shrink the recipe 4 fold and you should get 6+ gallons. slice the bananas and cut the dried figs in half. The sherry was stunning. I oaked it and let it bake in my attic from spring to fall to give it a caramel smell and flavour. I topped it up with demerara rum to get the alcohol up to 20%. I rated it 10/10.
Some of my early mentors made wines "naturally". Grapes arrived by train from CA, were crushed and dumped into a barrel. Fermented and pressed. Three months later they were drinking the wine.
)
Every 1 US gallon / 4 liters is five 750 ml bottles (if the jug is full, 4 liters also produces one 375 ml bottle). 5 US gallons / 19 liters is 25 bottles, e.g., 2 cases + 1 bottle.
regular sugar is cane sugar@winemaker81, regarding secondary storage, I've got maybe 30 bottles from a kit we used to make our wedding wine years ago (unfortunately didn't get me much experience as it was an in-house place. We just mixed up the must and bottle and they take care of everything else for you on-site). In addition to this I've got a good 15-20 of the exact Carlo Rosi bottles you mentioned. The big 3L ones. I've been trolling kijiji for some more bottles in the meantime. A few free boxes have come up recently that I've just been too slow on. Also appreciate the pep talk. I know I'm more a methodical scientific type guy, so will approach winemaking knowing my strengths. If I ever go by "feel", I usually overthink it and overact lol.
@Hazelemere, the wife is especially a rum fiend so this sounds RIGHT up our ally. I'm saving this and will probably ping you in a few months time (probably wont start with a recipe like this but I'm eager to try it!). Your rose recipe in the meantime looks more like what I'll give a try this time. Cane sugar makes a big difference over regular?
@winechef, I will have to invest in a proper chest freezer! I've got a little stand up which is usually already 90% full of Costco meats etc. I already had to do a big brisket last weekend just to make room, and that's after processing and pitting and losing at least half my harvest from not getting to it fast enough! That sounds like a much more approachable method. If all works out and I solidify the hobby into doing it long-term (hopefully) a grape press would be fantastic. To get started I'm keeping the budget as low as I possibly can (just in case
@Rice_Guy, trying to make a simple plum syrup (unsure how good Italian plums are for this but we shall see) and some jams etc with surplus. A fungus I thought I avoided through harvest decimated half my harvest (tho ~ 60 lbs still is nothing to shake a stick at).
try plum apple crumbles. They'll freeze. https://jamjarkitchen.com/2021/07/21/plum-and-apple-crumble/@winemaker81, regarding secondary storage, I've got maybe 30 bottles from a kit we used to make our wedding wine years ago (unfortunately didn't get me much experience as it was an in-house place. We just mixed up the must and bottle and they take care of everything else for you on-site). In addition to this I've got a good 15-20 of the exact Carlo Rosi bottles you mentioned. The big 3L ones. I've been trolling kijiji for some more bottles in the meantime. A few free boxes have come up recently that I've just been too slow on. Also appreciate the pep talk. I know I'm more a methodical scientific type guy, so will approach winemaking knowing my strengths. If I ever go by "feel", I usually overthink it and overact lol.
@Hazelemere, the wife is especially a rum fiend so this sounds RIGHT up our ally. I'm saving this and will probably ping you in a few months time (probably wont start with a recipe like this but I'm eager to try it!). Your rose recipe in the meantime looks more like what I'll give a try this time. Cane sugar makes a big difference over regular?
@winechef, I will have to invest in a proper chest freezer! I've got a little stand up which is usually already 90% full of Costco meats etc. I already had to do a big brisket last weekend just to make room, and that's after processing and pitting and losing at least half my harvest from not getting to it fast enough! That sounds like a much more approachable method. If all works out and I solidify the hobby into doing it long-term (hopefully) a grape press would be fantastic. To get started I'm keeping the budget as low as I possibly can (just in case
@Rice_Guy, trying to make a simple plum syrup (unsure how good Italian plums are for this but we shall see) and some jams etc with surplus. A fungus I thought I avoided through harvest decimated half my harvest (tho ~ 60 lbs still is nothing to shake a stick at).
you are lucky. pits contain cyanide compounds.
yes but that would take hours to understand. You go for it. I won't.
Agreed. I am concerned.
That is the key question.
