I want to start getting back into brewing but I don't want to buy any kits. I'd rather try it from scratch.
Parsnips have a good sugar content...
I'd use fruit from my lottie... Currant season soon, parsnips waiting to Christmas... :)
Hi GlentoranMark,
You gave me some advice regarding making bitter about two weeks ago. The update is, that after 7 days fermenting, and then 7 days in the barrel, i have sampled the bitter tonight, wow, it's better than i expected. 4.8 ABV and a great tasting pint. Thanks for the advice, and looking forward to brewing many more, but the waiting is killing me ;D ;D ;D
Made some carrot wine and its looking very good ;).... But it says to leave it for at least a year before drinking :( should be ready by Xmas......
Also done some vic plum wine not bad but could do with being left a bit longer.
Hope to do some beetroot and goseberry wine this year.... may allso try some peapod wine and hope to catch the elderflower's this year was bussy with work last year so missed them.
when we were kids my grandad used to give us a bucketand we would go off and fill it with dandilion flowers and he would make wine from it, dont know what it tasted like though
parsnip
[attachment=1]
some I bottled last night
Quite a few veg can be used to make wine(beetroot can be part of a recipe for ` Sherry`)and yes pea pods!!
But they do need a few other things such as dried fruit or grape concentrate to add `vinosity`
And they take years ,at least 3 often more to mature
build up some stock with some supermarket fruit juice wines ,take 4/5 weeks to brew good fresh but better after a couple of months
I used to make runner bean wine - it was stunning just like sherry.
Will try & find the recipe, having changed lifestyles & houses twice since then it could be anywhere...!
I made rhubarb wine this year for the first time. It is waiting to be bottled - well it is nice and clear now so I assume it needs to be bottled.
twinkletoes
So long as there are no bubbles still rising, bottle it & forget it till at least Christmas.
HI all, :D
Rhubarb is an excellent choice , if you like a crisp dry aperitif, savignon style wine. It is also ready to drink in about 2 Months & in fact is better drunk when fresh rather than waiting for it to mature.
Here is my method, chop up 5lb rhubarb, & freeze it in bags, thaw the rhubarb & squeeze out the juice in a muslin bag, ( I use muslin dishcloths cut open at the top) this should give you approx 1.25 litres of juice, add to this 1 litre apple juice, 1 litre grape juice, 900 grms sugar , dissolved in 500 mls of water. Add 1 tsp nutrient, & pectolase, then add a good quality wine yeast. Ferment in the bucket for 3 days, then pour into a demijon. Let it ferment for a few days before topping up with more grape or apple juice to the top of the demijon. Ferment out till it is dry, (approx 2 weeks) Rack into a clean demijon add some stabilizer, & leave for about 4 weeks. It may need clearing with finings at this stage or it may clear itself. Bottle at about 8 weeks & drink chilled. I make this right through the year, dependend on my supply of rhubarb, this year so far I have picked from the lottie about 35 lbs 8)
Adrian.
I make wine from any veg that I have a glut of :- Parsnip, Beetroot, Rhubarb, Pea Pod, Runner Bean, Carrots, Turnips,etc
just stareted to make strawberry wine tonight
Will be picking ( or is that pulling) turnips tomoz and starting that one....
Elderflower is working well......
And going to bottle the carrot tomorrow night...... ;)
Quote from: adrianhumph on June 10, 2009, 09:04:25
HI all, :D
Rhubarb is an excellent choice .....
....and made all the better for some Elderflowers !