Couple notes. I didn't see the video in which you made this. However, if you didn't.. Try caramelizing them first. Lower heat until they are completely sweet to the taste. No bitterness. Or as little as possible. Convert as much of the complex sugars and starches into short sugar chains which readily ferment. Next.. mash it up. I'm sure you cut it small to begin with, but.. unrecognizable. We're talking Food processor. You need maximum surface area. As small of particles of onion as possible. Next. Enzymes. Alpha amylaze, specifically. Any left over long chains will be snipped into fermentable sugars. Finally.. cold crash with gelatin. The cloudy particles have the opposite charge as gelatin would and it will attract them as it drops out of solution. Do this several times if necessary. Then rack into clearing containers and degas as usual. This will all result in a much less "oniony" and far clearer wine than what you have there. Ferment this alone. No adjuncts. You mentioned potatoes. Anise isn't ever going to clear, unless you distill it. Ever. There are oils in anise that are hydrophobic. Look at what happens with absinthe. That's the inability of the water that you add mixing with the oils in the anise. Anyway hope that all helps.
I made your onion wine recipe and it actually turned out very nice and drinkable! I did use sweet onions so maybe that made a difference. Enjoy your videos!
Something special about onions I believe and I bet this would accompany a cheese sandwich perfectly while dangling your feet in a nearby stream and listening to the howling wind!
I think you offer great ideas. I value your wine influence, but it is also very cool to see how you adapt to mistakes. It makes this all so much more relatable.
I was expecting some sort great winelike taste in the final product but no, it's apparently still just fermented onion juice. Good thing you were crazy enough to try this one so I don't have to, lol.
I am from Eastern European descent, and herring pickled in vinegar with onion is a delicacy in my family. We also eat it with wine-infused sauce, and (sour) cream sauce. Your onion wine recipe would probably elevate this humble comfort food to new heights for sure! Thank you for sharing your ingenuity, creativity and just plain sticktoitiveness for not giving up after a year with this unique cepaceous spirit. If you were to make this into vinegar, I would bet it would be the culinary two-bird-one-stone elixir for pickled herring, and many other pickled dishes (I hear ceviche saying "me next" or "yo también" as well…) !!! 🧅🧅🧅
Always look on the bright side of life! When your wine taste like yucky stuff, make vinegar out of it! LOL your wine making videos are positively delightful!
This is brilliant! Had raw onion on my sandwich and a few hours later a few sips of brut. A couple burps later, I'm googling onion wine. And here I am. Cooking wine! Fantastic!
Loving the review... Awesome stuff. Painfully honest as always James, magnificent. Great suggestions on the cooking front, looking forward to the vinegar video. Stay safe and keep up the great work. 👍
From my experience, it's cloudy because you boiled the onion and potatoes. Instead, simmer them for an hour just below the boiling point, where they're steaming nicely. If you set the wine aside for a couple years and come back to it, it might clarify. Every time I didn't watch my fruit wines carefully enough and they boiled, it clouded. Thanks for the video! I just got handed a huge pile of onions and potatoes and was thinking about making onion wine. Reconsidering that now.
Morning. Just a thaught, have you tried something like the vinbright filter kit to improve clarity of your wines ? It says on the box “ commercial clarity in your home made wines “ or it does on the one I have . Never actually used it as not had any real clearing issues as of yet. 🤔👍
I just tried to make an apple kiwi date wine and I got curious and sampled it after only 2 weeks and it was already vinegar! How? What happened? ;D It's not bad for a sort of drinking vinegar summer drink if I dilute it and add some flavored syrup and ice but it's like it has no alcohol and is just a really sharp vinegar flavor. Does that go away if I leave it longer. New to all this. I love your videos!! So inspiring. I even bring it up to religious people now that wine can be made from anything so obviously we are meant to enjoy it. ;D
If it's vinegar, then it's vinegar, can't go back to wine after. You may not have had enough alcohol to prevent the acetobacters from getting to work. Could have also introduced to much oxygen post fermentation.
