What vegetables can wine be made from

Peaches

Just made an unoaked chardonnay and decided to chop up about 8 peaches and put it into the primary fermenter...hopefully this will work. If not, I guess I will have a decent salad dressing

Let the fruit sit for a day or two before pitching yeast

almost 2 years

at the beginning of October, I'll have been making wine for 2 years. While my list may look extensive to some, it's really not. I find it amazing that some of you folks actually hit the 200 Gallon a year mark. I haven't even made a TOTAL of 200 gallons yet.

Here's the updated list:

Completed Kits (all 6 gallons except as noted)
Cornucopia Red Raspberry Pinot Nero
RJS Blackberry Blast
RJS Green Apple Delight
RJS Cranberry Craze x2
RJS Peach Chardonnay
RJS Sangiovese/Merlot, Vino Del Vida
Vino Italiano Cabernet Sauvignon
WE Peach Raspberry Sangria x2
WE Strawberry White Merlot
WE Moscato, World Vineyard
WE Blueberry Pinot Noir
RJS Italian Primitivo Style, Grand Cru International.
WE Selection Grenache/Shiraz/Mourvedre
WE Pomegranate Zinfandel
WE Black Raspberry Merlot
WE Selection series-Diablo Rojo
WE Especial Blackberry Dessert Wine -3 Gal
WE Selection Australian Shiraz
WE Selection International Spanish Rioja
RJS Seville Orange Sangria
RJS Cellar Classic Winery Series Cabernet Sauvignon

Completed “from Scratch” wines
Apple 3 Gal
Dragons Blood -3 Gal
Raisin -5 Gal
Fruit Explosion -5 Gal
Carrot/Onion/Garlic -1 Gal
Skittles -3 Gal
Pineapple -1 Gal
Blueberry -3 Gal (in Carboy)
Strawberry-Kiwi -1 Gal
Apple Wine, 2nd year- 6 Gal
Pinot Dew-3 Gal

Currently in Process
Acerglyn -1 Gal
Apple Cyzer -1 Gal
Skittles (again) -6 Gal
WE World Vineyard Italian Nebbiolo

I currently have more going on at one time than I ever had before.

I have the following:

6 gal chardonnay kit (good quality)
6 gal merlot kit (good quality with skins)
5 gallons pinot grigio from concentrate (2 64 ounce juges)
5 gallons of merlot " " "
5 gallons of blackberry jam (gonna mix with some merlot)
6 gal of fresh chilean sauvignon blanc
6 gal of fresh chilean merlot.
1gal of scuppernong/white grape and peach.

I will bottle the whites in about 3 4 months and they will be well over 8 months. The reds will be bottled after about a year.

well crazy as this sounds, i made a real banana added to tropical fruit and apple juice, one litre of each to one gallon, the result was kinda nice, but, was lacking something I wanted in there, scratching my head wen I had had a few, I added some ground nutmeg, the results was actually very unusual and went down very well, voila sorted.

There are very few alcoholic drinks about with nut flavours, this one hit the mark.

And to follow it up it wasn't just because I was drunk wen every drink tastes ok because I tried it again the next day when I was sober.

jurbello said:

Let the fruit sit for a day or two before pitching yeast

Click to expand...

I wish I saw this earlier...the fermentation is pretty violent, so I am hoping it will work well... the smell is very nice...looking forward to see how it goes. I will definitely give it an extra day or two.

I have three things going right now...the Chardonnay with the peaches (above), very nice Luna Rosa, and Merlot that should be ready to bottle in about 2 days...all 6 gallons.

Bottled:

WE SE Australian Chardonnay
WE iIsland Mist Peach Apricot
RJS Cellar Series Australian Cab

In Carboy:

WE Eclipse Merlot

Next up:

WE Enigma Red Blend

Still trying to decide what happens after that. It's either the LE Super Tuscan or the Eclipse Barolo.

I have been so happy with the frozen must from Italy I had to get more.... On it's way now is a couple buckets of Barbera. I made some Super Tuscan a few months ago and have some Sangiovese in mlf now.... I figure since I am starting to drink my Barbera from a couple years ago I had better get more going.... Frozen must is from Vino Superiore..... Need to slow down though.... Fall is right around the corner!!!!

I started fermenting in July 2015. On my churchmouse budget, right now I'm interested in country wines and small batches from juice; it would be cool to do grape kits later but I also do just like the idea of fruit stuff in the first place.

• In Primary
• 1 gallon of Concord/Black Cherry/Blueberry (8/16/2015).

• In Secondary
• 1 gallon of Blackberry (7/18/2015). Must included 4 lbs of foraged blackberries and 1 cup of blueberries that were in the fridge.
• 1 gallon of Blackberry-Concord (7/19/2015). I had an extra pound of blackberries and no desire to pick 3 more, so I topped off with a few cups of Welch's and water, and decided to fool around with it and added star anise, a few peppercorns, and a few cardamom seeds.
• 2 gallons of "cider" (8/5/2015) from Murray's Virginia cider (juice), following the old fashioned recipe here (ginger and cloves). After primary, I took the cloves and ginger out of one gallon and left them in the other til my second racking. I love spicy ginger ale, so I'm looking forward to a cider with some zing.

Currently busy with a 3 gal experimental driedfruit hedgerowine in primary

Secindary or aging:

1 Gal cherry mead
1 Gal carrot wine
1 Gal Rooibos tea wine
1 Gal Date wine

Bottled
2 Gal Catawba Rose 1/2 oaked 1/2 off-dry
1 Gal Blueberry SkeeterPee

If I win I would like - Cellar Classic Winemaker's Trio 18 L Wine Kit

The list of what I have made in the past is too long, so I'll just tell you what I have fermenting right now:
Buni berry - 40 lts (makes a great "burgundy"
Frangipani flowers - 40 lts
Rosella - 20 lts
Dates - 40 lts (makes a great "port")
2nd run on the same dates - 40 lts (similar to muscadine)
Tamarillo - 40 lts

I made asparagus wine from the 9" white stems that grow below the soil surface. It took a year to mature but made a very pleasant tasting wine with a terrible smell! That put me off, so I won't bother with that again.

