Interesting recipe and process, but you make wine making a lot like brewing beer. I have been making wine at home for more than 30 years and I almost never use any heat to "brew" any fruit. When you cook the fruit you destroy the fresh fruit flavors, but iif that is what you prefer , that is, of course, your call. Me? I freeze the fruit for a day or two and then allow the fruit to thaw. Bingo! The ice crystals rip the cell walls and help extract the juice. I typically add pectic enzyme to help further extract the juice. The enzymes, as you note also help clarify the wine. Hops are a very interesting addition to wines. I have been experimenting with hops for some time and again, I MAKE wines and mead, but I BREW beer. For wines to which I add hops, I dry hop to extract aroma and flavor and not bitterness. Beer has both a relatively HIGH pH and a great deal of residual unfermented sugars. Wine has a far lower pH (so already bitter) and unless you back sweeten will have no residual sweetness, (your wine went to .998 whereas you can expect a beer to finish at 1.010 - 1.015) , so there is no need to find a way to balance the 'sweetness' that is not in fact there.
Hello, yes, my technique is my own (learned from my Dad in the 70s), but it seems to work for me. I don't have the freezer capacity for fruit mashing unfortunately. I've also just purchased a steamer specifically for extracting fruit juice for brewing, it seems to be working well so far and the fruit flavours are more obvious. The dry hopping is a good idea and I will try it on a future wine. Regards.
I got rhubarb from garden already picked, in freezer right now ready for cider I'll be to make just need to get vanilla bean so to do like Rhubarb and Custard inspired. ;) Strawberry, Rhubarb and Hops sounds amazing, Not too sweet, not too bitter nor not too tart just right! Looks hot in that color! MEOW!! One sexy sparkly baby!! Have you ever do "Backflavoring"? It could handily for brews that was too dry or lack of taste. Also sometimes it's hard to get it right when comes to ABV.
Hi Aaron, your idea with vanilla bean sounds good. I've never back-flavoured wine, it doesn't seem right to me for some reason, I don't know why! Regards.
Have you tried dry hopping? Just the flower (in a bag) in second fermentation. Creates the fruity and funkyness, but does not become very bitter due to the boiling.
👍👍👍
Cheers Rex!
You sure are patient mate, when I make something I want to drink it NOW...lol..
Haha it's not always easy!
Interesting recipe and process, but you make wine making a lot like brewing beer. I have been making wine at home for more than 30 years and I almost never use any heat to "brew" any fruit. When you cook the fruit you destroy the fresh fruit flavors, but iif that is what you prefer , that is, of course, your call. Me? I freeze the fruit for a day or two and then allow the fruit to thaw. Bingo! The ice crystals rip the cell walls and help extract the juice. I typically add pectic enzyme to help further extract the juice. The enzymes, as you note also help clarify the wine.
Hops are a very interesting addition to wines. I have been experimenting with hops for some time and again, I MAKE wines and mead, but I BREW beer. For wines to which I add hops, I dry hop to extract aroma and flavor and not bitterness. Beer has both a relatively HIGH pH and a great deal of residual unfermented sugars. Wine has a far lower pH (so already bitter) and unless you back sweeten will have no residual sweetness, (your wine went to .998 whereas you can expect a beer to finish at 1.010 - 1.015) , so there is no need to find a way to balance the 'sweetness' that is not in fact there.
Hello, yes, my technique is my own (learned from my Dad in the 70s), but it seems to work for me. I don't have the freezer capacity for fruit mashing unfortunately. I've also just purchased a steamer specifically for extracting fruit juice for brewing, it seems to be working well so far and the fruit flavours are more obvious. The dry hopping is a good idea and I will try it on a future wine. Regards.
I got rhubarb from garden already picked, in freezer right now ready for cider I'll be to make just need to get vanilla bean so to do like Rhubarb and Custard inspired. ;)
Strawberry, Rhubarb and Hops sounds amazing, Not too sweet, not too bitter nor not too tart just right! Looks hot in that color! MEOW!! One sexy sparkly baby!!
Have you ever do "Backflavoring"? It could handily for brews that was too dry or lack of taste. Also sometimes it's hard to get it right when comes to ABV.
Hi Aaron, your idea with vanilla bean sounds good. I've never back-flavoured wine, it doesn't seem right to me for some reason, I don't know why! Regards.
@@MossHomeandGarden Thanks!
Maybe you not really used to it?
Have you tried dry hopping? Just the flower (in a bag) in second fermentation. Creates the fruity and funkyness, but does not become very bitter due to the boiling.
I haven't but i think it's a great idea, so thanks for the suggestion.
I tried dry hopping for my hopped ciders, it turned out great.