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

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apple pear cider mead

It as been awhile since I vsited mycellar... to it is my kitchen and this tabletis pissingmeoff

Startedby making my own apple-pear juice. Not those ones from china but the nirth american ones

Nornal amount of juice
1 cup honey
1 cup maple syrup eh
1/2 cup agave nectar
1 tsp jamaican aolspice
1.080 start 930 pm nov 12 2011

Cherry Mead - Black Lapin Cherry and Sour Cherry

With the summer here and a wicked deal on Cherries at one of the local produce stores I figured what better time to work on some Cherry Wine. It didn't hurt that the wife is away at some silly scrapbooking retreat.

Raspberry Mead Pulque

Yes, once again I am head butting with the trends.

Fri, 07/09/2010 - 03:20

USING STEVIA FOR WINEMAKING

Stevia is a natural sweetner made from the leaf of a shrub in the sunfo

Blueberry Mead - Pure Juice Version

At the beginning of this month I made a batch of what I called Black and Blue Berry Mead. This was basically a combination of re-constituted Blueberry juice, some concentrated (Home made) Blackberry juice and spring water. This time, I figured I would make a pure Blueberry Mead. So no water, no blackberries, just Blueberries and Honey. Of course, there is some water as the blueberry juice is reconstituted, but this is as close as I could get without actually picking the berries.

BLUEBERRY MEAD RECIPE

DANDELION WINE

How to Make DANDELION WINE

The Home Wine Cellar

When you are passionate about wine you begin collecting it. Sometimes you sign up for a wine enthusiast club and now are collecting rare wines. As your collection grows, you need a place to store it all. A cupboard can without difficulty be redesigned into a space saving wine cabinet to age your valuable collection.

Black and Blue Berry Mead

I was at Costco about a week ago and ran into these jugs of Blueberry juice and figured why not. So I bought 4 litres and had at 'er. Since my previous batches of blackberry Mead used more of a concentrated juice and this was nowhere near as dense I figured I would add in some of my frozen blackberry juice.

Her is the recipe

4 litres Blueberry juice (I used RW Knudson)
1.5 litres Frozen Blackberry concentrate
1 Litre of bottled water
1 Litre (Approx) Honey
1 Package 1118 yeast
1 Tsp Yeast Nutrient

What the hell do I call this - Persimon, Yellow Plum & Rosehip Mead

There has to be a sexier name, if anyone can think of anything better than PPR (Not hard to do) please feel free to leave me some suggestions.

I started out with 4 cups of mushed RIPE Persimons with the skin removed. I am very careful to remove the skin of fruits when I can as to avoid the Pectin which apparently makes the wine cloudy. I figured plums were similar, well ok they really aren't but I needed something with a little more acid. I also had some rose hip concentrate I made up from fresh rosehips awhile back and froze.

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