Out of an over abundance of cucumbers I made a 1 gal batch of Cuke wine. I racked it other day and it tastes just like pickle juice out of the jar. Is this right or did it go bad on me? I added some more sugar, hopefully that mellows it out some. Any body ever try this before? Or is it supposed...
We make chocolate wine at Christmas every year by mixing some of our cherry or berry wines with some eggnog and Herseys chocolate syrup. Tastes great but because of the eggnog it must be drank within a week to 10 days.
Hi. What part of Central Illinois? I'm in Canton. Here is a link to a FB group I started for central Il. wine makers.
https://www.facebook.com/groups/409633329072953/
btw, we made our persimmon in two different batches. Roughly 50 lbs of persimmons cut with around 12 gal's of water. This made three 5 gal carboys worth. For the first 3 days we stirred the mixture up regularly while in the primary, then gave it 2 days the settle and siphoned off the top. There...
All of our wine is very basic. Just hand picked fruit, yeast and sugar. The persimmon is a little different in that we cut the persimmon slop with water while in the primary. Other than that we use 2 lbs of sugar per gallon of wine, so 10 lbs for a 5 gal carboy. It's usually 2-5 days in the...
Racked my six batches off the sludge tonight. Went from 30 gal of wine and sludge, down to around 15-16 gal's of straight wine. Blended a batch of cotes de blanc's with a natural yeast batch, and blended a batch of champagne with some cotes de blanc. Will bottle late February.
I have six 5 gallon batches of persimmon going now, and from the looks of them I don't expect any more than 15-17 gallons of wine to bottle. But that is the nature of the beast when it comes to persimmons, but still worth it, one of my favorites.
I think the temperature is the reason. It was getting very cool at night while it was in the primary. Low 40's and the only place we can keep it was in the garage.