"Juni" Wine

[MedPretzel]

I've started a juniper wine tonight! Woowoo!





9 # sugar, 5 gallons water, 1 pound juni-berries (juniper), dried, from www.oldtimeherbs.com





mmm..mmmm...mmmm!!!! Smells like gin!

Added sugar, boiling water and juni-berries this evening. the rest goes in tomorrow. Will keep you posted!





Woowoo! This is my neighbor's fave wine of mine. She's quite the delicatesseur, so........

I made 1-gallon of it last year, and she wants more! My first request!





Woowoo!

 

[bilbo-in-maine]

Tomorrow you'll have a gin fizz?

Look forward to hearing and seeing more.

 

[MedPretzel]

Juniper wine:


I added Montrachet yeast, acid, nutrient. More on that in future posts.


SG 1.090


Temps in the basement: 67*F.


I'm undecided if I'm going to crush them junipers in my hands when I rack into the carboy, or if I'm going to let them drip-dry through a collander. I have a few days to ponder that thought, though.

 

[MedPretzel]

pH: 3.47





Seems like I'm having difficulties with the yeast. Moved the concoction to a warmer location.


Edited by: MedPretzel

 

[MedPretzel]

Moved it, warmed it up, nothing.





Now I've added my trusty lalvin 1122 yeast.

 

[Steve]

I have had a similar problem with the last 2 batches I have started. I used 71B-1122 and it didn't take off, then I pitched a D-47 and the next day it was going like crazy...

 

[MedPretzel]

After about 2 hours after I've added it, it's foaming a bit. I just sprinkled it on top for right now (like I did with the Montrachet, but oh well!!!), and it's already showing signs of life.


I must have gotten bad yeast or something. (Not from George, but from my local guy) Another lesson learned the hard way.

 

[MedPretzel]

Added Oak yesterday: