My New Batch Of Wines
154 days agoCurrently I have a few small batches of wine going on – pineapple and rumbullion (a fake dark brown sugar wine that is supposed to mimic rum). Both have been raked and transferred to clear bottles so that they will clear a little more before I bottle them. I will be posting some pictures of them soon. The pineapple wine seems to be going very well, I can smell the pineapples in the wine – pretty nice. The colour is a bit off though. Perhaps it is due to oxidation or something. The rumbullion on the other hand smells a bit sour and has this harshness about it. But no worries I will not be throwing them away. It is a crime to throw away alcohol. I will bottle them with the rest and perhaps in a few months time, they might taste great. You will never know – aging the rumbullion might actually produce a decent wine. And oh, the dates wine turn out pretty nice – not that much in the flavour department but I think it will be a pretty refreshing drink. Not too sure whether I should dilute it so that I can get a wine that can be easily drunk without being too strong in alcohol. The colour of the dates wine is black.
Anyway, for my next batch of wine I will be making yet another mead. One of my friends would like to have a go at mead. His first time I think. The first one I did using a raw organic honey, which I think will turn out great since the smell and the taste of the actual honey is rather strong. But for my next batch I will be using honey from a China manufacturer. I would like to see what real difference is there when making mead with different types of honey. And of course, the mead I made using the raw honey has a layer of “scum” on the surface which doesn’t seem to go away. The Chinese honey from the supermarket is as clear as a whistle, no sediment to speak off. So yes, it should produce a very clear mead in the end. I think that would certainly help when trying to get newbies to drink mead because we are so used to having very clear drinks. If there are sediments or scum on the surface, we tend to think that the beverage is “spolit”.
I would also be making an apple ice wine. I got the Treetop Frozen Apple Concentrate so I am pretty sure I will be able to make a wine that has probably the same amount of alcohol as normal wines – about 12-14% alcohol. And since it is frozen, I would be able to extract even more sugar from the concentrate. Since the “water” in the concentrate would tend to freeze much earlier than the actual concentrate, I can make use of this science to separate the concentrate from the water – hereby increasing the sugar content even more. And with that I can get Apple Wine. The problem now is getting the correct concentration to make the wine with the desired alcohol content. I guess this makes this type of wine making so fun, all the experiments and testing that goes along with it. Fun. Fermentation is fun.
