Because I am running out of carboys, we are bottling some of last year's Merlot today. I guess I shouldn't say "we", as it will only be myself. Rather than helping, the girls decided to skip out and go shopping instead.
Announcement
Collapse
No announcement yet.
What's going on in your winery today..
Collapse
This is a sticky topic.
X
X
-
350 lbs of frozen Pinot Noir arrived yesterday from Sonoma California. Good quality (and spendy) grapes from one of the oldest vineyards in the country. I don't spend a lot on most grapes, but Pinot is one of the few varieties where price really seems to make a difference in the end result. I bought cheap Pinot once and it made light colored, flavorless wine that smelled like water from a vase. I only make it once every 3 or 4 years, and only in good vintages.Steve
Comment
-
Originally posted by Cellar_Rat View PostI am trying to put it out of my mind. What ginger beer recipe do you use. I can't seem to get the balance right!
http://www.scienceinschool.org/repository/docs/issue8_gingerbeer.pdfSteve
Comment
-
well, that certainly was not what I was expecting ..
I am currently at:.
2 kg syrup
450g fresh ginger (not frozen)
9 lemons
1 jar of marmalade
Water to 20 litres
50 g Bread yeast
The method is pretty much a blitz ginger / Peel lemon (no pith) / combine all ingredients & ferment.
I just can't get the depth of flavour - it gets better if I back sweeten it, but somehow misses the mark.
However, I see the science in school recipe uses 150 g ginger per litre. somehow, in my head 3 kg of ginger does not compute.
however, wheat beer with the gentle ginger tang is quite something!Gluten free, caffeine free, dairy free, fat free – you gotta love this red wine diet!
Comment
-
Originally posted by Cellar_Rat View Postwell, that certainly was not what I was expecting ..
The recipe above makes a drink similar to this:
Steve
Comment
-
A year late but I've just managed to get some Xmas puddings on offer. Missed out last year so I've just put on triple the recipe for the Christmas pudding wine. Pudding wine here we come. Also put on a Kenridge classic Viognier kit and one of my own Viogniers (recipe on here in the recipe section) the kit will be ready to drink in half the time.
Update
Had to add lots of sugar to these puddings to achieve the SG1130 more than half as much again as the recipe. However my hydrometer is my friendLast edited by RTPFUN; 13-01-2014, 03:39 PM.Life would be better if I could brew it as fast as we drink it!
Comment
-
Well that’s the Christmas pudding wine racked off and a second run put on with the left over fruit. The second run however is much less fatty and has much less of the insoluble pudding mix such and flour and the like no need for any yeast started straight away in the time it took for the sugar to cool.Life would be better if I could brew it as fast as we drink it!
Comment
Comment