You are just being true to yourself and others have noticed. Pretty sure that's a compliment.Gee, a guy makes wine out of everything and suddenly he has a reputation for making wine out of everything.
And I've just barely scratched the surface.
You are just being true to yourself and others have noticed. Pretty sure that's a compliment.Gee, a guy makes wine out of everything and suddenly he has a reputation for making wine out of everything.
And I've just barely scratched the surface.
Grass clippings and dirt will always be on the back burner. With outdoor and feral cats (and all the other beasts) the yard is a huge litter box so there's some hesitation on my part. Someday...Don’t let those guys discourage you @BigDaveK I’m counting on you making grass clipping and dried onion peel wine so I don’t have to!
In all seriousness, have you thought about autumnberry wine (autumn olive… not Russian olive)? They actually taste pretty good when ripe.
Thank you. (Takes one to know one.)You are just being true to yourself and others have noticed. Pretty sure that's a compliment.
Waiting for the onion harvest. Options galore. Raw? Juiced? Caramelized? Peel...hmmm...?
I'm afraid about how many onion wines I may have.Similar to your garlic wine, I thing carmelized onion wine would be excellent for cooking purposes, or soups. Definitely interested in how any of these turn out.
I would love to try a mojito wine! I have some mint growing that I’ve been trying to find a use for. Do you know where I can find a good recipe for mojito? I’ve read others who start with SP, using 2/3 lemon juice and 1/3 lime. When would you add the mint? And do you just out the leaves in the fermenter or is there other preparation needed? Thanks!First... you certainly can make award winning wines from fresh fruit; we won gold a few years ago with our mango wine (we had mango trees in our yard).
Second... there are plenty of very frugal wines you can make. As you mentioned, scavenged fruit is one. Also you can use the frozen fruit concentrates from the grocery store. Or you can use both. We made a mojito wine that won some awards also (lime/lemon wine infused with spearmint). As others said, you can make wine out of just about anything, you just need to pick what sugar source will be your fermentables. Good luck and have fun.
*put not outI would love to try a mojito wine! I have some mint growing that I’ve been trying to find a use for. Do you know where I can find a good recipe for mojito? I’ve read others who start with SP, using 2/3 lemon juice and 1/3 lime. When would you add the mint? And do you just out the leaves in the fermenter or is there other preparation needed? Thanks!
I've made 2 different mint wines this year. I made a tea for both. Hot water, close to boiling, turn off heat, let it steep (covered) for a couple hours. Same process for making mint jelly. I think you could add it to either primary or secondary - fermentation didn't seem to reduce the flavor at all.I would love to try a mojito wine! I have some mint growing that I’ve been trying to find a use for. Do you know where I can find a good recipe for mojito? I’ve read others who start with SP, using 2/3 lemon juice and 1/3 lime. When would you add the mint? And do you just out the leaves in the fermenter or is there other preparation needed? Thanks!
How much mint would you suggest?I've made 2 different mint wines this year. I made a tea for both. Hot water, close to boiling, turn off heat, let it steep (covered) for a couple hours. Same process for making mint jelly. I think you could add it to either primary or secondary - fermentation didn't seem to reduce the flavor at all.
Ah, you're the winemaker. That's up to you. Decide how strong you want the mint flavor to be and go for it.How much mint would you suggest?
Lol! I’m a very new wine maker. City girl turned country girl a few years ago. Have our first garden this year and I get super excited about foraging. Got me some maypops today (yes like passion fruit) but think I’m gonna need a whole lot more. They have a sweet pulp, but no distinct taste. Maybe add some raisins? Oh so many questions I haveAh, you're the winemaker. That's up to you. Decide how strong you want the mint flavor to be and go for it.
But this might help -
I used 4 cups of mint leaves and stems (50 grams), not packed, for a 1 gallon batch. Being a mint wine that was the main flavor I wanted. Wasn't overly strong, didn't smell or taste like chewing gum or toothpaste. I'm happy with it so far.
Also...
I used "sweet mint", my favorite. I don't think it's as medicinally strong as spearmint or peppermint. I don't have experience with spearmint or peppermint in wine.
Foraging can be a lot of fun!Lol! I’m a very new wine maker. City girl turned country girl a few years ago. Have our first garden this year and I get super excited about foraging. Got me some maypops today (yes like passion fruit) but think I’m gonna need a whole lot more. They have a sweet pulp, but no distinct taste. Maybe add some raisins? Oh so many questions I have
This is an area for experimentation -- mostly sweet mint, with a portion of spearmint or peppermint mixed in.I used "sweet mint", my favorite. I don't think it's as medicinally strong as spearmint or peppermint. I don't have experience with spearmint or peppermint in wine.
Four cups about right to start. I even added a mint leaf to a few bottles for added mint flavor. Used small - medium - and large leaf. Found that a small about 1" length about right. Too easy to over do with a larger leaf.How much mint would you suggest?
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