Onion and a garlic wine for cooking

Discussion in 'Special Interest Wines' started by pgentile, Feb 11, 2018.

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  1. Feb 11, 2018 #1

    pgentile

    pgentile

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    Decided to push the envelope on my wine making boundaries this weekend. Did a bit of googling and came up with a few recipes for onion and garlic wines. Considered a beet wine, but decided that will be next winters boredom project

    These wines will be for cooking and marinating, but I've read a few who feel that the vidalia onion wine is actually a decent drinker after a year better at 2.

    3.5 gl Onion Wine:

    3 # Vidalia onions
    3 # potatoes
    3 # raisins
    6 lemons/zest/juice
    6 # sugar
    acid blend
    pectic enzyme
    yeast nutrient

    Shredded potatoes and onions, boiled for 30-40 minutes, strained, added other ingredients.

    2.5 gl Garlic Wine:

    1.5 # garlic
    1 # raisin
    2 lemon/zest/juice
    4 # sugar
    acid blend
    pectic enzyme
    yeast nutrient

    Roasted garlic in foil until caramelized, then boiled for 20 min, strained added other ingredients.

    Waiting for them to cool down further and then going to use excess packets of yeast ec-1118 and 71b-1122.

    Onion wine ended up at 1.082 and the garlic 1.078.

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  2. Feb 12, 2018 #2

    sour_grapes

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    I bet the house smelled amazing.
     
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  3. Feb 12, 2018 #3

    pgentile

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    It still does. Also as far as pre-fermentation taste goes, the onion wine tastes like a bland sweet oniony potato soup and the garlic wine tastes like a sweet punch in the mouth of garlic.
     
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  4. Feb 12, 2018 #4

    Jericurl

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    Brace yourself. It's probably going to stink to high heaven, but the end product is well worth it.
     
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  5. Feb 12, 2018 #5

    pgentile

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    I will be prepared
     
  6. Feb 12, 2018 #6

    pgentile

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    A few more photos:
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  7. Feb 12, 2018 #7

    balatonwine

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    To each their own. Not judging. Live and let live.

    But, personally, making garlic and onion essential oils is easier. And maybe better for cooking.

    And, IMHO, eating the whole plant is always better than just its "essences" .
     
  8. Feb 12, 2018 #8

    pgentile

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    I don't see where anyone is arguing against that. I don't disagree. That's common sense to me.

    Just want to have some fun with wine making, sorry if it offends you.
     
    Last edited: Feb 12, 2018
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  9. Feb 12, 2018 #9

    Arne

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    Keep track of the equiptment you use. Could be hard to get the oders out and you do not want to have the next batch tasting like onions or garlic. Or maybe you do. Good luck with it, Arne.
     
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  10. Feb 13, 2018 #10

    balatonwine

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    Sighs..... It didn't "offend" me. What an odd comment. Especially after I took explicit pains to express the complete opposite in my first sentence.

    Just expressing my opinion. I hoped I could do that here. Maybe I was wrong.....

    But thanks for adding it is for fun. Having fun is good.
     
  11. Feb 13, 2018 #11

    pgentile

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    No worries everything was annoying me that day and I didn't have time to respond to what I should have in your reply.

    I've made infused oils and stuff from everything in the garden over the years, bored with it. Also oils and wines are used differently in cooking. I don't deglaze with oil and make gravy.

    Couldn't the same thing be said for grapes? Onions and potatoes were boiled then strained and squeezed. The garlic was caramelized, boiled, strained and squeezed. The garlic before being boiled was crazy sticker from the sugars in it. There are a large amounts of particles from the ingredients in the wine and will form a lees. So I think both are a little more than essence, in fact they went through a similar process to being crushed. Now sugar was added to the wines, but that happens with most non grape wines and even sometimes to grape wines.

    IMHO
     
  12. Feb 24, 2018 #12

    pgentile

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    Racked the vidalia onion and the garlic wine today. Lees were the stinkiest to date. Cleaned the carboys, zero odor left behind.
    IMG_20180224_121915322_1.jpg
     

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