I tried a recipe similar to this not that long ago and although the wine tasted great the color turned a clear brown (dark beer color). Does anyone know what might be done diffrent to achieve a little more astheticly pleasing color?
I am making a batch of Apricot/Peach and everything has been going great but about two weeks ago I racked it for the fourth time and it hasn't cleared at all. Any suggestions?
That is extremely nice Wade. The screw mechanism is almost identical to the one I got from the stool that I have and I have lots of Red Oak to use for the rest.
Has anyone seen plans for making a homemade fruit press or crusher? I'm a fairly handy sort of woodworker who would like the challenge of building my own. My ideas mostly start with the use of a doctors stool (the metal kind that you screw the seat up and down to raise and lower) and modify it...
Here Lately I have been using my parents and neighbor to supply my bottles. I have become very fond of a bottle my neighbor provides me that is frosted like an arbor mist bottle but requires a cork instead of a cap. The reason is that with the Avery label software I use I am able to create...
What I have found is that the wine is so good that I have difficulty letting it age properly. The Strawberry/Rhubarb Melomel I made started off with 30 bottles upon completion and within a week was already down to 19 (due as much to my family as myself). I suspect that the...
I have three large Pecan Trees in my yard and I happen to love most pecan based recipes (Pecan Pie, Pecan Turtles, ect.) Does anyone have a good recipe for Pecan Wine? I have considered using an almond wine recipe I have and simply substituting Pecans.
The Melomel did indeed turn out great. My next project will be Cranberry/Pomegranate Claret & after that I will be in search of a Pecan Wine recipe. I have considered simply substituting Pecans in place of almonds in a recipe I have for Almond wine.
:xmas
Someone said that they were llooking for a pumpkin wine recipe. I found a terific one on Jack Kellers site:
http://winemaking.jackkeller.net/reques53.asp
I modified it slightly by using a reduced ammount of Brown Sugar instead of White & adding Cinnamon Sticks, nutmeg and allspice to give...
It called for shredded Punpkin but I found a nifty little device that is designed to make fine cut french fries which I used to (pardon the pun) cut down the labor portion of shredding the flesh. I am a little hesitant to repost Jacks recipe but I'll post a link to it.
I'm personally of the opinion that if it moves, Ferment it. If it turns out great, Drink it, If it is good, serve it to friends, If its OK, serve it to family & If it turns out awful, dump it.:sm
I used a modified version of Jack Kellers Recipe ( I used a reduced ammount of Brown Sugar instead of White and added Cinnamon Sticks, nutmeg and allspice to give it more of a "baked pumpkin" pie flavor)