The pear has worked out not bad - 33p a bottle. So far: Strawberry Jam Wine - 85p per bottle Freebie Pear Wine - 33p per bottle Tinned Peach Wine - £1.28 per bottle Citrus Wine - £1.90 per bottle Pineapple Wine - 90p per bottle Ribena Wine - 53p per bottle (less if I get the Ribena on offer or use an own brand) Frozen Soft Fruits Wine - £1.35 per bottle Carrot Wine - £1.86 per bottle (currently high due to cost of wheat & postage) Peach Perfection - 76p per bottle
We've got some milling wheat here if you're interested, but although it's been seived, it's not been mechanically cleaned and is , therefore, a little chaffy. The other but is, that is two years old. However, its fresh and sound and would have been milling wheat. Have looked at postal charges: 2nd class 1kg = £2.85 if interested pm me
On page 3 of the current Tesco Magazine there's a voucher for a free 100g pouch of Hipp organic fruit puree baby food. Just for a bit of fun I'm going to have a go at making Baby Food Wine using about 15 - 20 packs, the remainder of the magazines will go in our stove or be used for lining the Hen's poo tray.
The best I ever made was parsnip sherry, rocket fuel and very moorish. And I think all I added differently was malt, which you can buy from the brewing shop. The other one is elderberry...a tip for stripping the elderberry''s off, a wide tooth comb..I used to love brewing wine no stupid chemicals in it .keep away from potato wine unless you want a bad head for 2 days..
@fat controller Here's a picture of our sample of wheat so you can see it, we don't what anything for it
Bit late I know FC but there were fields full of wheat not so far from you in glorious Hertfordshire, all gone now! :(
There is always next year @Vince - Our @Jiffy has very kindly helped me to source some this time around, so watch this space for the brew updates
If you pick the heads then rub the grain out your'll get sore palms , and also you won't know if it's milling wheat or feed quality
Some years ago I had the good idea of sowing wheat to harvest for winemaking, but rabbits soon ate the lot back down to soil level. Didn't realise that would happen seeing rabbits around corn fields.
Been a bit of a busy day today - I racked the strawberry jam wine off into closed 5l containers as it has now finished fermenting, and there it has to stay for six months before bottling. I then transferred the pear wine, which also seems to have stopped fermenting, into four 5l demijohns; I had a hell of a job with the syphon in the fermenter (I couldn't get it to reach the bottom of the vessel and still syphon), so I ended up pouring it out which has made it go quite milky looking. Already I can see that it has started to settle out, so I will leave it a week or so and then if needs be I can rack it off into our big bucket, clean and sterilise the demijohns and then transfer it back to them to finish clearing. Are there any tricks to clearing pear wine? I have bentonite but I have a feeling that it won't cut the mustard with the pear wine? Lastly, the next batch in the queue was started - Ribena wine (well, Sainsburys High Juice version); 6 litres of High Juice, 9kg of sugar and some water, heated and simmered to drive off preservatives, then transferred into the fermenting vessel where it is cooling to blood heat at which point I will add the yeast, nutrient and citric acid. It is right up to the shoulder of the fermenter, so I reckon we've got 6+ gallons. If it retains that blackcurrant taste through to the finished wine, it could well be a belter - sweet, but a belter. Actually, with the sugar in the juice itself, and the sugar added, is this one likely to have a kick like a mule? Once that one is done and either racked into smaller demijohns, or even bottled, the next one will be carrot wine using @Jiffy's top notch wheat I must get in touch with the organ donor register and tell them to forget using my liver......
Aye, we are on whisky, but all of a sudden it is starting to look very expensive..... Can you tell me about maturing of the wine? The strawberry jam recipe says that it has to stand in suitable containers for six months before bottling, and then for a further two before drinking. The carrot wine recipe states that it should be bottled and left for almost a year before drinking I presume that this is to allow the wine to mature and the flavour to develop? That being the case, how long should I be waiting before bottling and drinking the pear wine, and what about this latest batch of Ribena wine?
