Racking my brains I mean wine - oldbloke's mutterings
Racking my brains I mean wine|
But that title is inspired by a crossword I did recently that had rack without the w, incorrectly, as an answer.
Just had a wine delivery. It goes straight into the ?IKEA? winerack in the garage, obv. But that leaves the box, with its handy dividers and generally robust construction, free to use as a rack for the homemade stuff. Huzzah etc.
As it's beer this month, by the time I have more homemade wine needing to go into a rack we should have had another delivery of 'real' wine, giving us another box to use. There's still space in this one anyway, though maybe not enough if I bottle that last gallon of plum.
The parsnip is still fermenting out, slowly. Will look at it in a week or so. It'll go into another demi for a while before bottling anyway, I think.
The beer should be ready for bottling about the middle of next week. We'll get to taste it before the end of the month.
So: what to make next month?
[edit: how do you edit a poll? Add beetroot to the list, tick Other, mentionn it in comment]
What to make in March?
Dried peach wine
Other, to be listed in comments
Out of the options above, dried peach sounds the least Reginald Perrin's son-in-law. Personally, stickler for tradition that I am, I tend to go for grape flavour wine, but I imagine blueberry would be quite good.
|Date:||February 11th, 2011 03:06 pm (UTC)|| |
The humble grape provides a huge range of flavours though, from Liebfraumilch to Chateau Musar.
The predominant thing about wine is its winyness, whatever it's made from. The elderberry I made has that and tastes loverly.
Blueberry ought to be good, but it's not in season. When it is I may eschew the poll and just Do It. Though I don't know anywhere round here I can pick any from the hedgerow.
Well it's bloody February, isn't it. Nothing's in season apart from, oh I don't know, kale or something. Would beetroot work?
|Date:||February 11th, 2011 03:50 pm (UTC)|| |
I think it might. I'll check The Books. Good idea: plenty of natural sugars in it for the yeast to go at.
|Date:||February 11th, 2011 03:58 pm (UTC)|| |
Yeh, I appear to have 3 recipes for beetroot wine. I'll see if I can edit the poll.
|Date:||February 11th, 2011 03:41 pm (UTC)|| |
Blueberries don't grow around our way. Neither do dried peaches and they might be quite tricky to find in Bear.
|Date:||February 11th, 2011 03:49 pm (UTC)|| |
They're in CJJB's book though, for March. Wonder if tinned would work?
Is there a local equivalent to blueberries? What /are/ winberries anyway?
|Date:||February 11th, 2011 04:33 pm (UTC)|| |
Bilberries! You could pick a load when you go out for a walk when they're ripe, as long as you don't eat them all before you get home.
|Date:||February 11th, 2011 06:24 pm (UTC)|| |
He'd have to go for a walk for that to work, though.
|Date:||February 11th, 2011 10:04 pm (UTC)|| |
I found wild blueberries on Cave Hill in Belfast, but my goodness they were so very bitter. I wonder what sort of wine they'd make?
Aldi had blueberries on offer last week. Not sure if they're still available.
|Date:||February 11th, 2011 04:22 pm (UTC)|| |
It's 8 miles to Aldi. Tell me when Lidl have them.
|Date:||February 11th, 2011 05:02 pm (UTC)|| |
It's fourteen miles to Lidl, we've got a full tank of gas, half a bag of crsips, it's dark, and we're wearing sunglasses.
Edited at 2011-02-11 05:31 pm (UTC)
I would, but I've just ordered pizza!
|Date:||February 11th, 2011 08:19 pm (UTC)|| |
Would the mead be made with honey as the only fermentable meterial, or with both honey and fruit?
I once tried to make an apricot liqueur using vodka and dried apricots. Unfortunately, I used apricots which had had sulphur dioxide added as a preservative. The result was a sulphur dioxide liqueur...
|Date:||February 11th, 2011 08:23 pm (UTC)|| |
Depends if I can find a honey with a bit of flavour rather than just sweetness. Just straight honey seems a bit boring. Looked at a few recipes: some interesting blossom would be nice but not so much about at this time of year; many of the others are really just wine with honey where the sugar would be. Anybody know where you get walnut leaves from (if you don't have access to a walnut tree, OBV)?
|Date:||February 11th, 2011 08:41 pm (UTC)|| |
I like mead very much, and the best I've so far tasted is that from the New Quay Honey Farm
on the west Welsh coast not far south-west of Aberaeron. It's a pure honey mead, is very moreish, and definitely retains a good honey flavour.
Flowered mead sounds interesting; as you say, not a lot of blooms about just now. As to what might be suitable, I can only guess at perhaps a rose of some kind, if the flowers are capable of flavouring things, as the hips are.
I've had fruit-based meads, but, to my taste at any rate, none of them were a patch on the pure honey variety.
I'm afraid I've no idea where walnut leaves could be bought; I hadn't even realised that they'd be usable as an ingredient.
Not dried peach wine. Why make wine, then go to all the trouble of drying it?
|Date:||February 11th, 2011 10:55 pm (UTC)|| |
Oh I much prefer a dry wine.