Hi All

[JohnCSS]

Hello All

Introducing myself, as instructed.!
Used to brew home wine a few (about 35!) years ago, and, due to financial constraints and more time on my hands - ain't redundancy / 'early retirement' a wondrous thing - I've got back on the horse, so to speak.

So .... as I catch up, I guess I'll be needing all the help I can get.

Now, for starters, being basically a Red Wine man by pref., can anyone recommend to me a good self-make red wine recipe which tastes more like a quality red? I tried the concentrates, and the more expensive ones are OK, but I still feel as though I'm cheating a bit, and would like to make a decent one from scratch.

Looking forward to being an active member. :

John G

 

[Mike1981]

Hi john, welcome to the forum :

 

[HLA91]

Hi john,

For a red from scratch elderberry springs to mind. Not in season yet I don't think but if you can't wait you can pick up dried ones online you will need 250 grams per gallon if you are using dried if my memory serves me right. But elderberry is best after a year or more maturing not to be drunk young. Take a look at Moleys thread here

Before I forget welcome to the forum

HLA91

 

[JohnCSS]

Thanks to both above.

I'll certainly try the Elderberry. Sounds good - I think the season is July/August.
Should be nicely matured for the next year's Driffield Show!

Thank again

John G

 

[BarnsleyBrewer]

Hi John,
Welcome to the forum. :drink:

BB

 

[JohnCSS]

Thanks BB

I remember that Barnsley Bitter from a mis-spent youth in the tap room at the Elephant Hotel, Pontefract . . . !

Hope yours is half as good ...

John G

 

[oldbloke]

I started last year and elderberry (picked wild locally) is the best so far, so if you have any nearby, go for it when they come into season.

 

[JohnCSS]

Thanks, I will go for the Elderberry for sure.

Also interested in the Plum I see you are currently brewing. Is that a standard recipe? Produces a wine of what colour/similar to . . .?

Regards

John G

 

[oldbloke]

The plum was my first, from a glut on a friend's tree last year. Yellow plums -> yellow wine.
At one point it reminded me of a very dry scrumpy with hints of plum flavour, a month later when actually bottled it was more winy.
Drinkable, but not exactly great. Expecting it to improve with age though.
Next time I'll probably leave out the ginger and cloves and up the raisins a bit.
Maybe chuck in half a very ripe banana for extra body.
And I have this mad idea that a tiny tiny drop of vanilla might be fun.

It went like this:
9lbs plums halved and stoned, 125g raisins, crushed campden tablet, 1/4oz root ginger, 4 cloves, 1/2tsp citric, 1/2tsp tartaric, gallon boiling water
covered and left for 4.5hrs, gallon cold water, 5g pectolase, covered and left 55 hours
strained, boiled, poured over 5lbs sugar
Split across 3 demijohns 3/4 full
yeast+nutrient when cooled

 

[31bb3]

Welcome to the forum :

 

[craigite]

Hi and welcome.

I haven't made wine for decades, might be about time to try :hmm:

 

[JohnCSS]

Thanks Oldbloke, Eddie and Craigite.

Looking forward to brewing some beer too - stuck to wine and cider to present.

Thanks to all for your welcomes, recipes and encouragement.

John G

 

[luckyeddie]

Another Eddie here wishing you the best of luck.

Sláinte.

:drink:

 

[oldbloke]

Just cracked a bottle of the plum: 4 months aging has moved it up from 'drinkable' to 'rather pleasant'

 

[JohnCSS]

Good. Plum is high on my list.

.... and thanks LuckyEddie

John G
(still thinking about a suitable tagline . . . )