Mint /lemon balm wine - phototorial

[MedPretzel]

Some people would beg to differ with that statement, Waldo!





Some of the winesturned out okay, some of them didn't. It's all in perception, I guess. My cooking skills are limited to microwaving and making toast.


Thank goodness for good cooks like Betty Crocker and Chef Boyardee (a Clevelander, mind you!).

 

[MedPretzel]

Added gelatin a few days ago.

 

[jobe05]

That looks realy good

Can't wait to see the finished product.

 

[MedPretzel]

Thanks for the compliment.

It smells fantastic. It's not a minty smell at all. It sort of reminds me of mangoes.


The balm, although I added only a little of it, really changes the smell of it (in a positive way), I think.

 

[rgecaprock]

HI Everyone,


I've been kind of lurking in the background reading all the posts for a while but not having much to add to all the winemaking excitement going on. My apricot rose isrefusing to clear. I did the pectic enzyme treament of mixing 1 cup of wine with the pectic enzyme and stirring it every hour for 4 hours then adding it to the rest of the gallon.....it's been 5 days and still cloudy.........


My question is......what's next??.......I''ve tried Sparlolloid andSuperkleer. Filtering was a suggestion although,(I don't have a filter). Or maybe I should just hide it away and forget about it long enough to clear.( ?months ?years?) I started it on July 7th, 2005.


I think I will just rack it and put it away and forget it. I was really looking forward to bottling it......what would you do?


Thank you all in advance.....Ramona

 

[Waldo]

What is the temp of the eviroment it is clearing in Ramona? You might try moving it to a cooler area for a while and see how it does.

 

[Waldo]

Added gelatin a few days ago.

Now dat looks good Med...

 

[MedPretzel]

Thanks Waldo!

Ramona,


I would try to move it to a colder place for a couple of days and watch it - like Waldo said. If that doesn't work, you would try to wait. But if it's pectic haze, I am not sure what you could do except to filter (which you said you didn't have). I am surprised that SuperKleer didn't work.


It is only 4 months after you started the wine..... Maybe your idea with "forgetting it for a while" is the best way to go. Apricots are a lot like peaches - takes forever to clear. Mine did at least, and I filtered and bottled when it was clear, and now I see a slight dusting of the bottle.

It's better to wait.





I have an idea!!!!








Start a new one!

Sorry I couldn't help much more, but at this point, I feel bad.


Martina

 

[rgecaprock]

Thank you all,


I'll just stash it away then.





Ramona

 

[MedPretzel]

As stated in another post, but will add it here for completion:





pH on 11/17/2005 - 4.01


Added 2.5 tsp of acid blend to lower the pH. It bubbled over, so no new pH measure was taken.

 

[MedPretzel]

This was the wine in the Force-Gravity How To:

I bottled it today. Tastes like ugh.

But, it has potential, so we'll see. http://www.finevinewines.com/images/uploads/MedPretzel/2005-12-17_192436_16.jpg

 

[Harry]

Hey Med I have about a pound of lavender flowers(dried)and about a year old in a plastic bag, then in a plastic tub with a top on it ,Do you think they would be good for wine?


Harry

 

[MedPretzel]

Yes, they'd be good for wine. Not the whole pound (very strong flavor), but let me check my recipes and I'll get back to you.

 

[MedPretzel]

I posted my lavender wine recipe in the recipe section.

 

[Harry]

Thanks Martina I will look it up


Harry


P.S. it is 76 Degrees here today ,Very pretty Day

 

[MedPretzel]

P.S. it is 76 Degrees here today ,Very pretty Day

Are you trying to depress me?

 

[peterCooper]

Well its 76 and sunny here too

 

[MedPretzel]

dark, dreary and snowing here.

 

[PolishWineP]

But, it's not -40 w/a 35 mph wind and snow blowing around, so I'm pretty dog-goned happy!

 

[Angell Wine]

Nice and warm,70 deg.Dry, Wind blowing 30 MPH. At night you can see the glow of the grass fires here, Just like the northern lights.