Dates Wine
166 days agoNo surprise here, got another wine brew going on. Maybe too much free time on my hands which is kind of rare for me. But hey, I am not complaining here. It is actually quite good to have some free time and not to have much worries at all. In Singapore where nearly everything you can be stressful, this respite is good. Anyway, I had started this about 3 weeks ago. It is made from dates syrup (concentrated dates) and left to ferment as per normal. What is surprising is that the fermentation went on for the entire 3 weeks. Perhaps I added a little too much dates syrup or something as even now there are still some bubbling going on. At Singapore’s temperature this is very rare. Not to mention, I had add an entire pack of Montrachet Yeast that was meant for 23 litres of must. I am guessing it could be that dates are much harder to ferment due to having more complex sugars or something. There seem to be a lack of information of fermentation of dates on the Internet, so I am not too sure the reason.
Remember, this is made from dates syrup which is most likely dates boiled down into a syrup form. So yes, it is blackish. You can find dates syrup in those Indian stores selling more traditional Indian foodstuff. The dates syrup isn’t exactly sweet and it has this bitter aftertaste probably from the skin and pith. I am not too sure how the wine will turn out though. Going to try it once I bottle the wine. Well even if initially it does not taste nice, we could always age the wine and perhaps get some world class wine after one year of aging. Hahaha, we can always hope right?
If you look carefully, you will see small bubbles forming on the surface. It took amazingly long time to ferment. I am also kind of worried that the fermentation might not be complete and I get exploding bottles. Perhaps I will rack it to yet another container and let it rest for another 2 more weeks or so, just to be safe. I don’t imagine enjoying cleaning up if my bottle breaks or explodes.
