Recent content by Vinobeau

I have rarely made a solo Wild Grape wine - I usually blend with Labrusca, Elderberries, Red Tomatoes or Mulberries, in different combinations. In 2007, I made a Port, using 8 2/3 pounds per gallon, no other fruits, except the common chemicals. Last month, I performed my first taste of the...

No, I don't have a seaplane. I just live next to the SeaPlane Base. Sorry for the delay, was in Canada actually catching fish.

Did you get a chance to stop by the Sea Plane Base?

I see that they're ripe! It seems a bit early. I usually use between 4 - 5 pounds per gallon. 45 years ago, I only used 3 1/2. Do you back sweeten? If so, to what SG? To me, 100% sounds too harsh.

Why??

Be sure to add some sprigs of dill to a few of the bottles!

Yes fresh, and they are rather small, only 5 petals on each flower.

Wild Rose petals, 2 quarts per gallon. Dried Hibiscus flowers, 2 oz per gallon. Dill is my main choice for an herb, usually added to the two flowers noted. On a side note, leaves are a great option; grape leaves & tendrils, Black Walnut leaves, Maple leaves, and Oak leaves make for interesting...

Here is a page with lots of ideas for you!! I've done a number of them, albeit slightly adjusted. Recipes for home brew wine making from Wine World FDW It was the Dill & Hibiscus that turned me on to the dill. I add that to many flower wines, Hibiscus, Rose petal, Heather & Elderflower.

If you are in a rural area, look for wild grapes. You only need about 3 pounds per gallon and you will need to back sweeten the wine.

When you bottle the wine, add a couple of springs of dill to the bottles. The Hibiscus & Dill flavors meld very nicely!

Last Friday, I opened a 1973 Christian Brothers Vintage Port to celebrate our 50th Anniversary. I was a little surprised that it only had a T-cork, whick broke off with the first turn. The wine was very good.

How much clover per gallon did you use?

I would make two separate batches and then blend them after 9 - 12 months.