This is my first post here so ill start with proper greetings to all of you, and a little introduction.
Hello all, iam from montreal, quebec, dont know so much about wine or beer making.
Made a couple of beer kits in the past(festabrew), iam about to bottle my first wine kit (winexpert pinot noir) and done a few experimentations(cider, ice cider, honey mead,a white wine from juice, berry wine,a malt and brown sugar wine locally called bagosse)all home made. I made these not knowing much other then yeast+sugar= alcohol%
With the kits i get to a higher level but they are all things i can go and get from the store. Wich is the reason why i want to make buckfast tonic wine as my next batch. Unless imported (at really high cost) it cannot be found here and i crave it.
Its a wine made by english monks and sold mainly in scotland and ireland.
Its the kind of wine that should have a warning on its label: After drinking this you might get yourself into trouble!
It contains around 15% alcohol and between 37 and 55mg/ 100ml of caffeine!
OOOHYEAH!!! My scottish friend said that after a bottle you have a special glow, almost like an aura around you!!
From my memory (drank that a few times, maybe 4 years ago) its not as sweet as porto but a little sweeter then your average red wine. It doesnt taste coffee like baileys, but you can detect it has something in it.
So heres my plan/recipe so far.
Get a concentrated red wine juice, something basic not so expensive.
Take maybe 10% a side in a clean container and reserver for later.
Instead of adding water to the concentrated juice ill add strong coffee, but not to a full 23L but to a point that ill have final % of alcohol around 15%.
Add some vanilla extract and oak extract.
Pitch in the yeast(standard lalvin ec-1118)
Let it ferment until gravity is near the end. Then add sulfites to kill the yeast and let it be for a day. Rack in the carboy and add the 10% of juices. Let it sit for a week, checking gravity.
Degas. Add something to clarify, let it be.
Bottle and enjoy.
So heres my plan so far, iam looking for advice, ideas, things i should not do....
Is it bad to have less then 23L in the carboy? How can i be sure it wont ferment when i add the juice? Do i have what it takes to be a monk???
Thanks in advance for you help!!
ps: i would have put a link to the wikki page of buckfast but i cant.
Hello all, iam from montreal, quebec, dont know so much about wine or beer making.
Made a couple of beer kits in the past(festabrew), iam about to bottle my first wine kit (winexpert pinot noir) and done a few experimentations(cider, ice cider, honey mead,a white wine from juice, berry wine,a malt and brown sugar wine locally called bagosse)all home made. I made these not knowing much other then yeast+sugar= alcohol%
With the kits i get to a higher level but they are all things i can go and get from the store. Wich is the reason why i want to make buckfast tonic wine as my next batch. Unless imported (at really high cost) it cannot be found here and i crave it.
Its a wine made by english monks and sold mainly in scotland and ireland.
Its the kind of wine that should have a warning on its label: After drinking this you might get yourself into trouble!
It contains around 15% alcohol and between 37 and 55mg/ 100ml of caffeine!
OOOHYEAH!!! My scottish friend said that after a bottle you have a special glow, almost like an aura around you!!
From my memory (drank that a few times, maybe 4 years ago) its not as sweet as porto but a little sweeter then your average red wine. It doesnt taste coffee like baileys, but you can detect it has something in it.
So heres my plan/recipe so far.
Get a concentrated red wine juice, something basic not so expensive.
Take maybe 10% a side in a clean container and reserver for later.
Instead of adding water to the concentrated juice ill add strong coffee, but not to a full 23L but to a point that ill have final % of alcohol around 15%.
Add some vanilla extract and oak extract.
Pitch in the yeast(standard lalvin ec-1118)
Let it ferment until gravity is near the end. Then add sulfites to kill the yeast and let it be for a day. Rack in the carboy and add the 10% of juices. Let it sit for a week, checking gravity.
Degas. Add something to clarify, let it be.
Bottle and enjoy.
So heres my plan so far, iam looking for advice, ideas, things i should not do....
Is it bad to have less then 23L in the carboy? How can i be sure it wont ferment when i add the juice? Do i have what it takes to be a monk???
Thanks in advance for you help!!
ps: i would have put a link to the wikki page of buckfast but i cant.
