plantfit 7,597 Posted September 30, 2018 Report Share Posted September 30, 2018 I noticed there's a load of wild hops growing in the hedgerow down the lane from me Rog Quote Link to post Share on other sites
PeverilPeril 3,281 Posted September 30, 2018 Report Share Posted September 30, 2018 Just sitting here and drinking cidre I made two seasons ago in France. The barrel has got to run out soon This morning I went up to a nearby hamlet to fettle my scratter and set up the press for next week ends cider making. The cider from misc apples is not a patch on the stuff I made in France using traditional cidre apples. That is one of the things I will miss about selling up in France. 1 Quote Link to post Share on other sites
swe62 334 Posted September 30, 2018 Report Share Posted September 30, 2018 I used to make loads of elderberry wine, a good tip is to cut up an overripe banana and chuck it in the mix,it takes the strong tannin taste away that the skins impart,lovely stuff ,our french friends would not believe it was not made from grapes Quote Link to post Share on other sites
Compo 10,328 Posted December 8, 2018 Report Share Posted December 8, 2018 You know that smell you get down the alleys alongside Chinese takeaway shops? Our home made wine tastes just like that - but it is very, very strong! 1 Quote Link to post Share on other sites
jonab 1,644 Posted December 8, 2018 Report Share Posted December 8, 2018 ^^^You mean vomit?^^^ Quote Link to post Share on other sites
philmayfield 6,134 Posted December 8, 2018 Report Share Posted December 8, 2018 I made some a few years ago when we had a greenhouse with grapes. It was a disaster. It was christened Shat Oh Mayfield! 4 Quote Link to post Share on other sites
Ayupmeducks 1,730 Posted December 9, 2018 Report Share Posted December 9, 2018 There's around 5 gallons of strawberry wine aging, probably put a bottle in the fridge for Christmas, and I have around five gallons of mulberry wine almost ready to rack off into flagons anytime now. There are still about 20 pounds of mulberries in the freezer and about 6 pounds of strawberries too. 1 Quote Link to post Share on other sites
Compo 10,328 Posted December 10, 2018 Report Share Posted December 10, 2018 Bottled a gallon of apple wine yesterday. At bottling it tasted like a strong, still cider. 1 Quote Link to post Share on other sites
Compo 10,328 Posted December 10, 2018 Report Share Posted December 10, 2018 On 9/30/2018 at 6:00 PM, PeverilPeril said: fettle my scratter I have a new scratter, PP. It consists of a length of tree trunk with cross hatchings carved into one end. I drilled through the other end and put a length of broom handle through to make a "Ponch" type apple crusher - works too! 2 Quote Link to post Share on other sites
jonab 1,644 Posted December 10, 2018 Report Share Posted December 10, 2018 That's something I've not come across for a very long time - 'ponch'. When I was young our washing machine comprised a 'copper' (actually a galvanised heated tub) in which we took turns to bash or ponch the clothes with the copper dome like thing on the end of a broom handle. 2 1 Quote Link to post Share on other sites
PeverilPeril 3,281 Posted December 10, 2018 Report Share Posted December 10, 2018 My cider making equipment will definitely be exhibited at next years Staffordshire County show 29 and 30th May. Helped by the local cider making co-operative we hope to procure some apples to demonstrate scratting and pressing. The juice will not be suitable for cider due to the imported apples having been treated. However we hope that the juice is a pleasant drink. It may be possible to ferment the juice but I am not happy when chemicals of questionable provenance have been used. 1 Quote Link to post Share on other sites
Ayupmeducks 1,730 Posted December 10, 2018 Report Share Posted December 10, 2018 Freeze your apples in the freezer, when you thaw them, they will be soft and gooey ready for "easy" pressing. Quote Link to post Share on other sites
