Author Topic: Acquisition of several demijohns ... (Read 5863 times)

Derekthefox · « **on:** October 09, 2005, 20:39:04 »

Thanks to the generosity of 'fairyandthetroll' - Carl (Karl?) and Wendy, I am the proud new owner of 8 extra demijohns. For their generosity I gave them a monster carrot, and tricked them into accepting a pumpkin too.

The next issue is what to use them for?

I have no further fruit, so can only think of beetroot and carrot wines ... If anyone has any comments on these, please post freely ! I need inspiration !

Derekthefox :D

Doris_Pinks · « **Reply #1 on:** October 10, 2005, 09:09:41 »

Pumpkin wine? ;D

Derekthefox · « **Reply #2 on:** October 10, 2005, 10:27:39 »

Well I certainly have plenty of pumpkins, but what does it actually taste like?

Derekthefox :D

Doris_Pinks · « **Reply #3 on:** October 10, 2005, 12:06:17 »

I have only made it once and we thought it tasted like a sweet sherry, so maybe we left it too long before we drank it!
I know we were not too impressed, maybe someone out there has had more success than me!

Derekthefox · « **Reply #4 on:** October 10, 2005, 12:25:15 »

well it may be worth the cost of a bag of sugar ... ?

Derekthefox :D

philandjan · « **Reply #5 on:** October 10, 2005, 14:38:27 »

We currently have two demijohns of marrow wine (marra wina!) on the bubble.

This recipe uses grape concentrate; next recipe that we will be trying doesn't.

NeilB · « **Reply #6 on:** October 11, 2005, 13:25:30 »

Do what I done with one of my spare demi's:
3lb Sloes
3 Litres of cheap gin
1 1/2 lb Sugar
And a few drops of Almond Essence
And that equals serious drinking over Christmas!!;D ;D

Truffle · « **Reply #7 on:** October 12, 2005, 12:53:50 »

I tried pumpkin wine last year. We added cloves and Christmas spices and it makes a lovely lightly spiced wine (a little like drinking alcoholic pumpkin pie)...although it does miss a little body. Well worth a go though, just don't add too much sugar!

fairyandthetroll · « **Reply #8 on:** October 24, 2005, 21:34:05 »

ok i think you be needing some of our recipy books then. and i agree with the size of your pumpkins well there is no stopping you to fill all them demi johns. I am still blushing at the size of your carrots. ;D

Derekthefox · « **Reply #9 on:** October 25, 2005, 09:11:12 »

Thanks Wendy and Carl (or is it Karl?). This week I want to start some carrot (2 demijohns), then beetroot (perhaps just one ...). That lot should keep me going for a while anyway ... ;D

Derekthefox :D

Diana · « **Reply #10 on:** October 25, 2005, 10:22:35 »

Make sure you keep the beetroot wine in a dark place Derek (or a dark demijohn) or it'll go a nasty colour.

Anyone prepared to share their pumpkin wine recipe?

I too have some marrow wine on the go - without the concentrate.

Derekthefox · « **Reply #11 on:** October 25, 2005, 13:15:36 »

Thanks Diana.

My pumpkin wine recipe is very simple, like me really :D

For a gallon ...

2.25 kg (5lb) of pumpkin flesh, shredded
1.25 kg sugar
yeast and water

I said it was very simple ...

Derekthefox :D

Diana · « **Reply #12 on:** October 25, 2005, 13:52:15 »

Think I'll have a go at that (I like simple recipes)

Has anyone tried adding spices at the start (ginger or maybe cinnamon?)

D

Derekthefox · « **Reply #13 on:** October 25, 2005, 17:59:58 »

Right, my carrot wine is on the go now, making 2 gallons ...

Recipe for one gallon ... (simple again)

2 kg carrots shredded (that is a lot to peel)
250 g raisins chopped
1.25 kg sugar
water, and yeast

Derekthefox :D

Derekthefox · « **Reply #14 on:** November 25, 2005, 09:49:37 »

Update on my brewing front.

Two and a half gallons of rhubarb wine, still slightly cloudy, but excellent ...

Pumpkin, two gallons, still fermenting, seems drinkable, we will see...

Carrot, two gallons, still fermenting, seems drinkable, the family agree ...

Derekthefox :D

PS. Not started on the beetroot yet ...

boris · « **Reply #15 on:** November 27, 2005, 22:30:07 »

hi DTF,

if no surplus lottie produce available, have you tried using fruit juices. 1 lt each of fresh Orange and Grapefruit juice (cheaper after sell by date) + 1/2lb of sultanas + 1lb mushy bananas (water to 1 gal) all together make a passable immitation of sauvignon.

Derekthefox · « **Reply #16 on:** November 28, 2005, 13:28:12 »

That sounds like an interesting recipe, any guess on added sugar? I would think there would not be that much sugar in the ingredients (sultanas excepted).

Derekthefox :D

boris · « **Reply #17 on:** November 28, 2005, 19:12:06 »

I started the fermentation in a bucket with all the juice and fruit (finely chopped) Next day added the yeast. 3 days later strained it and put in demijohn with 1-1/2 lbs of sugar per gal. 10 ish days to complete fermenting and about a month and several rackings later - wahey!! Never made it to bottle. I also tried pineapple juice which was good, but I suppose you could use anything really.

Derekthefox · « **Reply #18 on:** November 28, 2005, 21:28:45 »

Thanks Boris, that is yet another one on my to-do list ...

Derekthefox :D

Delilah · « **Reply #19 on:** December 14, 2005, 08:59:53 »

I wrap my beetroot wine demijohn in brown paper to prevent is discolouring :D

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Author Topic: Acquisition of several demijohns ... (Read 5863 times)