Any weird ingredients for making wine?

[Brewer-again]

C.J. Berry

I have the same book and find it a very useful reference. Bananas give a very strong tasting wine and crab apples help to make it more like a light white wine rather than a galliano style spirit.
You could use Banana wine, vodka ( I seem to remember from my surfing days ) and tonic ?
What was a harvey wall banger, keep it clean !!

[BayViewPlot]

Mrs BVP (who hails from Yorkshire) is adamant her mate made 'Yorkshire Pudding Wine'!

Tasting Notes: Drinkable
Year: 1988 (a unique vintage)
It was acceptable in the 80's

[terrier]

I've seen Christmas Pudding Tea that really does taste like Christmas pudding. I suppose one could ferment it to make a Xmas tea wine!

[Snadger]

I've seen Christmas Pudding Tea that really does taste like Christmas pudding. I suppose one could ferment it to make a Xmas tea wine!

I've had christmas pudding beer before...quite palatable, but not for every day tippling!

[Polly Fouracre]

I saw a recipe for ONION wine somewhere.Has anyone been brave(or daft)enough to try that!

[dexterdoglancashire]

Sorry, no ideas for onion - but I really don't think that I would drink it! Bernie

[Flummery]

A couple of peeled ripe bananas added to any must will help a wine to clear.

[Snadger]

A couple of peeled ripe bananas added to any must will help a wine to clear.

I tried to make florence fennel wine once. Couldn't get it to clear?

Think I know why now though...try adding water to Pernod or Ouso...that's what my wine looked like!

[yoanbob]

hi bernie, got any good ones for blackcurrant wine?

[bubblewrap]

Chillie???

Can be put into high % Vodka & left for about a year

[dexterdoglancashire]

Blackcurrant I (sweet)

1kg blackcurrants, when washed and stripped from their stalks
250g red grape juice concentrate
1.25kg sugar
3.5l water
1/2 tsp tannin
pectic enzyme
campden tablets
nutrient
port yeast

Pour 3 litres boiling water over the fruit in a mashing bin and when cool stir in the pectic enzyme, tanning, grape juice concentrate, nutrient and yeast.

Ferment for 5 days, stirring twice daily.

Strain out the fruit, stir in 500g sugar, pour into a fermentation jar and leave room for the rest of the sugar.

Fit an air lock and ferment for 8 days.

Stir in the remaining sugar in three equal doses at 8 day intervals.

Finish this strong wine sweet at about SG 1.020.

Because of its high acidity this fruit does not make a good dry wine by itself.

[dexterdoglancashire]

Blackcurrant II

750ml standard bottle blackcurrant syrup
750ml red grape juice concentrate
2kg sugar
7 litres water
1 tsp citric acid
1 tsp tannin
campden tablets
nutrient
port yeast

This will make 12 bottles wine.

Stir all the ingredients together in a 9 litre bin and ferment in a warm place to SG 1.015.

Rack and add 4 crushed campden tablets to terminate fermentation.

Store for 6 months then siphon into 12 bottles.

This is a fast maturing wine well worth making.

[dexterdoglancashire]

Blackcurrant III

1kg can blackcurrants
250g red grape juice concentrate
1kg sugar
2.25 litres water
1/2 tsp citric acid
1/2 tsp tannin
pectic enzyme
nutrient
port yeast

Open the can, pour the contents into a mashing bin, crush the blackcurrants, add the water, acid, tannin, pectic enzyme, grape juice concentrate, nutrient and yeast.
Ferment the pulp for 5 days, stirring twice daily.
Strain out the fruit, stir in the sugar, pour into a fermentation jar, top up with cold boiled water, fit an air lock and continue fermentation to S 1.015.
Rack and add 2 campden tablets (crushed) to terminate fermentation, then store for 6 months before bottling.

[yoanbob]

wow great work bernie, will pass on to bib
thanks

[dexterdoglancashire]

The book certainly has some what I could call eye opening ingredients - fancy being able to make wine with a bottle of blackcurrant juice! Bernie