benjamin1945 16,160 Posted December 10, 2018 Author Report Share Posted December 10, 2018 1 hour ago, jonab said: That's something I've not come across for a very long time - 'ponch'. When I was young our washing machine comprised a 'copper' (actually a galvanised heated tub) in which we took turns to bash or ponch the clothes with the copper dome like thing on the end of a broom handle. Used to love 'Bashing' me Grannies ''Ponch'' in her ''Dolly Tub''........... Quote Link to post Share on other sites
PeverilPeril 3,281 Posted December 10, 2018 Report Share Posted December 10, 2018 1 hour ago, Ayupmeducks said: Freeze your apples in the freezer, when you thaw them, they will be soft and gooey ready for "easy" pressing. My freezer won't take over 2 tons of apples Not sure what effect freezing would have on the natural yeasts or to the flavours imparted from crushed fresh apples? Sounds like a good solution for a small quantity of apple wine though. Quote Link to post Share on other sites
PeverilPeril 3,281 Posted December 10, 2018 Report Share Posted December 10, 2018 42 minutes ago, benjamin1945 said: Used to love 'Bashing' me Grannies ''Ponch'' in her ''Dolly Tub''........... That was a job I remember. Also getting the hot washing out of the copper with those large wooden pincers. Still got ours hanging in the laundry 1 Quote Link to post Share on other sites
katyjay 5,091 Posted December 10, 2018 Report Share Posted December 10, 2018 I think we called them tongs. 1 Quote Link to post Share on other sites
Ayupmeducks 1,730 Posted December 10, 2018 Report Share Posted December 10, 2018 You don't need or WANT, natural yeasts, you should be adding sodium metabisulphate to the mix before adding your yeast, to kill off natural yeasts and bacteria that turn your wine/cider to vinegar. Quote Link to post Share on other sites
PeverilPeril 3,281 Posted December 11, 2018 Report Share Posted December 11, 2018 20 hours ago, Ayupmeducks said: You don't need or WANT, natural yeasts, you should be adding sodium metabisulphate to the mix before adding your yeast, to kill off natural yeasts and bacteria that turn your wine/cider to vinegar. You DO need natural yeast if you are making proper cider (not the commercial rubbish) or wine. However, making small quantities and using fruit not intended for wine or cider is a different matter entirely. I am drinking cider made two years ago that has had absolutely nothing added during the process. It's been stored in an oak barrel but unfortunately it is almost empty now . It is clear and clean on the palate. Quote Link to post Share on other sites
nonnaB 4,895 Posted August 20, 2023 Report Share Posted August 20, 2023 3 hours ago, Jill Sparrow said: A friend used to make damson gin and then use the intoxicated fruit for tipsy damson jam. I like neither gin nor damsons. I'll stick to red wine. Red wine will do too but we have a better idea we get strawberries or peaches in red wine Quote Link to post Share on other sites
nonnaB 4,895 Posted August 20, 2023 Report Share Posted August 20, 2023 Living in the middle of vineyards gives us no choice than to drink red wine. That’s why we have our wine festival every year. Quote Link to post Share on other sites
Jill Sparrow 10,306 Posted August 20, 2023 Report Share Posted August 20, 2023 1 hour ago, nonnaB said: we have a better idea we get strawberries or peaches in red wine Sacrilege!! Good red wine...and mine is usually Aussie... needs no tarting up with fruit. 1 Quote Link to post Share on other sites
nonnaB 4,895 Posted August 20, 2023 Report Share Posted August 20, 2023 For dessert Jill. We have so many ways to use red wine. It’s not only for drinking. But if you enjoy it why not Quote Link to post Share on other sites
Jill Sparrow 10,306 Posted August 20, 2023 Report Share Posted August 20, 2023 Tell you what, you eat the fruit and I'll have the wine. Quote Link to post Share on other sites
nonnaB 4,895 Posted August 20, 2023 Report Share Posted August 20, 2023 1 minute ago, Jill Sparrow said: Tell you what, you eat the fruit and I'll have the wine. Haha wine flavored fruit is more satisfying then you drink the juice. A new experience. You’ve got no sense of adventure Jill. Quote Link to post Share on other sites
Jill Sparrow 10,306 Posted August 20, 2023 Report Share Posted August 20, 2023 Sounds like a sure fire recipe for acid reflux. Quote Link to post Share on other sites
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