FishUSA.com Fishing Tackle The Fishing Tackle Superstore

Author Topic: Tis the Season . . .  (Read 621 times)

bogtrotter

  • Sr. Member
  • ***
  • Posts: 844
Tis the Season . . .
« on: Sep 13, 2020, 07:13 PM »
for winemaking.

Today, I racked and consolidated into one the two carbuoys of dandelion wine that my wife and I have been making in our kitchen, and we just started another with red grapes that we picked in our backyard and a nearby wood lot.

We also have carbuoys of strawberry, black raspberry and pear wine fermenting alongside them.

Any other fellow winemakers out there?  Whatcha got working in your carbuoys at the moment?



Perch-Pirate

  • Jr. Member
  • **
  • Posts: 383
Re: Tis the Season . . .
« Reply #1 on: Sep 13, 2020, 08:26 PM »
So I just moved and my winemaking gear was part of the things that had to move...love the sound of an Airlock

bogtrotter

  • Sr. Member
  • ***
  • Posts: 844
Re: Tis the Season . . .
« Reply #2 on: Sep 14, 2020, 07:41 AM »
So, what types of wine do you typically make, PP?

F/W/I/W - The grapes out my way appear to be ripe for the picking, so if you want to make a batch you should get your gear out of storage.

Perch-Pirate

  • Jr. Member
  • **
  • Posts: 383
Re: Tis the Season . . .
« Reply #3 on: Sep 14, 2020, 10:26 AM »
Iíve made a bunch of Rieslings, Gewurtraminer, Concord grape wine, some various dry whites as well. I always use juice now. First couple times I pressed myself and decided it was more work that I really liked.
Sounds like you have some good stuff going Bog!

Going to start something next weekend!

bogtrotter

  • Sr. Member
  • ***
  • Posts: 844
Re: Tis the Season . . .
« Reply #4 on: Sep 16, 2020, 08:28 PM »
My wife and I bottled our carbuoy of dandelion wine this evening - - We got about 25 bottles out of it.

Next up, probably about a month from now, we'll be bottling our strawberry wine.

bogtrotter

  • Sr. Member
  • ***
  • Posts: 844
Re: Tis the Season . . .
« Reply #5 on: Nov 01, 2020, 05:24 PM »
This evening, my wife and I bottled our strawberry wine (which we started fermenting back in June).

F/W/I/W - Here's the recipel.

Needed:  (a) One 5 gallon carbuoy
              (b) 8 pounds really ripe strawberries washed, hulled and cut in half
              (c) 2 gallons spring water

Boil the strawberries for 30 minutes.  Cool and pour into carbuoy, then add:
              (d) 2 oranges and 2 lemons, cut up
              (e) 2 pounds raisins
              (f) 6 pounds (equals 12 cups) sugar
              (g) 1 packet wine yeast (dissolved in lukewarm water)

Stir daily till fermentation complete, about 2 weeks.

Let stand in carbuoy for 4 months, then strain, rack, bottle and enjoy.

Due to its high sugar content, this tends to be the most alcoholic flavor of the wines that we make.

bogtrotter

  • Sr. Member
  • ***
  • Posts: 844
Re: Tis the Season . . .
« Reply #6 on: Nov 08, 2020, 05:38 PM »
Tonight, my wife and I bottled our black raspberry wine.  Here's the recipe:

Needed: 5 gallon carbuoy.  Good for a 3 gallon batch (any more than that and there's not enough room).

For each gallon of spring water - - 5 cups black raspberries.

Crush berries and boil for 3 minutes (but do NOT strain).  When cool, put into carbuoy and add:

* 3 pounds sugar (6 cups)
* 1 orange, cut up
* 1 lemon, cut up
* 1 poud raisins

1 packet wine yeast (per carbuoy)

Stir daily till fermentation stops, then (after 4 months) rack strain and bottle.

 



Iceshanty | MyFishFinder | MyHuntingForum
Contact | Disclaimer | Sponsor
© 2004- MyFishFinder.com
All Rights Reserved.