Just thought I'd pip in that at ã1.75 a litre - enough for a gallon. it's still cheaper than ã3.00 for the grape concentrate that still only does a Gallon.
Still works out less than 30p per bottle.
Me to - The port, not the tomato wine :nono:
I have loads of Sloe port which is basically homebrewed, not so good red wine, added to the sloes left over after making Sloe gin. This is nice on its own but I have plenty to add to a bottle or 2 of wine - worth a go :grin:
I've not made the Cider but have wine and I found the taste dissipates quite quickly with age and after about 6 months it's still nice wine but the elder flower taste is pretty much gone.
with the other comment I'm wondering if I should brew it in a tea before adding to see if it keeps more...
I have started experimenting with blending wines
I have found Elderberry and blackberry work well
Just wondering if others have had particularly successful blends to share or ones to steer clear of?
I am awaiting judgment on a gooseberry and grapefruit blend and report back when its had...
Good luck with this
TBH I find it better to make a blackberry and Elderberry seperately and then mix them. It all depends on the berry's, sometimes Blackberry or elderflower wines are fine on their own in some years and others they are better mixed. This way I get to choose
It would be good to...
Not a Punch but My other half does the Sloe Gin. After the Gin she makes a sloe port using the same sloes, sugar and any red wine I've made that's not the greatest and it comes out great. Most people prefer the port
I,m just about to try the a grapefruit as well - I had a beautiful Sauvignon blanc a few weeks ago and I thought it had definite Grapefruit taste.
On the label it said Guava - I don't know what that is but I thought Grapefruit
Hopefully this will go well?
you could probably get a port wine from these - go to port recipe on this site - you will need to use a port yeast for this.
If you want a dry red I would cold soak and ferment for 5 days(all the -ingredients)
add 2 t'spoon citric acid,
around 2.5kgs sugar but better to use a hydrometer...
You should get 2 gallons of a good dry red from these but it will need a couple of years ageing.
I made a damson cream which is quite a nice replacement for a port - I lost the recipe but it might be worth googling if you like a port wine