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Thread: Homemade Country Wine Production

  1. #201
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    Quote Originally Posted by Rojo View Post
    No money, I lost my 2 favorite fishing ball caps running a boat in all this wind lately. We can trade. I have some flavorings on their way here and Lemon is one. Seems I should have waited to put the lemon juice & zest in till in Secondary fermentation. I think it needs a little boost of lemon flavor to get to a perfect balance in taste. We can add lemon flavor and keep drinking till we think it has been achieved or fall over whichever happens first.
    Ahh, deal, which caps you like? I know a guy...
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  2. #202
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    Quote Originally Posted by Slab View Post
    Ahh, deal, which caps you like? I know a guy...
    I'm ordering more in the AM, drinking too much wine to trust my fingers to order a few tonight, they will order a few hundred I like them so much!

  3. #203
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    Default A Slow Torturous Sampling Tonight of the Lemon Mead

    Well we received the 5 Beer & Wine natural flavorings today. Lemon, Tangerine, Ginger, Raspberry, & Blackberry. I have already back sweetened the Mead once, today I pulled off a quart and placed in the refrigerator to chill. Recently I learned you back sweeten your wines at the temperature you plan on consuming them. I'm looking for a chilled adult beverage in this Mead so allowing the Mead to chill all day needed to be the first step.

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    Now to explain the torturous part. As I put a sample in the wine glass and add a little flavoring at a time then taste my palate will loose the ability to pick up subtle changes in the product due to the alcohol content. I have to sample, experiment, then stop between each flavoring effort so I can fully taste the next mixture. It's going to be a long night...............
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  4. #204
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    Have fun
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  5. #205
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    Default Change in Direction on the Lemon Mead

    I have pulled out several tricks to turn the Lemon Mead into something that will be pleasant not even enjoyable to drink from a wine glass. I now understand why Mead makers bottle their product in beer bottles. It has a skunky smell, something that may mellow with age but I'm not the guy for that. I hit my wines out of the Park and this 6 gallon batch is not going to be the exception so I made a very hard Right Turn.

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    Meet my favorite Raspberry product. Pure pureed fully ripe Raspberries, concentrated a bit. Awesome product and essential to making my Raz-A-Rita wine.

    I decided to turn this Mead into a Melomel, particularly a Raspberry Melomel. I back sweetened the Mead with 2 quarts of Bon Temp's Honey then added the Raspberry Puree & 1/2 the bottle of all natural Raspberry flavoring. After that I back sweetened some more but this time using wine conditioner.

    Name:  Lemon Mead to Raspberry Melomel 1.jpg
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    The gallon of Wine Conditioner is about gone, I have a backup so no worries. Now where we are is I'm allowing the alcohol to draw out the flavor from the Raspberry Puree. Now when you put the Melomel in a wine glass and take a sniff, the nose hit, it smells wonderful.

    Name:  Lemon Mead to Raspberry Melomel 3.jpg
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    I thought I would add this picture to show the very tiny bits of bee's wax floating on top. This has about 7.5 quarts of honey in it so perspective on how much wax is still in honey, it's very low amount. Still when fermenting anything you must keep a sharp eye on the progress, I scratched my head at first to what it was.
    Last edited by Rojo; 05-22-2024 at 05:05 AM.
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  6. #206
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    A true Artisan
    The love for fishing is one of the best gifts you can pass along

  7. #207
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    Quote Originally Posted by DockShootinJack View Post
    A true Artisan
    I was working on this post and my wife said a termite landed on her lamp. I cut it short so I could see what was going on. It's finished now. The termites are swarming here quite a bit this time, more than in the past. Swarming outside, but drawn to the log house. We had a few come in thru cracks in the wood so I'm watchful of them till this season is over. Log homes take a bit of extra upkeep.

  8. #208
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    Yeah we have them swarm in our woods yearly. When we first moved into our house we had them and had to call Terminix. I would imagine termites are a log house nightmare.

  9. #209
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    Isn't that mead gonna ferment more cause of all the added sugar? Or does that conditioner kill the yeastesess thingies.
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  10. #210
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    Quote Originally Posted by Slab View Post
    Isn't that mead gonna ferment more cause of all the added sugar? Or does that conditioner kill the yeastesess thingies.
    Well when I posted about combining the 2 3gallon carboys of Lemon Mead I failed to write in the post that I did that to add Sulfite & Sorbate before back sweetening. That was why I had to wait 24 hours. I will go back and edit that post to reflect the complete process. Most posts in the wine making section I am drinking wine while posting if in the evening. Probably why the stabilizing part of the process was omitted .

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