Oneflewover
Landlord.
That isn't particularly surprising to me, in fact I reckon sprouts would be good in a veg curry.
What would surprise me, greatly, is if they make a drinkable wine!
Brussels sprout wine experiment
- Thread starter chin
- Start date
Help Support The Homebrew Forum:
What would surprise me, greatly, is if they make a drinkable wine!
ACBEV
Old Member
^^^^ Must be better cooks than me then. Funny thing is I still like sprouts, but wouldn't go out of my way to have them in a curry again. Although I have cooked parsnip curry, which is really nice. Parsnip wine might be good though.
Sprout wine might be ok if the bitter taste can be subdued!
Sprout wine might be ok if the bitter taste can be subdued!
I've been trying to read up on fruit and veg wines lately, apparently parsnip wine is supposed to be pretty good! I won't be convinced until I try it though and there's only one way I'm going to get that chance. It's next on the list!
Cwrw666
Landlord.
That's what I've just done - but the drop down menu is totally unreadable, blue text on a purpley-grey background. I only know where to click because on a previous post about this someone said it was the right hand one you click. I've no idea what the left one is...
Quote - another method to quote either a full post or part of it is to open this drop down using the icon below click quote and paste the post or part of it between - [ QUOTE] & [/QUOTE] you will not see the gap i had to add it to make QUOTE appear in this post.
2131tom
New Member
Reference earlier posts, parsnip wine can be excellent (and it tastes nothing like parsnips). If you add bananas and sultanas to it, you get more body without affecting the taste. I've tried two batches I've made this winter on various people and none of them have come anywhere close to guessing the ingredients. The colour's very good too.
Likewise beetroot. Nothing in the finished article would suggest beet. Even the colour (which starts off a vivid, almost fluorescent, red) calms down to a rich ruby by bottling time. I'm told it goes to a muddy brown if you expose to excess sunlight, but it's never been in my glass long enough to find out.
I'm intrigued by sprout wine but I think that may just be a step too far.
Likewise beetroot. Nothing in the finished article would suggest beet. Even the colour (which starts off a vivid, almost fluorescent, red) calms down to a rich ruby by bottling time. I'm told it goes to a muddy brown if you expose to excess sunlight, but it's never been in my glass long enough to find out.
I'm intrigued by sprout wine but I think that may just be a step too far.
I wonder what quality the farts from this will be...
The saga continues.
Just racked for the 3rd time.
Now Bottled ( well bagged and boxed)
Sauerkraut smell has gone.
Finally plucked up the courage to taste it. Almost like a dry white wine.
Feeling a lot more optimistic about it now.
Next update will be after crimbo 2018 .Maturating till then.
Just racked for the 3rd time.
Now Bottled ( well bagged and boxed)
Sauerkraut smell has gone.
Finally plucked up the courage to taste it. Almost like a dry white wine.
Feeling a lot more optimistic about it now.
Next update will be after crimbo 2018 .Maturating till then.
Wow you have the patience of a saint.
The day of reckoning
Took 2 bottles to family Crimbo dinner . Only 8 people were willing to give it a try and all of them were pleasantly surprised.
RESULT !!
One thing i would add if making again would be a little citric acid.
Took 2 bottles to family Crimbo dinner . Only 8 people were willing to give it a try and all of them were pleasantly surprised.
RESULT !!
One thing i would add if making again would be a little citric acid.
Gulpitdarn
Regular.
Well done! Good experiment.
johncrobinson
Landlord.
I BET it turns out ok.!!!!
I have raised a few eyebrows on this forum recounting some of the things my dad made wine from.
Some of the most "disgusting" ingrediants often only needed a little time to mature.
I have raised a few eyebrows on this forum recounting some of the things my dad made wine from.
Some of the most "disgusting" ingrediants often only needed a little time to mature.
