Helloooooooo, sorry I havent been communicating well lately, had a stupid phone that I hated texting on and have now gone back to my old one!!! Ive also been really stressed and not good to talk to so havent been talknig to anyone as i didnt want to bring others down!!!
Anyway I want to talk to you about the Waitakere awards, I got a phonecall today to say my two pieces are in the main exhibition, is it normal to get a phonecall???? I was wondering if they were hinting I might have won a little something??? I do hope so....Ill come up for the opening if I did and come see you!
I posted the Lilac wine recipe it looks like a good one to try but what I was wondering was what you thought about using golden raisins or a couple of bananas in it to give it more body this recipe came from Jack Keller's wine blog I didn't know if I could post it on the main forum. Our Zucchini wine that we put together I will rack for the first time tomorrow I will post the results so you know how it is coming along.
3-1/2 quarts lilac flowers
1-1/2 lb granulated sugar
10.5 oz can of Welch's 100% white grape juice frozen concentrate
1-1/2 tsp citric acid
1/8 tsp tannin powder
7-1/4 pts water
1 tsp yeast nutrient
Put water on to boil while culling through and rinsing flowers. Put flowers in primary and when water boils pour over flowers. Cover primary tightly and set aside for 48 hours. Strain flowers through nylon straining bag and squeeze to extract all flavor, then discard pulp. Bring 2 cups of must to boil and add sugar, stirring constantly until dissolved. Stir in frozen grape concentrate and immediately pour into primary. Stir in remaining ingredients except yeast. When must returns to lukewarm, add activated yeast. Cover primary and ferment 5 days. Transfer liquid to secondary and fit airlock. Ferment 30 days and rack, top up and refit airlock. Rack again every 30 days until wine is clear. Rack into bottles and allow to age 3-6 months.
judging by the apples on your back porch, you must know apple wine from start to finish I picked and pressed 1600 lbs last fall the first time ever for me. I have 50 gal left in the freezer and hope to learn how to make a good apple wine before its gone. I posted what happened with my first attempts can you tell me how to make a really good apple wine?? thanks for all the help I like the site. Lloyd
750ml of good brandy (I use St. Remy)
3 vanilla beans
1 6-ounce pkg chopped pecans
2 cups simple syrup
pinch of cinnamon
Toast the pecans and add all ingredients except syrup to a jar and cover. Let stand for 2 weeks. Add syrup to taste and let stand for 2 more weeks. Strain and let stand for another week. Reserve the strained pecans for an ice cream topper. You're going to love this stuff!
Whats up Allie? Been really busy around here. My youngest just had a baby boy so we have been spoiling him. Did find time to start 8 gallon this week though. I am an addict!! Started the Pear from my sister"s tree and have high hopes for it. So far it is delish! Take care, Steve
I doubt he can scrape it off, it'll be on the exposed surface of the bag.. he needs to sulphite and get the bag under the liquid, away from air. it may be too late depending on how bad it is already. it doesn't sound like he's pressing the cap down daily.