WURZELS ORANGE FORUM WINE!!

[Moley]

Christ man, you're just a brewing machine.

Well I'm trying to get some stock laid down, even the Wurzels benefit from some bottle time.

Trouble is, I like a drink or four most days, and now Mrs. Mole has discovered that the Wurzel's is actually quite decent, so if I open a bottle and leave it anywhere in her sightline it doesn't last long. Thing is, at around 45p it doesn't matter.

None of the ‘proper stuff’ has been bottled yet, but it's got to be soon because I've run out of DJs.

 

[tubby_shaw]

Another productive evening yesterday, I bottled 3 gallons of regular Wurzels, 1 gallon of Wurzel Rosé which has turned out rather well

I will be making another of these

Pink Wurzels as my forum wine

 

[commsbiff]

I'm about to rack my 5gal off. Can I add 5 crushed campden tabs and 5 tsp stabiliser to the new fv and then rack the wine on top? Should I add finings at the same time or wait? I have the 2-sachet type finings from Wilko's.

 

[tubby_shaw]

I racked a 5 gallon batch of regular Wurzel yesterday :)
I crushed 5 campden tablets into the receiving vessel racked in the wine, then added the stabiliser, gave it a gentle stir, then added finings :thumb:

 

[commsbiff]

cheers ts - i shall follow suit :thumb:

 

[Amadeus]

For the stabiliser if it's youngs P.S you only need half a tsp per gallon.
The labels are wrong.
:thumb:

 

[commsbiff]

cheers amadeus also :thumb:

 

[corby_brewer]

Well i racked mine off for the first time tonight, OG was down to .990 and a good inch of sedement on the bottom of the DJ. added camden tablet and staberliser. Also had a quick sample and im impressed with the results.

How long does it usually take to clear? and do you add finnings?

 

[Amadeus]

Using Vinclear it takes me 2 weeks to clear a 5 gallon job.
I use a "Better bottle" clear FV for this stage. Really helps with judging clarity of large batches.

After 1 week it's clear, then after another it's crystal. I put a newspaper behind it and
keep it clearing until I can read the small print. :thumb:

BTW this may sound stupid, but what is a "Forum" wine?

 

[bandit081]

cheers amadeus also :thumb:

Ive had the same result after 4 days, down to 990, im gonna rack it tonight but when i syphoned a sampleout of yesterday to test the sg, it was fizzy, but tasted strong, got a good inch of sediment in the bottom. This recipe is awesome I love it.

 

[corby_brewer]

BTW this may sound stupid, but what is a "Forum" wine?

A forum wine is when a group of people brew a wine and then send a bottle to other people to sample. :thumb:

 

[bandit081]

BTW this may sound stupid, but what is a "Forum" wine?

A forum wine is when a group of people brew a wine and then send a bottle to other people to sample. :thumb:

Excellent I like the sound of that.

 

[Amadeus]

BTW this may sound stupid, but what is a "Forum" wine?

A forum wine is when a group of people brew a wine and then send a bottle to other people to sample. :thumb:

Ah, that makes sense. Well I think I will leave it a while before subjecting others to my concoctions....
Maybe when i've perfected the High Strength Wurzel! :drunk:

 

[corby_brewer]

Right due to unforseen curcumstancise ive only just got round to starting my forum wine, (the last batch went down the sink) so i was just wondering how everyone is getting on with it.

 

[Moley]

(the last batch went down the sink)

How come?

Well I've got an assortment of Wurzels on-the-go and going fast but I'm not entirely sure which is my forum wine.

So how does the swapping of wines bit work?

 

[corby_brewer]

How come?

Lets just say disagreement with MrsSiv. me throwing my dummy out of the pram, then regreting it later.

 

[Moley]

Ok, thought you might have picked up an infection or made some phundamental phukup.

Nuff said. :

 

[andymacintyre]

I have just put a 1 gall batch of this on as a trial. I have not done wines before, has all been ale so far.

So a couple of daft newbie winemaker questions:
I had all the ingredients for this but no tannin - so, having read that teabags can add tannin, I added one of Tetleys finest (stewed in boiling water) to the demi. Would that be an acceptable substitute? I expect it will make a the wine a funny colour, but maybe not...

Having read the instructions for various wines, I have read about degassing. Do you need to de-gas the Wurzels, or just rack, stabilise and leave to clear?

Many thanks!

Andy

 

[Moley]

A tea bag isn't quite the same as grape tannin, but ok as a substitute :thumb:
It won't make any appreciable difference to the colour.

I rack onto a crushed campden tablet, de-gas, stabilise, add finings, top up and leave somewhere cool to clear for a week or so.

By that I only mean that I give it a good shaking a few times over a 10 minute period, it isn't compulsory but as I tend to make 5 gallon batches and polish it through a filter before bottling, a bit of de-gassing helps to keep the filter flowing.

 

[andymacintyre]

Many thanks for the advice Moley - that's what I will do.
Will report back on the results of the Tetely Wurzels!