Hi from Lincolnshire, UK

[Flossiefoo]

Hi everyone,
New to this app. I've been wine making for just over 18 months now and have joined the group to find tips, tricks and interesting recipes.
So far I've made strawberry, lavender, plum, parsley&apricot, and my latest experiment apple&date&local honey. I also keep my stocks up with different kits which I've discovered you don't have to spend the earth on for a good brew!
This week I've started Sloe Gin and my homegrown black currant vodka smells yummy!
I will post some pics of my operation soon!
Flossie

 

[Arne]

Welcome to Wine Making Talk. Arne.

 

[winemaker_3352]

Welcome aboard!!!

 

[Rocky]

Welcome to the forum, Flossie. Some of your brews sound very interesting. Lavender? I assume that is somehow from the flower. Also, is "parsley & apricot" one brew or two? I am guessing two, but I could not tell from your post.

 

[robie]

Welcome to the forum. Sounds like you have been busy.

We can't communicate very much about your sloe Gin and Vodka (big brother is watching, you know) , but we are very interested in your wines. We have a large number of fruit wine makers on the forum and I know they will be here for your questions as well as your suggestions. What kits have you made?

 

[Flossiefoo]

Parsley & Apricot

Thank you all for your welcome!

Parsley & Apricot Recipe is 'unusual' but I got it from an old boots the chemist recipe book.

The must smelled yuk but interestingly I ended up with something that smells like oxo (beef stock cubes!) and tasted remarkably like sherry at bottling to me.

6 months on we agreed on dry with a hint of curry aroma and taste. Nevertheless drinkable!

I guess I wont win any prizes for my descriptive talents but here is the recipe:

450g (1lb) of fresh parsley including stalks or one packet of dried
450g (1lb) of dried apricots or 1.3kg (3lbs) of fresh - I used fresh in mine
55g (2oz) dried bananas (or dried rosehips)
1.3kg (3lbs) of sugar
280ml (1/2 pint) strong tea or pinch of grape tannin
2 lemons
Pectic Enzyme
water to make up 4.5 litres (1 gal) of ''must''
Yeast nutrient and activated wine yeast

Cut up parsley & simmer for 20 mins. Place chopped fruits and sugar into initial fermentation vessel, then pour in parsely and parsely liquor. Stir well with a wooden spoon to dissolve the sugar. Cool then add lemon juice, strong tea, pectolase and yeast nutrient. Introduce the yeast and ferment on the pulp for 7 days. Stir the must daily and keep closely covered. Strain into a secondary vessel & fit airlock. Leave to ferment in the normal way, racking as necessary.