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My Wines I have started
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woodywoodduck View Drop Down
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Joined: 15 September 2010
Location: Harrisburg PA
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Points: 146 		Post Options Post Options   Thanks (0) Thanks(0)   Quote woodywoodduck Quote  Post ReplyReply Direct Link To This Post Topic: My Wines I have started
    Posted: 20 September 2010 at 18:15
These are the wines I have started for the fall...
 
the 1 gallon of Maple Syrup Wine..
 
Close up of the Maple Syrup Wine..
 
5 gallons of Blackberry Wine...
 
5 gallons of "Uncle Woody's" Wine...
 
The Maple Syrup and Blackberry wines were made with Lalvin  ICV K1V-1116 Yeast.
The "Uncle Woody's" Wine is made with Lalvin EC-1118 (Champagne Yeast)
 
My Wife is basically the only 1 who likes the "Uncle Woody's" Wine....with it fermented with the Champagne Yeast, it comes out with an Alcohol Content between 21-25%...
 
The Uncle Woody's Wine is a knock off of a recipe from the Scotzin Brothers (the Store I buy all my Supplies)
In their Recipe which is called "Uncle Monkey" Wine it is  per 3 gallons
1 lb raisins
1 pineapple
1 lb honey
1 can Frozen red grape concentrate
15 lbs of sugar
4 lbs of bananas
Spring water to bring the contents to 3 gallons
 
I changed a few things in the recipe to make it how my wife likes it...
3 lbs of bananas
1.5 lbs honey
half lb of raisins
1 pineapple
4 cups pressed deleware gapes juice
12 pounds of sugar to start out..then it is sweetened when it is done to the Wife's taste.
Spring water to bring the contents to 5 gallons.
 
I wanted to have 5 gallons of Fox Grape wine going but someone beat me to my favorite hidden spots I pick Fox Grapes and I only could get enough this year to make 1 batch of Fox Grape Jelly.
 
I normally make 5 gallons of Fox Grape wine each fall and use it for christmas presents and a bottle to go along with homemade beer in a basket for my Wife's Family Reunion Chinese Auction the following July.
Next July, all those who expect the Fox Grape Wine will have to be happy with Fox Grape Jelly, Blackberry wine, "Uncle Woody's" Wine and 2 types of homemade beer (Have yet to decide what kind of beer I'll be making)
 
 
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TasunkaWitko View Drop Down
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Joined: 25 January 2010
Location: Chinook, MT
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Points: 9389 		Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 20 September 2010 at 19:30
those are looking pretty good!
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Guests Quote  Post ReplyReply Direct Link To This Post Posted: 20 September 2010 at 22:47
Wow, you sure are the wine master! Uncle Woody's sounds really strong at 20-25%. How's it taste?
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woodywoodduck View Drop Down
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Joined: 15 September 2010
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Points: 146 		Post Options Post Options   Thanks (0) Thanks(0)   Quote woodywoodduck Quote  Post ReplyReply Direct Link To This Post Posted: 21 September 2010 at 06:28
Originally posted by Rivet Rivet wrote:

Wow, you sure are the wine master! Uncle Woody's sounds really strong at 20-25%. How's it taste?
Tastes like Turpintine to Me! Dead
 
I can not understand why my Wife Likes it so much....She isn't much of an Acoholic Beverage Drinker.....a beer here and there, a Kahlua and Cream every so often, a glass of wine now and then...but that "Uncle Woody's" wine, Stand back, she will drink it all herself..
 
Has to be the Pineapple in it, she just loves Ham and Pineapple pizza-YUKE
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Guests Quote  Post ReplyReply Direct Link To This Post Posted: 21 September 2010 at 07:04
Oh gawd....hot pineapple (chewy and sweet) with hot ham (meaty and salty) make a barfy combo in my book! Who was that weirdo that invented the "hawaiian pizza" anyway? I'd rather eat grubs and snails. Really.
 