I saw that somebody is making carrot wine - try adding some fresh ginger to it. It's delicious!

staghorn

the first racking of staghorn is great,,im going out to harvest more and freeze it so I can make more all winter

Scuppernong

Got a big load of grapes...It is clearing now

Merlot

Tonight I started a Winexpert Merlot kit with extra oak in cheesecloth and 10 pints of blackberries smashed and put in cheesecloth. Looking forward to the finished product.

Man, I don't think I've updated this all year.



Finished:
Vino Italiano Barolo - Bottled 6/24/12
Triple Berry Skeeter Pee - Bottled 5/12/12 - Gone
CC Showcase Lodi Old Vine Zin - Bottled 8/4/12
Vino Italiano Cabernet Sauvignon - Bottled 8/26/12
2012 Peach from fresh fruit – Bottled 5/26/13
CC Sterling California Merlot - Bottled 1/26/13
CC LR Red Mountain Trio - Bottled 12/28/12
Brookly Brew Shop "Everyday IPA" - bottled and gone
CC Sterling California Syrah - Bottled 6/8/13
RJS Orange Chocolate Port - Bottled 11/10/12
Gingerbread Ale - bottled 10/22 - Gone
RJS Winery Series Super Tuscan - Bottled 05/29/13
CC Showcase Red Mountain Cabernet - Bottled 6/16/13
3 Gal Dragon Blood - Bottled 05/26/13
CC 2012 LR Red Mountain Trio (#2) - Bottled 7/25/13
Brooklyn Brew Shop "Bruxelles Black" Ale - Bottled 2/5/13
WE Eclipse NZ Marlborough Sauv Blanc - Bottled 4/5/13
Northern Brewer "Caribou Slobber" Brown Ale - Bottled
Brooklyn Brew Shop Summer Wheat – Bottled - Delicious!!
MM Renaissance Aussie Chard - 10/2/13
Kenridge Showcase LR California Grand Red(#1) - Bottled 10/2/13
RJS Black Forest Port - Bottled 11/27/13
En Primeur Amarone - Bottled 1/25/14
En Primeur Dashwood NZ Pinot Noir - Bottled 2/28/15
WE Eclipse Piedmont Barolo - Bottled 4/13/14
RJS RQ Torrontes - Bottled 4/22/14
WE LR Australian Grenache Rose - Bottled 6/1/14
2013 Chilean Malbec from fresh juice and fruit - Bottled 8/2/14
2013 Chilean Carmenere from fresh juice and fruit - Bottled 5/7/14
Cellar Craft Showcase Yakima Syrah - Bottled 8/31/14
2013 Valpolicella (Italian juice bucket) - Bottled 9/8/14
2014 Vineco LR Tempranillo Garnacha - Bottled 11/3/14
2013 Amador Petite Sirah (fresh grapes) - Bottled 1/22/15
2014 Chilean Viognier (juice bucket) - Bottled 4/18/15
2014 Chilean Cab/Merlot (fresh grapes) - partially bottled 6/27/15
2014 WE LR South African Shiraz/Cabernet - Bottled 2/15/15
2014 RJS LR Monastrell-Petite Verdot - Bottled 4/15/15
WE Eclipse Marlborough Sauvignon Blanc - Bottled 4/19/15
WE Eclipse Stags Leap Merlot - Bottled 7/25/15

Bulk Aging:
2013 Blueberry Port from fresh fruit
2014 RJS LR Shiraz-Viognier
2014 Peach (fresh fruit)
2014 Chilean Cab/Merlot (fresh grapes)

In Vadai Barrels:
2014 Amador Old Vine Zinfandel (fresh grapes) - in Vadai #1
RJS Winery Series Super Tuscan - In Vadai #2

Fermenting/Clearing:
2015 RJS LR Aglianico
2015 WE LR Super Tuscan

On Deck:
2015 Suisun Valley Cabernet Sauvignon
2015 Suisun Valley Syrah
2015 Suisun Valley Petite Sirah

Some of what I've made.
Finished:
Ken Schramm's Falls Bounty Cyser
Plum Melomel
Cherry/Apple/Black currant wine
Plum Wine (several versions)
Ed Wort's Apfelwein
Brandon O's Graff (malt cider, many versions)
Varietal Meads (several)

Currently Aging:
Blackberry/Blueberry Wine
Rhubarb Wine
Plum Wine (3 different recipes)
Fig Wine
Concord/Aronia berry Wine
Cherry/Vanilla Melomel
Acacia Mead
Orange Blossom Mead

With several on deck, just waiting for temps to fall before starting primaries.
Regards, GF.

By the way, this ended up being fantastic...very subtle taste

jwmc1 said:

Just made an unoaked chardonnay and decided to chop up about 8 peaches and put it into the primary fermenter...hopefully this will work. If not, I guess I will have a decent salad dressing

View attachment 23256

Click to expand...

Montana and waiting for temps to fall in April? confused!

gratus_fermentatio said:

With several on deck, just waiting for temps to fall before starting primaries.
Regards, GF.

Click to expand...

OK then, GF. I'm pretty new to this. Explain to me why you need temps to fall? I'm in Jackson WY and using my master bathroom to make sure the temp is high enough for fermentation. Where are you in Montana that it's too hot in April to start a wine? or am I just completely confused here (not the first time )