Thread: Getting sodded on home-brew wine

Know how you feel, I'm on the home brew cider right now.
Perry

Good for you..

Originally posted by Perry
Know how you feel, I'm on the home brew cider right now.
Perry

Ohhh! That's next for us.

We have 18 bottles of blood plum wine, 18 bottles of orchard plum wine, 18 bottles of peach wine, 18 bottles of pear wine. Added to that we have 30 750ml bottles of lager, 30 bottles of Cervesa (Mexicam brew), and 30 bottles of alcoholic ginger beer.

It's going to be a rather merry Easter up at Lightning Ridge!

PS: another 60 litres of apple, and apple and cinnamon wine are on the brew as well - but will be distilled into a stronger brew.

Cheers!!!

Haven't gone down the wine path yet. Been brewing beer for nigh on 20 years, and only tried the cider recently. If only you could put it in cans to take camping.
Perry

I like plumbs and that drop would taste very interesting.

How much of it do you bottle. :?:

Originally posted by LoadedDisco
I like plumbs and that drop would taste very interesting.

How much of it do you bottle. :?:

18 bottles of orchard plum and 18 bottles of blood plum.

We've just knocked over two bottles tonight so that leaves 34 bottles standing on the wall

Hi Omaroo
Sipping a cask red on ice.
My poison is homebrew beer.I run 3 kegs(19lt) and do a keg a week(with help I add hick,hick)
You mentioned you do an alcaholic ginger beer.Is it a bought kit or your own????Tried several bought kits but cant handle the "nutra sweet" artificial flavouring.The only kit I have found that gaurantees no artificial sweetners is the grumpy kit from SA,no suppliers over here so I may have to order direct.
If you have your own recipe I would love to try it.
We have our own fruit trees,a mate was doing his own wine from fruit but they all seemed too much like varying degrees of sherry.We used to make a very respectible,but explosive rhubarb champagne :wink: :wink: :wink: :wink: :wink:
Can pass on a recipe if you need one.
Andrew

Rhubarb? What a great idea! I'd thank you wholeheartedly for the recipe!

Well - no hang-over this morning to speak of. No preservatives - no problems!