
Never made pear but have waited up to 18 months for a wine to clear (sugarbeet) You can get stuff to add to wine to clear it but I never used it
In the sticks near Peterborough
Hi Nut, I think it is called 'finings', but the problem is not just the cloudy quality but the thickness of the liquid.
Is it still working or has it fermented out?
Thick is a new one on me. ,
In the sticks near Peterborough