I'm kind of thinking out loud here and am looking for any input you all might have.
I'm thinking of a desert type wine, something you would serve chilled, after a meal, something towards the sweeter side of thespectrum as opposed to the dry side.
One of my favorite flavors is Blueberry, and I was thinking of what complimentary flavor could go with that. Like Blueberry-bannanna, or blueberry-rasberry, something like that. What I had in mind would be something that was very full bodied and very flavorful.
For example, the Oregon Fruit Puree recipe that's listed here on the main site, scaled up to a 6 gallon recipe, maybe 5 tins of blueberry and 1 tin of raspberry, or something like that. (And maybe save some to add back in after stabilizing.)
Or maybe use the bigger Fruit Base ones and one of each, or 2 of one and 1 of another.
Eventually I want to make something like this and experiment with the flavors. I'm wondering if people have tried combining some of these flavors for fun and see what they come up with?
Edited by: Swede
I'm thinking of a desert type wine, something you would serve chilled, after a meal, something towards the sweeter side of thespectrum as opposed to the dry side.
One of my favorite flavors is Blueberry, and I was thinking of what complimentary flavor could go with that. Like Blueberry-bannanna, or blueberry-rasberry, something like that. What I had in mind would be something that was very full bodied and very flavorful.
For example, the Oregon Fruit Puree recipe that's listed here on the main site, scaled up to a 6 gallon recipe, maybe 5 tins of blueberry and 1 tin of raspberry, or something like that. (And maybe save some to add back in after stabilizing.)
Or maybe use the bigger Fruit Base ones and one of each, or 2 of one and 1 of another.
Eventually I want to make something like this and experiment with the flavors. I'm wondering if people have tried combining some of these flavors for fun and see what they come up with?
Edited by: Swede