Page 9 of 10 FirstFirst 12345678910 LastLast
Results 201 to 225 of 233

Thread: I made wine

  1. #201
    Thailand Expat
    katie23's Avatar
    Join Date
    Jan 2014
    Last Online
    @
    Location
    PI
    Posts
    4,726
    Rambutan wine

    I made wine-img_20200908_100646-jpg

    I made wine-img_20200908_102124-jpg

    I made wine-img_20200913_064055-jpg

    I removed the meat from the seeds, blended it (added a little water before blending). Then strained the juice using a sieve, added sugar solution, yeast & a little cinnamon. I used 1 kg of rambutan & placed all of those in a 2L vessel.

    Edit:

    @baldrick - yup, let's partay!
    I now have 22L of wine fermenting.

  2. #202
    Member
    Shutree's Avatar
    Join Date
    Feb 2017
    Last Online
    22-10-2020 @ 02:58 PM
    Location
    One heartbeat away from eternity
    Posts
    716
    Quote Originally Posted by happynz View Post
    Campden tablets?
    The only supplier I could find on Lazada is out of stock. One Thai word everyone learns quickly: "moot".

  3. #203
    Thailand Expat
    katie23's Avatar
    Join Date
    Jan 2014
    Last Online
    @
    Location
    PI
    Posts
    4,726
    @shutree - for the used bottles & other implements, I boil water & give the bottles a swish of hot water to sterilize, same with the spoons, bowls or blender.

    I saw apples (fruits) in your photo. Did you use the fruits to make wine?

    I may make banana wine from fruits later this week.

    Re: yeast, I use ordinary baker's yeast. I reckon you can use wine/ brewer's yeast (available in Lazada) & it will give you higher alcohol levels.

  4. #204
    Member
    Shutree's Avatar
    Join Date
    Feb 2017
    Last Online
    22-10-2020 @ 02:58 PM
    Location
    One heartbeat away from eternity
    Posts
    716
    Quote Originally Posted by katie23 View Post
    @shutree - for the used bottles & other implements, I boil water & give the bottles a swish of hot water to sterilize, same with the spoons, bowls or blender.

    I saw apples (fruits) in your photo. Did you use the fruits to make wine?

    I may make banana wine from fruits later this week.

    Re: yeast, I use ordinary baker's yeast. I reckon you can use wine/ brewer's yeast (available in Lazada) & it will give you higher alcohol levels.

    Yes, I used the Gala apples. Tired of waiting for the Red Star yeast I used standard baking yeast in the end. (Red Star turned up the next day.)

    Hot water is better than nothing although I wasn't sure how well some of the plastic bits would cope. Also, there are other organisms on fruit such as apples that can vinegarise the whole process. Campden can kill those, without affecting the yeast.

    The yeast took off like a rocket and the foaming mass pushed the loose fitting top off the bottle, even though I had left a bit of room for expansion. I cleaned things up a bit, put the top back on, loosely again, and it is quietly fizzing away in the cupboard. Very cloudy, because the juiced apples have a lot solids. Maybe I'll end up with some rough cider if I am lucky.

    Campden tablets and Red Star yeast for the next run.

    I was curious so I looked it up. Campden tablets are named after Chipping Campden in Gloucestershire, where the idea started.

  5. #205
    Thailand Expat
    happynz's Avatar
    Join Date
    Nov 2005
    Last Online
    Yesterday @ 11:47 PM
    Location
    on the corner of dusty and dustier
    Posts
    10,075
    Keep on experimenting, Shutree. That's part of the fun.

  6. #206
    Thailand Expat
    katie23's Avatar
    Join Date
    Jan 2014
    Last Online
    @
    Location
    PI
    Posts
    4,726
    @shutree - the solids will eventually settle & you'll have a clearer wine, similar to my pineapple & 4 seasons juices (which have lots of fiber/ solid bits).

    These wines were mature, so I transferred them to other clean bottles (just by pouring & avoiding the sediment, as I don't have the tubing/ hose). The brown bits are raisins which I added after 1 week. Total: 5 weeks fermentation.

    I made wine-img_20200914_115424-jpg

    Tasted these wines - good taste, alcoholic, but I'll let them ferment for 1 more week.

    I made wine-img_20200914_164706-jpg

    Cheers!