As far as Uncle Woody's recipe goes, can't argue with raisins, bananas and red grap concentrate....sounds tasty to me!
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Guests Quote  Post ReplyReply Direct Link To This Post Posted: 21 September 2010 at 14:05
You two are insane. Pineapple is delicious, on pizza or by itself. I'm fixing to make an upside down pineapple cake soon, but I guess you'll steer clear of that post Tongue

So is all that sugar there to feed the yeast, or just to add some sweetness?
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Joined: 25 January 2010
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Points: 9389 		Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 21 September 2010 at 14:26
not to hijack the thread, but coxie, go ahead and make your pineapple upside-down cake! even if the two curmudgeons don't check it out, the rest of us will! i posted one here in july and it was very good! the only thing i would do different is to use my slightly-smaller cast-iron pan. i think a 9-inch would work better. i guess one other thing i would do different is make it from scratch rather than use the box, like i did for that particular cake. one thing that i remember vividly from that cake is that something in there, maybe the pineapple, the cherry, the brownsugar, the butter, maybe even the combination of all that and the cake, gave a beautiful aroma that was more than the sum of its parts. for some reason, it reminded me of good teriyaki sauce! not sure why? Geek
 
anyway, back to the wine! i am working on something that just might be really good stuff. will start a post if i do.
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kiwi View Drop Down
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Points: 402 		Post Options Post Options   Thanks (0) Thanks(0)   Quote kiwi Quote  Post ReplyReply Direct Link To This Post Posted: 21 September 2010 at 16:16
Upside down cake, good. Pineapple pizza, bad. Any of you read Pratchett? You should, because he's awesome.

There is such a thing as an edible, nay, delicious meat pie floater, its mushy peas of just the right consistency, its tomato sauce piquant in its cheekiness, its pie filling tending even towards named parts of the animal.  There are platonic burgers made of beef instead of cow lips and hooves.  There are fish 'n' chips where the fish is more than just a white goo lurking at the bottom of a batter casing and you can't use the chips to shave with.  There are hot dog fillings that have more in common with meat than mere pinkness, whose lucky consumers don't apply mustard because that would spoil the taste.  It's just that people can be trained to prefer the other sort, and seek it out.  It's as if Machiavelli had written a cookery book.

Even so, there is no excuse for putting pineapple on pizza.

---from The Last Continent by Terry Pratchett.


As for Uncle Woody's... Well good on your wife for drinking it, she's a brave woman! The other ones sound delicious.
kai time!
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Joined: 15 September 2010
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Points: 146 		Post Options Post Options   Thanks (0) Thanks(0)   Quote woodywoodduck Quote  Post ReplyReply Direct Link To This Post Posted: 21 September 2010 at 17:53
Originally posted by Coxie Coxie wrote:

You two are insane. Pineapple is delicious, on pizza or by itself. I'm fixing to make an upside down pineapple cake soon, but I guess you'll steer clear of that post Tongue

So is all that sugar there to feed the yeast, or just to add some sweetness?
Insane, NO...
 
I got a Brain in me Head...it knows that Pineapple Was NEVER a Topping Intended for Pizza!
 
Pass the Anchovies, just make sure they are rinsed before putting on the pizza!
 
 
The Sugar Feeds the Yeast...the Champagne Yeast will consume and consume major amounts of Sugar and then gives off a higher Alcohol Content (Ferment wine with Champagne Yeast and when it is done, you can add sugar and bottle it into Champagne bottles, Cap and secure with the wire rings and have Champagne in a few weeks--BUT not true Champagne for it can only be called Champagne if it comes from a certain part of France, All others are Just Sparkling Wines)  Most times in many types of the wines I make the recipes call for 15-20 pounds of sugar per 5 gallons and when they are all done fermenting at 6 months, they need a Sugar Syrup added to make them from dry to semi sweet or sweet and then Potassium sorbate is added to Stop the Fermentation
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