Fruit T bag wine

[zazen999]

I confess to not racking it until it is clear Once ferment is finished SG will remain the same for two or three days and should be around 0.96. Reading back through this thread, I see that the 5 gallon batch I did was finished fermenting after about a fortnight.

Loverly......I only got my DJs on sunday so I'm transferring them tonight so will test it as I move it.

I might do it now, just because

[ETA: - I'm doing it now. It's moved from 1.08 to 1.06. Just had a little mouthful and it's beautiful.

Whoop whoop

Ahem].

[shirlthegirl43]

Got mine all started yesterday. I have put in the ghouse to ferment out. I have scrolled to see how long before slurping time but cannot find it?

I have just read subsequent threads!! Is it really that quick

Watch out that the greenhouse isn't too warm - too high a temp will kill the yeastie beasties before they do their work!

Two weeks is till end of fermenting - clearing takes a bit more time.

Loverly......I only got my DJs on sunday so I'm transferring them tonight so will test it as I move it.

I might do it now, just because

[ETA: - I'm doing it now. It's moved from 1.08 to 1.06. Just had a little mouthful and it's beautiful.

Whoop whoop

Ahem].

Cheers make sure you get all the sediment transferred too or the ferment will slow considerably.

[zazen999]

Cheers make sure you get all the sediment transferred too or the ferment will slow considerably.

Have done guv.

[Nelly]

I made a gallon batch of the fruit tea bag wine back in July 2008 and we drank the last bottle in April 2009. It was enjoyed in September 2008, REALLY enjoyed in December 2008 and by April of the next year it was one of those wines that I only serve to people who I know are really going to appreciate it! (I can be quite possessive over some bottles - NOBODY touches the raspberry without permission and a suitably large glass for me!) I've now decided to make wine in minimum batches of two gallons because one just isn't enough. I also tried the tea bag wine with Dr. Stuart's Echinacea Plus. I particularly like this as a fruit tea but I'm not that enamoured of it once turned into wine. Maybe it will improve with age...

[Two_Sheds]

I took a litre bottle of Shirl's fab wine and it went down a storm: I had to give David On The Committee a bottle of his own today

[Brengirl]

I too give the shirley wine a thumbs up. It really was very moreish after just a couple of weeks. And, I could not tell the difference between that and bought wine.

[shirlthegirl43]

Glad everyone is enjoying it

[Two_Sheds]

Tesco has Twinings Fruit Teabags on special offer: I've just stocked up.

[mrdinkle]

Just a note to say - these have been going down very well! Thanks!

Blackberry and nettle is fab! Might get a fresh batch on the go tonight!

[zazen999]

I bought a bag of 40 of Sainsbury's [I think] rosehip teabags and made 2 gallons a few weeks back; and am happily quaffing the first glass tonight. Lush! Best yet. Hic.

[chris]

I have just collected 6 DJs (3 clear, 3 brown) from ebay - looking forward to trying this one Took me a while to find it, TS recommended I check out the thread before (couple of years ago I think).

Now I just need to sort out some brewing bin, and some bottles to bottle it in afterwards (and corks I guess?) and I think I'm all set!

[Two_Sheds]

You won't need bottles or corks for a while, just get airlocks, syphon tube & a food grade plastic bucket with lid

[chris]

Everything has turned up... except the nutrient, pectolase and citric acid. *grumble*.

fancied having a go at this, this weekend! No local homebrew shops around me either, gah!

[Hilary B]

Shouldn't need pectolase for this one, it simply removes the pectin (if any) in whatever fruit you might use.
Citric acid should be available from the Chemist shop (you'll have to tell them it's for winemaking)
Yeast nutrient is very helpful, but if it turns up a day or so after you get things going, that shouldn't be a disaster.

[Hilary B]

I made a gallon batch of the fruit tea bag wine back in July 2008 and we drank the last bottle in April 2009. It was enjoyed in September 2008, REALLY enjoyed in December 2008 and by April of the next year it was one of those wines that I only serve to people who I know are really going to appreciate it! (I can be quite possessive over some bottles - NOBODY touches the raspberry without permission and a suitably large glass for me!) I've now decided to make wine in minimum batches of two gallons because one just isn't enough. I also tried the tea bag wine with Dr. Stuart's Echinacea Plus. I particularly like this as a fruit tea but I'm not that enamoured of it once turned into wine. Maybe it will improve with age...

Berry in THE winemaking book comments on making wine in bigger batches that "it is just as easy to make 5 gallons as one, and it lasts nearly twice as long"