I would just bin it bud, ive made several wines that were binned, the worst was vimto, Ive a rowan berry that may get binned too, i,ll give it a couple of months, it it a learning experience too
Your face 😂, almost as good as the one you spat out 🤣. Which one was that? Marmalade? Kidney bean? I think you may be onto something with the onion vinegar🤔. Before you know it all the foodies will be proclaiming loudly at Dinner Parties ‘Oh it’s the latest cooking staple we bought at Waitrose. This chap on the little island of Eday makes it, it’s absolutely Faaaabulous!’ 😂xx
I wonder if it would go with an cheeseboard. I serve my cheeseboards with pickled onions or sometimes slices of raw onion. Not to everyone’s taste but I like onions lol.
Hell,just to save alot of time,I would puree onions together with white wine and then cook with it . TAH DAH... 3 HOURS LATER vs 1 Year and we get the same results ! Lol 😆
I did a gallon, it wasn't nice to drink but it was excellent in slow cooker recipes.
Couple notes. I didn't see the video in which you made this. However, if you didn't.. Try caramelizing them first. Lower heat until they are completely sweet to the taste. No bitterness. Or as little as possible. Convert as much of the complex sugars and starches into short sugar chains which readily ferment. Next.. mash it up. I'm sure you cut it small to begin with, but.. unrecognizable. We're talking Food processor. You need maximum surface area. As small of particles of onion as possible. Next. Enzymes. Alpha amylaze, specifically. Any left over long chains will be snipped into fermentable sugars.
Finally.. cold crash with gelatin. The cloudy particles have the opposite charge as gelatin would and it will attract them as it drops out of solution. Do this several times if necessary.
Then rack into clearing containers and degas as usual.
This will all result in a much less "oniony" and far clearer wine than what you have there. Ferment this alone. No adjuncts. You mentioned potatoes. Anise isn't ever going to clear, unless you distill it. Ever. There are oils in anise that are hydrophobic. Look at what happens with absinthe. That's the inability of the water that you add mixing with the oils in the anise.
Anyway hope that all helps.
I use it to soak meat in it.
I tried your methid potato and onion.
It has the same smell of wiskey and it is very awesome.
I made your onion wine recipe and it actually turned out very nice and drinkable! I did use sweet onions so maybe that made a difference. Enjoy your videos!
Something special about onions I believe and I bet this would accompany a cheese sandwich perfectly while dangling your feet in a nearby stream and listening to the howling wind!
Glad to hear that it works so well with cooking. Going to have to try this one. Looking forward to how it does as a vinegar!
I think you offer great ideas. I value your wine influence, but it is also very cool to see how you adapt to mistakes.
It makes this all so much more relatable.
I was expecting some sort great winelike taste in the final product but no, it's apparently still just fermented onion juice. Good thing you were crazy enough to try this one so I don't have to, lol.
Wow! I was so curious to see this. Loved the Thumbnail!
I am from Eastern European descent, and herring pickled in vinegar with onion is a delicacy in my family. We also eat it with wine-infused sauce, and (sour) cream sauce. Your onion wine recipe would probably elevate this humble comfort food to new heights for sure! Thank you for sharing your ingenuity, creativity and just plain sticktoitiveness for not giving up after a year with this unique cepaceous spirit. If you were to make this into vinegar, I would bet it would be the culinary two-bird-one-stone elixir for pickled herring, and many other pickled dishes (I hear ceviche saying "me next" or "yo también" as well…) !!! 🧅🧅🧅
Very funny, but truthful review. Keep them coming, some fantastic recipes.
Have you tried to caramelize your onions before hand? It would make it much sweeter and help break down the pectin as well.
Always look on the bright side of life! When your wine taste like yucky stuff, make vinegar out of it! LOL your wine making videos are positively delightful!
The first part of your review had me in stitches 😂
This is brilliant! Had raw onion on my sandwich and a few hours later a few sips of brut. A couple burps later, I'm googling onion wine. And here I am. Cooking wine! Fantastic!
Loving the review... Awesome stuff. Painfully honest as always James, magnificent. Great suggestions on the cooking front, looking forward to the vinegar video. Stay safe and keep up the great work. 👍
This was enjoyable to watch.
From my experience, it's cloudy because you boiled the onion and potatoes. Instead, simmer them for an hour just below the boiling point, where they're steaming nicely. If you set the wine aside for a couple years and come back to it, it might clarify. Every time I didn't watch my fruit wines carefully enough and they boiled, it clouded. Thanks for the video! I just got handed a huge pile of onions and potatoes and was thinking about making onion wine. Reconsidering that now.
