Sometimes you just never know what may happen when you make your own fresh fruit wines. Finally made a small batch ( 1 Gallon) of fresh strawberry wine, and I called it My Keeper. Featured in a blog below.
Has been bottled for a couple weeks now and all of a sudden the corks start popping. Thank goodness no bottles broke, but the cat had some fun chasing a cork around my dining room. Took a look at the other bottles and found out they had carbonated. Woot- I have “sparkling wine ” !! And is it good !! As a lover of Sparkling Wine- this was a treat- now just to get the rest drank up before they pop their corks-LOL.
Had a few bottles stored here in the wine room here at work. Was greeted with a fresh wine smell this morning-checked the wine room and sure enough a couple more bottles had popped their corks. All I could do was laugh. Gathered the remaining bottles and re-bottled them into proper bottles with the proper corks and wire tie down. Hopefully this will work. 🙂
The only problem I have is to figure out how this happened. Have tried a couple time to get the hang of making sparkling wine, and so far nothing that I have been real happy with. I went back over my records and everything was correct, all the gravity’s were good all the way though the process. Will have to figure this out- as I would love to repeat this happy process again, but under a more controlled situation.
Today we transferred our Strawberry and Rhubarb wines into the carboys. These are the two I made from the new fruit juices from Vintner’s. Super easy.
Took the gravity’s and etc. and they are on target. Also took a taste test. Was pleasantly surprised. The strawberry was sweet, but not overly sweet. Smelled and tasted like fresh strawberries. The rhubarb was sweet with the natural little tang of a rhubarb. The colors are, in my opinion, very true to the fruit they are made from. The hardest part is going to be waiting for about 2 weeks for them to clear. Then we get to play some more. Mixing half of each batch together.:) Strawberry/Rhubarb Wine Blend- Which is always a big hit in our area.
I am trying something new. I have made two good fresh fruit wines, a strawberry and blackberry. So on to a new adventure.
We just started stocking the Vintner’s Best Fruit Wine Base in the 1 gallon containers. So figured I had better learn the process of working with this product. Was it SO easy ! Instructions on the bottle. I made a strawberry and rhubarb. Not to wait for them to ferment and clear. I want to try and mix the two at bottling time. As that was one of the favorite fruit blends in our area.
Do you want to try new hobby? Well that’s how our store got started ! My turning a home hobby into a business. The neat thing is there is something new all the time to learn and experiment with. Plus I get to talk and listen to some of the elders stories and adventures in making wine, beers and etc. And as many places, we have a rich history in home crafted beverages. But those stories are for another blog.
Come and check out this product ! Any question, please leave a comment.
In this past year I had decided to make some fresh fruit wines. After my third attempt, I finally came up with a keeper !
I made just a one gallon batch this time. I juiced 4# of fresh strawberries. Juicing did take some of the color away- but still works nicely. The wine cleared easier. As with most home made fresh wine it turned out a little more ABV than I wanted. So just before bottling I added some Wine Conditioner to sweeten it up a little. This process is called “back sweetening”. I can hardly wait for it to age a bit and drop a few fresh strawberries from my garden in a glass and enjoy.
The recipe I used was in Winemaker’s recipe handbook. It is one our best selling books for beginners. All the recipe are scaled for one gallon. Very straight forward and easy to follow.
The Wine Conditioner I used was from the Global Vintner. Contains the sweetener and the potassium sorbate. The potassium sorbate will inhibit the sugars from starting to ferment again.
Now I get to play with a blackberry wine i started a few months ago. but this one is a 5 gallon batch . Wish me luck !
After years of making my wine from great wine kits, I decided it was to up the game and start making wine from scratch (somewhat-baby steps). So a few weeks ago I made a blackberry wine. So far so good- now the challenge is to get it to the finish line-lol.
I use Vintner’s Harvest Blackberry Fruit Wine Base. Followed the recipe that was on the label. I checked the gravity yesterday and re-racked it, also took a little sip–a little sharp- but once it ages, I think it will be pretty good. Though I am thinking about sweetening it a bit more. Will let it age in the carboy longer and think about before bottling.
It seems to me that home made scratch wines are a little higher in alcohol content. But like any wine it will mellow out with aging. Can hardly wait !
Don’t be afraid- give it a try ! It is actually fun. The hardest part is waiting for it to age 😦
Are you planning and special event this year, such as a wedding, family gathering, and etc.
This is a rough formula to help you figure out just how many bottles you may need. Of course all depends on how your guest drink, where it is a open bar, or limited bar. But hopefully this will give you a guideline to get you started.
Wine:Calculated with 750ml bottles and 5 ounce serving.
Each bottle has about a 5 glass service of 5 ounces. Again this will depend on how it is poured, could be more or less servings per bottle.
Take the number of guest and divide by 5, this will equal the approximate total of bottles needed. Multiply that by the amount planning on serving per guest. As a extra precaution add 1 more bottle per 20 bottles you are purchasing.
100 guest divided by 5 servings per bottle=20 bottles x 4 serving per guest= 80 bottles. If you know of the number of children and non-drinkers you may eliminate them from you calculations.
Please check with the store you are purchasing from that they will refund you for any unopened or tampered with bottles not used. Be aware they may have a policy against this. Remember to always include both a white and red wine.
Beer: Again this will depend on if your are having a open bar or limited bar. Figures are a standard 12 ounce bottle. Take the number of guest and multiply by 4.
General rule is 4 bottles per guest. To figure Beer is pretty straight forward. As beer comes in 24 bottle cases.
100 guest x 4 = 400 bottles divide by 24= 17 cases of beer.
But remember when try to figure all this out, not all guest drink alcoholic beverages. And not all drink wine or beer. If you can figure a rough idea of how many guest drink what, you will be able to cut the volume of wine and beer purchased. but always remember to add a couple extra bottles to your total- guest can surprise you. A few may partake just on special occasions.
One of the best ways to help cut cost is to make your own. Find a local “On Premise” Wine and Beer Store. Discuss with them about what you may like to make. Then set up to have a gathering of your friends to make what you will need. It is always a special feeling to know that you made it yourself, and that it is a great quality of beer and wine.
Great place to gather with friends and make wine and beer of your choice