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What have you got brewing?

Discussion in 'The GC 'Buttery'' started by Lea, Jan 17, 2014.

Page 2 of 3
  1. Loofah

    Loofah Admin Staff Member

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    Rhubarb wine has just been started...
     
    Loofah, May 10, 2014
    #16 Quote in Conversation
  2. ARMANDII

    ARMANDII Low Flying Administrator Staff Member

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    If there's a knock on your door, it's me and Ziggy:heehee:
     
    • Agree Agree x 1
      ARMANDII, May 10, 2014
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    • Phil A

      Phil A Guest

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      Sorry Loof, missed this one,

      I usually strain it thru a jelly bag and let it drip, squeezing pulp usually results in a wine that won't clear.
       
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        Phil A, May 10, 2014
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      • Phil A

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          Phil A, May 10, 2014
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        • Loofah

          Loofah Admin Staff Member

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          Top tip - wish I'd read it an hour ago lol

          Steeped rhubarb now squeezed out... and precipitated chalk added to neutralise toxicity. I didn't actually have 5lb of rhubarb so the other stuff is sort of filling up a bit and it's not the recipe from the book at all now! Anyway, yeast added and we'll see what occurs...
           
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            Loofah, May 13, 2014
            #20 Quote in Conversation
          • Loofah

            Loofah Admin Staff Member

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            Little update on the rhubarb wine.
            I added a tiny amount of tannin as my book recipe mentioned it and it went a very orange colour (from the tannin powder). After all the fermentation looked to have stopped I racked it off and let it carry on a bit. Added some finings (mentioned in a another thread) and was left with some nice clear wine but could easily see fermentation hadn't in fact completed.
            I decided to heat it slightly to make sure fermentation completed fully (excellent second use for the propagator!) then degassed again and let settle before bottling.
            I've also given it the taste test and it seems to be OK, better after 6 months or so I expect. Could easily pick up the rhubarb and just about the ginger
             
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            • Informative Informative x 1
              Loofah, Jun 13, 2014
              #21 Quote in Conversation
            • Loofah

              Loofah Admin Staff Member

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              Just about to start some red grape juice off. Couldn't find white to mix with anything for love nor money so settled on the red.
               
              Loofah, Jun 18, 2014
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            • Scrungee

              Scrungee Well known for it

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              The only place that still sells white grape juice is Asda (4 cartons for £3).
               
              • Informative Informative x 1
                Scrungee, Jun 18, 2014
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              • Loofah

                Loofah Admin Staff Member

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                Head scratching as to where my nearest is...
                 
                Loofah, Jun 18, 2014
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              • Phil A

                Phil A Guest

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                Woking :yikes:
                 
                Phil A, Jun 18, 2014
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              • Scrungee

                Scrungee Well known for it

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                And when you get there, will there be any on the shelf? (bearing in mind every homebrewer in the UK will now be trying to buy grape juice from Asda) Ordering online might avoid an abortive trip. If I pass an Asda I call in to checkout the juices aisle and if they've got any I clear the shelf.
                 
                Scrungee, Jun 18, 2014
                #26 Quote in Conversation
              • Loofah

                Loofah Admin Staff Member

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                Well if I remember I'll pop in...

                Quick question - should I add tannin to the red grape juice? Also, why is it orange?!
                 
                Loofah, Jun 18, 2014
                #27 Quote in Conversation
              • Scrungee

                Scrungee Well known for it

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                What's orange, the red grape juice or the tannin? I find red wines sufficiently tannic for my taste without adding any more. If adding powdered tannin I mix it in with the dry sugar prior to dissolving to prevent it from clumping.
                 
                Scrungee, Jun 18, 2014
                #28 Quote in Conversation
              • Loofah

                Loofah Admin Staff Member

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                The tannin. I meant to ask before. I haven't added any yet as it's another thing of which I'm ignorant (it's a long list lol)
                 
                Loofah, Jun 19, 2014
                #29 Quote in Conversation
              • Cinnamon

                Cinnamon Super Gardener

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                I like Zig's like of brewing in the greenhouse.

                I don't brew beer or wine but I've started dropping crushed tayberries into Lidl's award-winning vodka. Makes the most amazingly fragrant and vibrantly coloured Christmas present. Awaiting sloe/mirabelle/damson season with interest. Seems like it'll be a good year for sloes.
                 
                Cinnamon, Jun 19, 2014
                #30 Quote in Conversation
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