Hello from Iceland

Discussion in 'Introductions' started by Valborg Einarsdottir, Apr 22, 2019.

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  1. Apr 22, 2019 #1

    Valborg Einarsdottir

    Valborg Einarsdottir

    Valborg Einarsdottir

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    I love to make wine out of water, especially when I can use something in my backyard for it. I have been making my own wine every year for the past 10 years or so and then occasionally before that. Mainly I have been making rhubarb wine, because rhubarb grows extremely well in colder climates, so I have abundance of it. I have also been making wine from red currants, black currants, mint, lovage, beetroot, dandelions, gooseberries, bilberries and crowberries, but they are the most common wild berries here. Then I have several times made wine out of bananas and apples, in that case I need to buy the fruits from the local store and of course it is all imported.

    I like to have my wine as organic as I can. Recently I got interested in blending spices, I really love bitters and amari, however I am not sure where to begin or how to do it.

    I found this forum on the internet and I am sure I will able to learn a lot from others, getting some new ideas and maybe I will be able to share some knowledge as well.
     
  2. Apr 23, 2019 #2

    Masbustelo

    Masbustelo

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    Iceland sounds very exotic from here. Welcome to this forum
     
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  3. Apr 23, 2019 #3

    sour_grapes

    sour_grapes

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    Welcome to WMT!

    Won't our readers be surprised to learn that some of your bananas might be sourced locally!
     
  4. Apr 23, 2019 #4

    Valborg Einarsdottir

    Valborg Einarsdottir

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  5. Apr 23, 2019 #5

    Valborg Einarsdottir

    Valborg Einarsdottir

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    It may surprise you, but indeed we do grow lot of bananas in our greenhouses here in Iceland.
     
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  6. Apr 23, 2019 #6

    Mcjeff

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    Welcome!
    Friendly, helpful community here.
     
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  7. Apr 23, 2019 #7

    sour_grapes

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    That is why I brought it up! I was fortunate to visit your lovely country about a decade ago. I must get back sometime!

    I've always had this funny thought that if/when the common Cavendish banana (which accounts for 1/2 of the global banana crop) succumbs to a blight and gets wiped out, cuttings from Iceland (of all places) may be used to repropogate the species.
     
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  8. Apr 23, 2019 #8

    Dennis Griffith

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  9. Apr 23, 2019 #9

    salcoco

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  10. Apr 23, 2019 #10

    Rice_Guy

    Rice_Guy

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    Welcome!!!
    I join you making rhurbarb every year and try what I would call "scientific" organic concepts, , , , ex blends like rhurbarb high acid with peach low acid, , , , planted gooseberry last year and it survived winter
    Curious what your dandelion is, one of the retirement goals is to get a blue ribbon in contest with dandelion, , , so far 4 variations down but no winner.
     
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  11. Apr 23, 2019 #11

    Stew Anderson

    Stew Anderson

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    Valborg:

    Welcome to the Forum....have learned much from this intellectual group!

    We took 2+ weeks last September to drive around your incredible Icelandic landscape of fire, fjords and ice!

    We did not sample any Icelandic-produced wine but did consume copious amounts of Brennivin aquavit. I have not found an outlet for it in the USA. :-(

    Please excuse me here but I have some non-wine questions for you pertaining to some "Viking Artifacts" we found at low tide just east of Nautholsvik Geothermal Beach. My email is stew.anderson@icloud.com.

    Hope to hear from you!

    Takk!

    Stew Anderson
     
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  12. Apr 23, 2019 #12

    Valborg Einarsdottir

    Valborg Einarsdottir

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    Well, we don´t have a whole lot, but we have been growing them since 1939 or so, and I have heard that some plants have been exported! So, you are right.
     
  13. Apr 23, 2019 #13

    Valborg Einarsdottir

    Valborg Einarsdottir

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    Actually I have only once made dandelion wine, so what is left of it is 4 y.o. As elsewhere we have quite many species of Dandelions, I just used the regular Taraxacum spp. I found it a lot of job picking the flowers, cleaning and then picking the petals, but the wine was good. - I might try to add some peaches to my rhubarb wine, how much or many peaches vs. rhubarb? I always use about 1,5kg raisins for 19 liters of rhubarb (6-7 kg) wine, which is the traditional way to do it here and orange peels, which is the Faroe Islands way to do it. - I only have one gooseberry scrub, I can´t say I am too found of them, but they are very good addition to any berry wine recipe when I don´t have enough of the type I am making of.
     
  14. Apr 23, 2019 #14

    Valborg Einarsdottir

    Valborg Einarsdottir

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    Unfortunately we don´t make too much wine here, I have only heard about one small winemaker up in the north, who is making crow berries and rhubarb wine. But you can find some types of local spirits like vodka, snaps, liqueur and Brennivín. As far as I know it is exported to USA. But they are starting to make all kind of beer here, I am not a beer person, so I don´t know too much about it. However, recently I tasted both tomato beer and cucumber beer, I did like the flavor of the cucumber beer, so I guess I should give it try one day to make cucumber wine and tomato wine, but we do grow both in our greenhouses. - I have already e-mailed you.
     

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