The Art of Fermenting Fruit
Wine & Mead Making Tips & Recipe's from around the world

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New batch of Blackberry wine

OK, so in the past i have been using Honey to provide the sugar in my blackberry wine / Mead. After a successful usage of brown sugar in a batch of yellow plum wine, I decided to go the same route with my Blackberry. I brought the Spec Gravity up to about 1.088, which is about as high as I could get it. I ran out of brown sugar so I used raw sugar and some Maple Syrup for the last few Brix. Once I organize my thoughts around the recipe, I will post it as an addition to this posting.

Cheers,

Heinz

Sat, 09/15/2007 - 15:00

Here is an interesting little article on Cork I found in the LA Times Business section. Something for those who have switched to alternate bottle stoppers to think about. Personally I use the real thing, there is something about tradition as well as the long term storage ability over the synthetic counterpart.

Heinz

Article Source:

http://www.latimes.com/business/la-fi-cork15sep15,0,5149781,full.story?c...

Fruit wines and your health, a matter of science.

Not to bang the fruit wine drum too much, but here is an article I found on another blog site: http://fruitwines.blogspot.com/. Now I have a scientific health reason for the mess in my kitchen.

Heinz

A new study confirms winemakers' beliefs that fruit wines have potential positive health benefits.

Basic Mead

I've been talking about Mead for the past while so I figured I would toss in a basic Mead Recipe I dug up The wonderful thing I noticed is no mention of Sulphites:

Ingredients:
4 lbs. honey
1/2 tsp. tannin powder
2 tsp. citric acid
1-1/2 tsp. yeast nutrient
1 packet sherry-type yeast

Wed, 09/12/2007 - 23:32

I found this handy little chart which gives approximate measurements of fruit vs Sugar and all the other crap for making fruit wine. Personally I have just been winging it and of course I leave out the chemicals

Cold Filtering and a Brita Filter – an experiment in wine filtering.

OK, I’ll be the first to admit this next experiment in winemaking is about as controlled as a Donkey on speed. After reading a little bit on using a Brita type filter to remove corking flavour from wine, a little light bulb (OK compact fluorescent) came on above my head. Hence the reason for today’s trial.

Organic winemaking is here to stay

Seeing as I am on this sulfite free bent, I found this abit interesting seeing as the commercial market is also going that way. If anyone has any experience in organic / sulphite free wine making process feel free to share your experiences and comments here.
I know there are issues with preserving and so forth, I will be trying pasturization (Heating) to kill all the yeasty beasties.

Cheers,

Heinz

By Michael Gianunzio
Herald Columnist

The wine industry's little secret

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FERMENTATION - TURNING GRAPE JUICE INTO ALCOHOL

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Here is a little tid-bit I found somewhere online. I don't know where it came from but I found it quite infomative.

My first wine making experiences

In mid 2007 I decided to look into making Blackberry wine. This is something which I have been thinking about for a few years already and was resisting because I did not want to waste the blackberries on vinegar. So began my journey.

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