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Greetings one and all.
I've been making beer now for OOOOOOHHHH about 8 months and went All Grain a few months back. I have made various batches of mead, ginger beers and of course TC of varying ABV's.
I now wish to gain more knowledge on the country wine side of things, as where I live in Galicia(Spain) the grape harvest is a total washout(mildew, and other fungal infections across most of northern and central Spain), which is a shame as this year I was hoping to start making my own Viño Xoven(young wine). On the flip side there are more elderberries and blackberries than I have ever seen
I recognise some of the user names here from Jims Beer Kit, and you all seem a friendly bunch, so I appoligise now for the idiotic questions that may follow
I started dabbling with home winemaking in June. I was at a car boot sale, saw 3 demijohns for 50p and thought why not. Started with three kits, Peach, Gooseberry and Plum. 2 out of 3 were fine but the Plum is still fizzy
It's thanks to the Plum along with a multitude of other problems that I already recognise some of the names here, cos I've been posting to a different forum. I can admit that here cant I?
So far I've also made 3 or 4 gallons of good TurboCider/TurboRat. A passable kit Sauvingnon Blanc and now have 7 demijohns to play with. On the go right now are:- Beaverdale Sauvingnon Blanc kit, Youngs Peach, real plum and a runner bean. Tonight 2 more plums will be going on and in the last demijohn, either a Sainsbury Pineapple Juice quickie or I've got enough donated vine clippings for a half 'n' half vines and grape juice. Not sure which to do.
I'm finding the "bottle and wait for 6/8/12 months" thing irritating
I started dabbling with home winemaking in June. I was at a car boot sale, saw 3 demijohns for 50p and thought why not. Started with three kits, Peach, Gooseberry and Plum. 2 out of 3 were fine but the Plum is still fizzy
It's thanks to the Plum along with a multitude of other problems that I already recognise some of the names here, cos I've been posting to a different forum. I can admit that here cant I?
So far I've also made 3 or 4 gallons of good TurboCider/TurboRat. A passable kit Sauvingnon Blanc and now have 7 demijohns to play with. On the go right now are:- Beaverdale Sauvingnon Blanc kit, Youngs Peach, real plum and a runner bean. Tonight 2 more plums will be going on and in the last demijohn, either a Sainsbury Pineapple Juice quickie or I've got enough donated vine clippings for a half 'n' half vines and grape juice. Not sure which to do.
I'm finding the "bottle and wait for 6/8/12 months" thing irritating
End of transmission...
Welcome Aid, and yes it's irritating the secret is to ferment such a large amount that you can't possibly sup it, I changed from 1 gal to 5 gal batches with plenty of the cheap 5 day kits for general "quaffing" thus leaving the good stuff to mature (still easier said than done my oldest wine is only 5 months)
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Ben, Turbo Rat was just a minor deviation from the original turbo cider recipe and a recipe a guy gave for his version of the west country Black Rat. It's basically turbo cider with honey.
the secret is to ferment such a large amount that you can't possibly sup it, I changed from 1 gal to 5 gal batches with plenty of the cheap 5 day kits for general "quaffing" thus leaving the good stuff to mature (still easier said than done my oldest wine is only 5 months)
Now theres a good idea... will sugest it later and see how well it goes down..
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