Which ingredient for wine?

not bakunin

Good evening all.

I'm preparing to have my first shot at some home wine making, and I was wondering if there's anyone out there who could recommend the most reliable and successful main 'ingredient', as it were. I've heard lots of varying accounts, from rhubarb to elderflowers and a testimony from a friend who is trying it with courgettes...
These are all easily had hold of, but which gives the best results?

Also, any tips on the wine making process itself would be appreciated.
Thank you

Sonovagun

I once tasted banana skin wine. Very strong but nice. Can't imagine courgettes being nice.

But I don't know enough to reccomend something for you!

enda1

OP. Which do you like the flavour of most?
I guess that should play some role in your choice!

not bakunin

Hmm...banana skin sounds interesting....but yeah I'm determined not to go down the courgette route.

As regards taste, I really don't mind! I have quite a broad palate, so anything from plums to rhubarb is fine. Really, I'm just interested in seeing which would give the best results first time round. If I get a successful batch firstly, I'll specialise afterwards.

the beer revolu

Not out for a little while yet, but EdlerBerry gives a very good red wine.

Degsy

Blackcurrants or Blackberries work very well for wine..blackberries have the addional advantage of being free!

Gwenten

Have just put on a batch of Rhubarb Sparkly, adapted from Elderflower recipe, as we have an overabundance and if I see another rhubarb tart at Sunday dinner I may cry but mostly because the Granda declared Rhubarb very unsuitable for winemaking.
Will keep you posted on it's ah, sucess??

not bakunin, what did you decide on?

fishfoodie

Can't use Rhubarb after May I believe, the toxin starts descending into the stems.

The best wine I ever, ever, brewed, was from Beetroot with raisins & Ginger, everyone who ever tasted it agreed, but no-one could ever understand how it can taste so good, & so unlike what your expecting.

Highly recommended !

Cardinal Richelieu

Any feedback on how the Rhubarb wine worked? My rhubarb crop is starting to come in and I know after 3 weeks I be fed up eating rhubarb pie and stewed rhubarb.

sharingan

not bakunin wrote: »

Hmm...banana skin sounds interesting....but yeah I'm determined not to go down the courgette route.

As regards taste, I really don't mind! I have quite a broad palate, so anything from plums to rhubarb is fine. Really, I'm just interested in seeing which would give the best results first time round. If I get a successful batch firstly, I'll specialise afterwards.

I am making a honey wine with banana and coffee. I have had it recommended to me as something unusual (which normally promotes it).

A big thing I am learning with wine, is how to balance your sugars. 'Proper' wine is made with all fruit (grape) juice. Country wines and kit wines tend to mix flavours with cheaper to find plain sugar (or dextrose).

One issue I find is that I tend to use any fruit that is past its best. I blend it and add it to my sugar (honey) base. Berries and sweet fruits tend to work well. However they also tend to ferment like bejaysus. Expect to have solids trap air bubbles and force them through your airlock unless you leave enough room or take appropriate measures.

For my next attempts I will likely bag any solids in muslin to contain the problem (needs a bigger fermenter) or add the juice only (but I dont really want to leave any flavour or fruit sugar behind).

sharingan

fishfoodie wrote: »

Can't use Rhubarb after May I believe, the toxin starts descending into the stems.

The best wine I ever, ever, brewed, was from Beetroot with raisins & Ginger, everyone who ever tasted it agreed, but no-one could ever understand how it can taste so good, & so unlike what your expecting.

Highly recommended !

Oooh. Must check this out. I use a lot of ginger in my brewing, and I have been meaning to brew with beetroot for a long time.

Do you have a recipe/ratio of ingredients?

Also - fresh beetroot is lovely, so unlike the store bought pickles.