Thank you!!!! This fulfilled my all my theories.
This is a great idea for a cooking wine
Your face was priceless. Good luck on the vinegar making. Have a great day!
What about using it in onion soup?
Loved your description! Tastes like onion, pickled onion... 😆 Would be great for cooking, salad dressing, or vinegar. Thanks!
Morning. Just a thaught, have you tried something like the vinbright filter kit to improve clarity of your wines ? It says on the box “ commercial clarity in your home made wines “ or it does on the one I have . Never actually used it as not had any real clearing issues as of yet. 🤔👍
I just tried to make an apple kiwi date wine and I got curious and sampled it after only 2 weeks and it was already vinegar! How? What happened? ;D It's not bad for a sort of drinking vinegar summer drink if I dilute it and add some flavored syrup and ice but it's like it has no alcohol and is just a really sharp vinegar flavor. Does that go away if I leave it longer. New to all this. I love your videos!! So inspiring. I even bring it up to religious people now that wine can be made from anything so obviously we are meant to enjoy it. ;D
If it's vinegar, then it's vinegar, can't go back to wine after. You may not have had enough alcohol to prevent the acetobacters from getting to work. Could have also introduced to much oxygen post fermentation.
would something like a wine filter mini jet filter of worked perhaps, to fix the appearance?
Onion garlic tomato would be a great wine to make for cooking with
Omg I'm laughing so much here! Thanks for this video!
I would just bin it bud, ive made several wines that were binned, the worst was vimto, Ive a rowan berry that may get binned too, i,ll give it a couple of months, it it a learning experience too
I always like to try to turn something into something else - a bit of chemistry and alchemy can go a long way :)
😂😂😂😂 I can't stop laughing. Cheered me up.
I will get that Mother of Vinegar posted next week, didn't want to risk the bank holiday mate!
Your face 😂, almost as good as the one you spat out 🤣. Which one was that? Marmalade? Kidney bean? I think you may be onto something with the onion vinegar🤔. Before you know it all the foodies will be proclaiming loudly at Dinner Parties ‘Oh it’s the latest cooking staple we bought at Waitrose. This chap on the little island of Eday makes it, it’s absolutely Faaaabulous!’ 😂xx
Your honesty is appreciated, I won't be making onion wine.
The onion flavor would do good things in tomato sauces. It would extrude all the alcohol soluble flavors, and add onion flavor.
Probably wash down a really strong cheddar really well
So a cooking wine then?
I wonder if it would go with an cheeseboard. I serve my cheeseboards with pickled onions or sometimes slices of raw onion.
Not to everyone’s taste but I like onions lol.
Maybe an onion/ apple wine.
My mum use to say. Make something with it.
I was thinking about doing a caramelized onion wine...
Nice with a bit of cheese and crackers
Vidalia Onions to me is thee "Go To "
Onion for anything.
Ad: "Mothers against drunk driving"
You gotta make onion vinegar! This way I'll know how to make onion vinegar so I too can have onion vinegar!
Hi have you tried 100ml ov boiled banana.??
To clear the wine
Freeze it , let it thaw slowly, pour the alcohol off the top. Alcohol wont freeze but the solids will
visionary
Would you consider a leek wine?
You make it real. Thank you so much in this covid time. Use it as medicine for cold.
Distill it into onion brandy
This guy looks like a fun person.
Bro, you should dress up like a wizard someday for the lolz, you'd look amazing.
I have an idea and seek your advice. I sought your email address but didn't find it.
Hell,just to save alot of time,I would puree onions together with white wine and then cook with it . TAH DAH...
3 HOURS LATER vs 1 Year and we get the same results ! Lol 😆
Run thru a still
Throw some bloody Mary mix in it and enjoy
I wouldn't give up on it...us let it turn to vinagar
Maybe next time cook the onion for 4 hours, should get it mild and sweet
Try honey
Your facial expression is to die for.
Burnt wood, filter charcoal filter
I don’t like the idea of onion wine. Sounds gross.
Chaser to a bloody mary?
🧅 👀
So I think it’s fair to say it’s a it oniony? Lol
Looks like bath water