I just saw the 2010 post on this. This is as far as I have gotten.
Very curious to see how this one's gonna pan out!
Very curious to see how this one's gonna pan out!
Roasted Almond Wine.. It's your goy's fault!
- Thread starter vinny
- Start date
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So far it tastes like the sweetest cereal milk you have ever tasted. waiting for it to drop a few more degrees to pitch. 
On my list.
Your results will determine if it stays there or gets removed.
Good luck!
Your results will determine if it stays there or gets removed.
Good luck!
What's on your list?
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I was thinking that very thing!Isn't it easier to ask what's not on that list??
Dave -- what have you made so far?
I have asked for the list repeatedly.I am curious to see all the different things he has tried and any impressions of the ones he has tasted. He has not been very forthcoming!
I'm going to admit that with this one... I don't have a clue. It's a crap shoot, so I mixed up D47, QA23, AND 71B. Added in some of the must and gave it an hour to acclimatise, then pitched. I kept the temps low. around 21/69. I used golden sugar and white and brought the SG to 1.100. It's almond wine I figure I can't mess it up, it's either going to be ok, or it's not.
I added a lemon and the rind, and the juice of a clementine. The smell is reminiscent to an orange chocolate.
Only time will tell with this one. It literally took me 5 minutes to decide I was making it. The almonds were on the counter when I saw the post and I was off and running.
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I thought it was a typo and he forgot to type not.Isn't it easier to ask what's not on that list??
As of last month, Dave started 53 wines in 52 weeks. All jokes aside, keeping track of all that is a major feat in itself.
I have far fewer balls in the air, and I've found gaping holes in my online records, which I have been filling in. Some times it feels like -whack-a-mole!
Sitting at 22 degrees and looking very happy. Lots of activity.
If I make this I'll actually have to...gulp...buy almonds. I'll do it if it's worth it.
However....
I have hazelnuts, black walnuts, and hickory nuts. Hazelnuts are easy to process so they'll be my first nut wine foray. Black walnuts and hickory nuts are a PITA to process. They're collected but I don't know if I'll get around to processing.
I'm also toying with the idea of making nut milk and using that. We'll see...
What quantity of almonds did you use?
balatonwine
The Verecund Vigneron
I did not realize being a non-jewish gentile would adversely affect wine....
I think you might have a typo there. Right?
I started with a cup/5 oz roasted, then read a post on mead that said sweet almonds are pretty light compared to bitter, so I added 2 oz of raw chopped to the pot.
I would suggest hazelnut over almond, anyway. This was literally because they were on the counter. I was gonna make almond milk. This just sounded like more fun.
No, that's Vinny's Brooklyn accent coming out! It happens when he gets excited.I did not realize being a non-jewish gentile would adversely affect wine....
I think you might have a typo there. Right?
Or, maybe a typo.
I figured someone was gonna have something to say, but you can't edit a title.
He's been busy, that number musta jumped significantly.
balatonwine
The Verecund Vigneron
That is funny. Good retort. Any** my post was intended to be also funny. So glad we can laugh together.No, that's Vinny's Brooklyn accent coming out! It happens when he gets excited.
Or, maybe a typo.
**Edit: Any? Good grief... my own typo. Ahem.... Meant "And" of course.... red faced.... haha. Joke on me.
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The interest in my wines is surprising.
I like the unusual and I have a boatload of natural curiosity...and I like wine. That means walking in my basement is like an agility drill.
Wine #63 is in primary right now.
Can't tell you which on my list haven't been made. That would spoil the surprise(s)!
And I don't really like talking about them too much until they're done and bottled - and most are still in bulk.
I will say I just bottled my sassafras wine that is everything- and more - than I hoped for. It's essentially a tea wine and I was expecting it to be thin. Far from it! Great flavor, great mouth feel and I didn't add raisins or bananas or concentrate. One of my favorites!
Getting back to the almond wine, when the time comes I wonder what back sweetening with a bit of brown sugar would do?
I like the unusual and I have a boatload of natural curiosity...and I like wine. That means walking in my basement is like an agility drill.
Wine #63 is in primary right now.
Can't tell you which on my list haven't been made. That would spoil the surprise(s)!
And I don't really like talking about them too much until they're done and bottled - and most are still in bulk.
I will say I just bottled my sassafras wine that is everything- and more - than I hoped for. It's essentially a tea wine and I was expecting it to be thin. Far from it! Great flavor, great mouth feel and I didn't add raisins or bananas or concentrate. One of my favorites!
Getting back to the almond wine, when the time comes I wonder what back sweetening with a bit of brown sugar would do?
Wellllll... I have a list too, ya know.
I'm thinking maybe a little vanilla in secondary. The trouble is I want a comparison, so maybe when I bottle?
That is quite a thing. Today I should be able to pick up my AIO wine pump accessories. I have been waiting on them to bottle. Once done I will be putting 5 more kits into primary for somewhere around 90 gallons made. It will put me up wine #27.. Almond was #22. We may be close to the same amount of wine made, but I am nowhere near your.... Variety.
How do you do it? 60 jugs, or are you bottle aging a lot of them?
