Allotments 4 All
Produce => Drink .... => Topic started by: Derekthefox on October 09, 2005, 20:39:04
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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
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Pumpkin wine? ;D
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Well I certainly have plenty of pumpkins, but what does it actually taste like?
Derekthefox :D
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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!
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well it may be worth the cost of a bag of sugar ... ?
Derekthefox :D
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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.
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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
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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!
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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
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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
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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.
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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
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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
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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
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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 ...
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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.
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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
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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.
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Thanks Boris, that is yet another one on my to-do list ...
Derekthefox :D
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I wrap my beetroot wine demijohn in brown paper to prevent is discolouring :D
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Or stand it in a cardboard box ...
Derekthefox :D
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You could do some mead if you don't mind shelling out for the honey... Mine is on the go at the mo'. :) Just have to keep supping the bitter that I made, until it's ready. 15p a pint, 6% abv and tastes better than the Tesco crap I used to buy! ;D
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I have brought some more parsnips up to get another gallon going. I have just tasted the current demijohn of parsnip wine, it is truly awesome. The cane sugar has definitely given it a gorgeous flavour ...
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Both parsnips and beetroot lend themselves to the `sherry` style.
I can`t find the recipe for beetroot but from memory it used dried apricots and grape concentrate as well.
Beetroot based wines can be very good but ,as with most, if not all vegetable based wines they need long maturation-three years for beetroot would be about the minimum.
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I decided to leave the beetroot, since otherwise I could be accused of crowding out our living room !!! Perhaps next year, although I think this parsnip could well be my favourite tipple for the winter and late nights ...