Hello! I have some customers from the Philippines that brought in some bugnay berries to have wine made. Since we do not have these berries in Canada I am quite intrigued and had to do some research. With the wide varieties of fruit grown there, I would think fruit wines would be very popular.
I find that strawberries are one of the hardest fruits to get a true flavour. My best tips:
1) Use really ripe flavourful berries. The quality of the berry is very important. If it doesn’t take like a sweet ripe berry in your mouth, it won’t taste like that in a wine.
2) Use more berries than...
Made the Tempranillo, Carmenere and Riesling. Carmenere was delicious right away. Tucked it away and will try again in a few months. Riesling is still in the carboy. Had a glass of someone else’s straight from a carboy at bottling. I’m not a white wine lover but that taste made me decide to make...
We bought a UBrew/UVint shop about 6 months ago. It was a pre-existing business in a location that has been in operation for almost 40 years. We are dealing with issues with the building and layout of the space. Changes are going to take time and money, and we hope to eventually move once the...
Thank you everyone for your advice. I'm not the one who actually made this wine but the owner came to me for answers as she knew I followed these forums. Your expertise is very helpful.
I have not seen this before and wondered what I would do to save this wine. It was clear when bottled and 2 of the 9 bottles have stayed clear. Thanks in advance!
I tasted the must yesterday and it tasted just fine. I think I was a little scared with the amount I put in compared to other recipes. Since the color changed so dark, I was thinking it also lost that pretty blush color you get from reddish crab apples. Luckily the color was not harmed either...
Found this on eckraus.com and will probably try:
"Here's What I Would Suggest
Once the wine is done fermenting and has cleared the best it can on its own, gently warm the wine up to 85°F. This can be done with a heat source as mild as a 100 watt light bulb. It may take a day or better for...
I was given a "tried, tested and true" crab apple recipe. However, when started I noticed it was very dark (due to the added tannin) and I want to know if there is anything I can do to save this wine.
I am assuming I shouldn't of added all of the tannin the recipe called for. 2 1/2 tbsp...
Filtering was done as the last step before bottling. It would be regular filtering, removing of larger particles and clearing the wine. The person who I'm referring to filters with regular water filters. Again, not the process I've used as I use only filters made for wine. I assume the two...