Hi Kitchen Daddy. Great video again. I have never tasted kumquat but I sure would like to taste that. So now we'll just wait patiently for the part two ! :)
I've seen kumquats, didn't know what to do with them, and haven't drunk vodka for a while. I'm interested where this is going, do you think it will be a bit like lemoncello, now that is nice little tipple, can really over do that. Thank You Huw.
I googled what to do with kumquats and a few articles all suggested the same thing of marmalade, but a couple suggested adding kumquats to fruit salads or leafy salads. I wonder, since you don't drink, if you could infuse the kumquat into vinegar for a salad dressing? Try experimenting and see what you like.
Thanks for your informative post, here are a few more tips for how to make wine… Use the right equipment. Things like plastic buckets and bins come in different grades of plastic. You must use the food-grade plastic products not the cheaper buckets you might use to clean the floor! If plastic buckets and bins start getting scratched and grazed, replace them. The grazes will start harbouring microbes and eventually you’ll have a spoilt batch of wine. If stirring the must (the initial mix of fruit and water etc.) in a bin, scald the spoon with boiling water first to quickly sterilise it. Fill and top up airlocks with cooled, boiled water - never straight from the sink. Avoid metal spoons and sieves with fermenting wine - i.e. after the yeast has been added. Sometimes they can taint the wine. Avoid wooden spoons, which are hard to sterilise - plastic is far better. Reusing wine bottles is fine, ask friends to save them for you and check with local bars or restaurants who are often happy to give them to you. Wash out immediately as a clean bottle will be a lot easier to sterilise when you come to use them. Rack your wine to clear it before bottling. That is, using a syphon tube, suck up the wine from one demijohn into another leaving the sediment (called lees) behind. The tubes with a base and valve are cheap enough and a make this quicker. Allow the wine to settle for a week and repeat if necessary before bottling Never judge your wine by the taste as you bottle it. Most often you will think it is a disaster. Some wines can take two years to mature. As a general rule, perhaps try a bottle after six months. If it tastes harsh, leave the rest for at least another 5 or 6 months. Allow time. Time is the great wine maker and you should never be in a rush. We’ve made wine that was 9 months in the demijohn before bottling and drunk it three years later. The following year it was even better! (I learned these and why they work from Pavas Grape Plan site )
You have MAD knife skills! Sounds gorgeous! Always happy to see a view vid!
I don't drink alcohol but I love watching all your videos, can't wait for the cocktail one. :P
What happened to the follow up??? I really liked this video thank you and am curious how it went!!
where do I find the follow up video please?
Hi Kitchen Daddy. Great video again. I have never tasted kumquat but I sure would like to taste that. So now we'll just wait patiently for the part two ! :)
gonna make some right now.
I've seen kumquats, didn't know what to do with them, and haven't drunk vodka for a while. I'm interested where this is going, do you think it will be a bit like lemoncello, now that is nice little tipple, can really over do that. Thank You Huw.
how did it go?
ahh i have a kumquat tree but i don't drink alcohol. any other ideas for kumquats? besides marmalade lol thanks huw 👍
I googled what to do with kumquats and a few articles all suggested the same thing of marmalade, but a couple suggested adding kumquats to fruit salads or leafy salads. I wonder, since you don't drink, if you could infuse the kumquat into vinegar for a salad dressing? Try experimenting and see what you like.
Thanks for your informative post, here are a few more tips for how to make wine…
Use the right equipment. Things like plastic buckets and bins come in different grades of plastic. You must use the food-grade plastic products not the cheaper buckets you might use to clean the floor!
If plastic buckets and bins start getting scratched and grazed, replace them. The grazes will start harbouring microbes and eventually you’ll have a spoilt batch of wine.
If stirring the must (the initial mix of fruit and water etc.) in a bin, scald the spoon with boiling water first to quickly sterilise it.
Fill and top up airlocks with cooled, boiled water - never straight from the sink.
Avoid metal spoons and sieves with fermenting wine - i.e. after the yeast has been added. Sometimes they can taint the wine. Avoid wooden spoons, which are hard to sterilise - plastic is far better.
Reusing wine bottles is fine, ask friends to save them for you and check with local bars or restaurants who are often happy to give them to you. Wash out immediately as a clean bottle will be a lot easier to sterilise when you come to use them.
Rack your wine to clear it before bottling. That is, using a syphon tube, suck up the wine from one demijohn into another leaving the sediment (called lees) behind. The tubes with a base and valve are cheap enough and a make this quicker. Allow the wine to settle for a week and repeat if necessary before bottling
Never judge your wine by the taste as you bottle it. Most often you will think it is a disaster. Some wines can take two years to mature. As a general rule, perhaps try a bottle after six months. If it tastes harsh, leave the rest for at least another 5 or 6 months.
Allow time. Time is the great wine maker and you should never be in a rush. We’ve made wine that was 9 months in the demijohn before bottling and drunk it three years later. The following year it was even better!
(I learned these and why they work from Pavas Grape Plan site )
I can guess a Drinks Tube video coming up after the Infusion process!
Huh! I didn't know that fruit! looks tasty :P
WOW! Thanks a bunch kitchen daddy, now me and my pals can get trashed LOVE U MY SWEET KUMQUAT PETAL
another recipe for the kids