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| Home wine,cider & beer
Posted: 3/31/2008 3:57:47 AM | The past couple of years I have experimented with making my own drink.I am extremely fond of the folk drinks of the early farmers.
Pumpkin wine is close to a chardonnay.Very fun to make.
Green corn stalk beer was strong due to the cellulose structure of the stalk.
Open vat Belgian style beer , my family and friends drank everything I only got 4 bottles out of 24 cases.
Cider , not the fresh pressed apple juice you swill with yeast doughnuts at a mill but the true still cider of 3% . The worse thing I did was to add sugar ( priming) to the cider to create a sparkling beverage, too coarse as the fermentation reactivated. Makes a wonderful cooking cider especially in apple butter.
Red & black currant wine ,the best- a great summer drink
Ginger beer that is not your children's soft drink.Mine delivered a punch.
Kvass -Russian small bread beer-love the taste .Coke had to purchase a kvass plant in Russia as fermented soft drinks are the desired beverage not carbonated sodas.
So has anyone else experimented with the home beverages ? | |
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| Home wine,cider & beer
Posted: 3/31/2008 8:08:20 AM | One of my friends makes an awesome apple wine. I think I had 3 galsses once. It's still foggy. LOL
I'll have to get him on here. He can use my ID. Not sure his wife would approve. | |
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| Home wine,cider & beer
Posted: 3/31/2008 8:34:59 AM | Yes!
I'm a amature vintner. I pick the wild black raspberries that grow around here in the middle of the summer, and make a delicious wine. I like a dry wine with a strong flavor of the berry.
I've also fermented grapes, highbush cranberry, service berry, mullberry, and am about to begin a batch made from mango!
I like the challenge of working with the living yeast, complex chemistry, flavor, and picking the wild fruits.
Mmmm. | |
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| Home wine,cider & beer
Posted: 3/31/2008 8:40:02 AM |  Yep !!...I have a small book published in England...its full of many beer, wine, and cider recepies.... cant be sure but I think its from the early 1930s....
As for the wine, this man made wine from everything immagineable !!!.... he had about five recipies of dandyline wine.... Golden-rod wine, rhubarb wine parsnip wine,.. and all the many fruits that grow on bushes in England ..... I tried a few , but did`nt have the knowledge and equipment the author had ... as I was just a kid ....
The ginger beer I was paticularly interested in... because as kids my father took us to0 a special place in OLD montreal...i think its still there ....They sold ONLY hot-dogs and ginger beer, which was served from a tap !!!.... we even went there when it was 20 below zero...evertime someone opened the door alll the steam would bellow out, looking like the place was a fire !!!....The ginger beer had a wonderful bite to it , and it fizzed in your mouth !!!...it had a lemony ginger taste to it.... a lrge stein was .25cents and the dog a dime....
I`ll try to find the book mentioned and keep you posted ....
Good old days.....  | |
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| Home wine,cider & beer
Posted: 3/31/2008 9:51:18 AM | | Dude that be the Montreal Pool Room est 1912 and serving the best dogs in the city. | |
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| Home wine,cider & beer
Posted: 3/31/2008 10:01:08 AM | I grow my own raspberries and blackberries to make wine..
I also make wine from pineapples and whatever else I can get enough of..
I like a sweet wine that has been aged for at least a year..
The higher the alcohol the better..
They say that my wine is dangerous because you can drink it like coolade,, Then it knocks you off your feet.. | |
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| Home wine,cider & beer
Posted: 3/31/2008 8:26:10 PM | | My parents own a small apple orchard that they don't do much with. We pick the Jonathans when they're in season, and brew up hard cider by the 50 gallon barrel. The year before last, we did 100 gallons total, which after you've filtered it and syphoned it and whatnot, leaves you with maybe 80 gallons. The alcohol content it roughly equivalent to most wines (we added some sugar prior to fermentation, fermented it to dryness, and added no sugar afterwards), but we keep it in 5 gallon soda kegs under CO2 pressure, so it's lightly carbonated. My Dad likes adding a TSP or so of maple syrup to each mug, but I actually prefer it straight out of the keg. | |
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| Home wine,cider & beer
Posted: 3/31/2008 9:21:16 PM | Maple meade
you are going to make a small quantity of this brew, I sugget that you follow this recipe fairly closely.
Ingredients:
3--1/4 pounds, maple syrup
7 pints, water
1/2 teaspoon, acid blend
3/4 teaspoon, yeast energizer
1 campden tablet
1 package, Red Star champagne yeast
Procedure:
It'll take about a day to really get fermenting, and should go like crazy for 4 to 6 weeks. Rack off the yeast sediment at that time and then re-rack at least 3 times at 3 month intervals. It'll be ready to bottle by 9 or 10 months of age, but the longer it sits, the mellower and smoother it becomes.
If you want to try this in a 5 gallon batch, use (in 6 gallon primary):
1 1/2 gallons of maple syrup
4 gallons water
2 tsp acid blend
4 tsp yeast energizer
1 campden tablet
1 pkg Red Star champagne yeast
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| Home wine,cider & beer
Posted: 5/11/2008 9:49:34 PM | I've been making my own liquers for about 11 years. This recipe was actually one of my first attempts at making alcohol, but my only shot at wine making. For those interested I adapted the recipe from "A Witch's Brew" by Patricia Telesco. For those who like to experiment, the book has many "different" alcoholic recipes. This one promotes health and good fortune. The reception from friends and family was overwhelming. It's a lot of work, but worth every drop.
Honeysuckle Wine
4 Cups honeysuckle blossoms
1 gallon water
6 Cups sugar
Juice and peel of 2 oranges ( I like tangerines)
1/2 package wine yeast
Briefly rinse pollen and dirt from blossoms and place in a large crock. Heat half the water to just below boiling, then pour over petals. Allow to sit until blossoms turn almost translucent. Strain and and rewarm slightly, then add sugar, orange juice, peel and yeast. Pour into a fermentation container with a lock and let set until the liquid becomes clear. Strain out fruit, bottle and store in cool, dark area for use.
Tips:
Collect blossoms when "ripe", after the nectar has formed in the bottom (mid-May thru August). Do not pick blossoms next to a roadside unless you like the taste of car exhaust. I figured out that it takes roughly 15-20 minutes of steady picking for every cup. If you have kids, this is a great family project.
Finding good oranges in the middle of summer can be tough, it's the off season for here and South America. Use the best you can find.
This wine will be slightly carbonated, but I'm guessing if you use champagne yeast you could make your own bubbly! | |
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