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Post by garrett on Oct 12, 2011 14:11:04 GMT -5
and jest from grapes?or what?smiles
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Post by mohoghead on Oct 24, 2011 7:32:41 GMT -5
Sorry haven't been around for a while, harvesting and working on the ozark trail on weekends. from grapes gets really complicated for most people, your brix (sugar level) needs to be around 24, crush and destem, tartric acid test, enzymes added, whites fermented without skins, reds with, fruit wines are a lot easier, we'll make peach,some dry and crisp and some more dessert like, persimmon, elderberry, applefine, we did both cherry and blackberry for a young lady from church for her wedding reception, and pumpkin wines. no end to fruit wines.
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Post by garrett on Nov 2, 2011 9:17:05 GMT -5
maybe i'll try some pumpkin wine making.lol
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Post by txdirtdog on Nov 5, 2011 21:23:54 GMT -5
Garrett, Mohoghead can probably give you a recipe for punkin wine, but here is a link to a website I mentioned: winemaking.jackkeller.net/index.aspMr. Keller posts one heck of a lot of recipes and you can spend several weeks of free time to just scratch the surface of his website. Btw, the pumpkin wine recipe won first place at an event. Happy reading.
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Post by garrett on Nov 18, 2011 18:12:32 GMT -5
thanks dawg.smiles
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Post by garnede on Jan 22, 2012 8:48:10 GMT -5
winemaking.jackkeller.net/The link above will tell you everything you need to know to make wine and give you access to several hundred recipes. Just know that if you go above 10% alcohol then you will probably need to let it age for a year or more so that it does not taste like fire water. Below 10.5% and it's only good for a year to a year and a half. I have a batch of "pumpkin" wine brewing with Long of Naples winter squash as the fruit. It will be about 15% so I'll try it this thanksgiving, but it will probably be next year before it is ready.
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Post by garrett on Jan 23, 2012 2:36:47 GMT -5
punkin you say?
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Post by mohoghead on Jan 27, 2012 16:15:24 GMT -5
alright i'm back, the young lady from church loved the wines, except her BIL put the bottles in ice water and the labels came off, she said they didn't know what they were drinking but they all had fun, last friday they paid us back with 150 pounds of range fed longhorn beef cut, wrapped and frozen, my gosh what wonderful tasteing meat. Pumpkin wine? I prefer to cook the pumpkin til the meat scoops out, cool it and put it in a pantyhose leg, otherwise the pulp will clog your racking cane, add enough sugar to bring it up to brix 24, 1.084 on a hydrometer, add your pectic enzmes, yeast nutrient, etc. I believe i use a lalvins 71b on that, but you can use a champigne yeast ., long of naples is a good one, more of a butternut squash then pumkin, but lot of flavor, quit growing them because nobody would buy anything that big at the market.
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Post by garrett on Jan 28, 2012 11:50:17 GMT -5
niiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiice mohog. send dat beef down here.lol
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Post by mohoghead on Jan 29, 2012 9:27:55 GMT -5
No! I'd say your on a salmon and salad diet for a while ;D niiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiice mohog. send dat beef down here.lol
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Post by garnede on Jan 29, 2012 14:18:53 GMT -5
I used a 5 gallon paint strainer bag to put the pumpkin pulp in. Then I just had to lift the bag and let it drain.
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Post by mohoghead on Jan 30, 2012 8:48:55 GMT -5
It's more fun to cut off the wifes panyhose legs I used a 5 gallon paint strainer bag to put the pumpkin pulp in. Then I just had to lift the bag and let it drain.
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Post by garrett on Jan 30, 2012 23:47:42 GMT -5
rotfl
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Post by bluelacedredhead on Jan 31, 2012 0:24:52 GMT -5
In my misspent youth, I attended a country party where folks made their own wines. They had the usual vintages of grape and apple. But the most memorable of all was
Pea Pod Wine, pods included! They hadn't strained it off so had to be careful not to tilt the bottle up too quick or would get a mouthful of peapods, BLECH!
I also have a book from the 70's with recipes for beverages made from wild fruits as well as garden varieties. It even has a Tomato Wine which takes 5 years to age enough to make it palatable. I can think of a lot better uses for tomatoes I'm sure!
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Post by garnede on Jan 31, 2012 15:59:13 GMT -5
It's more fun to cut off the wifes panyhose legs I used a 5 gallon paint strainer bag to put the pumpkin pulp in. Then I just had to lift the bag and let it drain. If I can cut up my wife's pantyhose they get used for tomato ties.
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Post by mohoghead on Jan 31, 2012 18:22:19 GMT -5
But mine doesn't get in a bunch if the wine turns out good and she likes it, will yours sacrifice for tomatos? ;D It's more fun to cut off the wifes panyhose legs If I can cut up my wife's pantyhose they get used for tomato ties.
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woo
Junior Member
Posts: 79
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Post by woo on Jan 31, 2012 19:45:04 GMT -5
with small wild grape from bush.
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Post by garnede on Feb 1, 2012 8:27:46 GMT -5
My wife would rather have the tomatoes than the wine. Did you just pick those? elaeagnus x ebbingei berries are the only fruit that is ripe now where I live. I could also make wine out of turnips and chickweed, but not much else fresh right now.
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Post by garrett on Feb 5, 2012 17:07:02 GMT -5
turnip wine?
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