Woodbee
Senior Member
- Joined
- Feb 2, 2009
- Messages
- 274
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Well, things have been rather slow around here for the last few days so this may be a great time to add some fodder to graze on. So here I go.I am wanting to make a small batch of wine for the kitchen. I am thinking Celery/Lime.
I want this to be a dusty dry wine with a whole lot of bite. I will probably use the entire lime. Skins seeds and all. and with the celery I think that the leaves will add more flavor.
So what do you all think you would include in your must? And how much. What yeast would you use. How much sugar? I am shooting for a two gal. batch. Also, When it is done how could I turn half of it into vinegar?
Do I want a high or low abv. What PH do I shoot for?
Jump on in here and let me know what you all think. I will create this wine from the answers I receive here.
Thanks.
Brad
I want this to be a dusty dry wine with a whole lot of bite. I will probably use the entire lime. Skins seeds and all. and with the celery I think that the leaves will add more flavor.
So what do you all think you would include in your must? And how much. What yeast would you use. How much sugar? I am shooting for a two gal. batch. Also, When it is done how could I turn half of it into vinegar?
Do I want a high or low abv. What PH do I shoot for?
Jump on in here and let me know what you all think. I will create this wine from the answers I receive here.
Thanks.
Brad