Garlic wine - I'm going for it!

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BigDaveK

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Transferred this morning!
Learned a lot prepping for this wine.
Garlic, onions, ginger, pumpkin needs to be boiled because they have anti-fungal properties which can hinder fermentation. The heat neutralizes that compound. I don't like to boil but I will simmer. So for insurance I added a pound of potatoes to my pound of garlic. Yeast LOVE potatoes.
I also learned garlic has almost as much starch as potatoes. Who knew? I added a bit of amylase enzyme to help.
Transferred at 1.016 and it's still fermenting like gangbusters, foam filling the headspace.

How does it taste?
As a drinking wine, awful! Imagine mixing alcohol with very strong pungent garlic juice. Garlic flavor is incredibly strong. As a cooking wine I think I'll be happy.

BTW, for those who think fermenting garlic smells bad, you need to get out more. Go to a landfill during a heat wave or repair a sanitary sewer line - now we're talking hellishly bad smells! 🤣


garlic 1.jpg garlic 2.jpg
 

BigDaveK

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Racked my garlic wine yesterday.
Definitely has volatile aroma compounds - the basement smelled like garlic afterwards.
And...uh...I thought garlic wines were undrinkable and were made for cooking?
Bone dry it's actually very good. Yes, very strong garlic flavor but not overpowering. A bit acidic, I could actually see drinking this with a pasta dish...maybe some types of fish.....pizza! But cooking for sure, I can't wait!


Garlic.jpg
 
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