  7. #207
    Thailand Expat
    happynz's Avatar
    Join Date
    Nov 2005
    Last Online
    Yesterday @ 11:47 PM
    Location
    on the corner of dusty and dustier
    Posts
    10,075
    ^ See if you can score some pectinase. This helps to breakdown the fruit and solids so those bits will settle to the bottom and you'll have clearer wine. As it bursts the fruit globules your wine will have a more robust fruity taste ( if that is what you want). Clearing the wine and reducing cloudiness is the main benefit.
    Pues, aquí estamos.

  8. #208
    Thailand Expat
    katie23's Avatar
    Join Date
    Jan 2014
    Last Online
    @
    Location
    PI
    Posts
    4,726
    ^thanks for the tip. There's no pectinase in my usual supermarket. I looked at Lazada, and there's one product there which says it's pectinase, but it looks like a repacked product & in Chinese characters, comes from China too - so I'll pass.

    I had some of my pineapple & and 4 seasons wines last night. They were good. Just the right amount of alcohol to make me tipsy, so it's OK with me if they're a bit cloudy. Cheers!

  9. #209
    Member
    Shutree's Avatar
    Join Date
    Feb 2017
    Last Online
    22-10-2020 @ 02:58 PM
    Location
    One heartbeat away from eternity
    Posts
    716
    Quote Originally Posted by katie23 View Post
    The brown bits are raisins which I added after 1 week. Total: 5 weeks fermentation.

    I made wine-img_20200914_115424-jpg



    I made wine-img_20200914_164706-jpg

    Cheers!
    I remember my father adding raisins or sultanas to apple wine on occasion. Not sure why he did that.

    You have dates on your labels. I should do the same or it will all become confusing. I am easily confused.

  10. #210
    Thailand Expat
    happynz's Avatar
    Join Date
    Nov 2005
    Last Online
    Yesterday @ 11:47 PM
    Location
    on the corner of dusty and dustier
    Posts
    10,075
    The ones I've made with apple juice (even if the apple juice is blended with other fruit juices) always seem to have a stronger kick. Not sure why that happens.

  11. #211
    Thailand Expat
    katie23's Avatar
    Join Date
    Jan 2014
    Last Online
    @
    Location
    PI
    Posts
    4,726
    @shutree - I have 22L of wine in different stages & flavours, so if I didn't label them properly, I'll be thoroughly confused!

    Re: the raisins (and probably sultanas), they are said to add body, flavour & mouthfeel to the wine. But you're supposed to rinse the raisins first (to rinse off the sulfites). I didn't rinse them, but my wines turned out to be OK. If your wine is light coloured and you don't want the colour to change due to the raisins, then choose raisins from white grapes.

    Here in PI, there's lambanog (distilled coconut toddy wine) which can be bought plain (unflavoured) or different flavours like raisin, bubble gum, etc. The raisin flavour becomes darker coloured (the original is clear & colourless, similar to gin).

    @happy - I've read somewhere that most/ many commercial juices are mixed with apple (even if it's supposed to be kiwi, cranberry, etc) because apple juice is cheap & plentiful. Don't know why it would provide a stronger kick, though.

  12. #212
    Member
    Shutree's Avatar
    Join Date
    Feb 2017
    Last Online
    22-10-2020 @ 02:58 PM
    Location
    One heartbeat away from eternity
    Posts
    716
    Quote Originally Posted by katie23 View Post
    @shutree - I have 22L of wine in different stages & flavours, so if I didn't label them properly, I'll be thoroughly confused!

    Re: the raisins (and probably sultanas), they are said to add body, flavour & mouthfeel to the wine. But you're supposed to rinse the raisins first (to rinse off the sulfites). I didn't rinse them, but my wines turned out to be OK. If your wine is light coloured and you don't want the colour to change due to the raisins, then choose raisins from white grapes.
    It will be a long time before I reach the level where the colour is going to be a consideration.
    :-)

  13. #213
    Thailand Expat Dillinger's Avatar
    Join Date
    Jul 2012
    Last Online
    @
    Posts
    33,048
    Its all fun, until someone loses an eye

  14. #214
    Member
    Shutree's Avatar
    Join Date
    Feb 2017
    Last Online
    22-10-2020 @ 02:58 PM
    Location
    One heartbeat away from eternity
    Posts
    716
    Quote Originally Posted by Shutree View Post
    There might be some grape wine in it but the stuff sold in boxes is not 100% grape wine. Many foodstuffs in Thailand do carry content labelling. This is missing from the alleged wine sold in boxes here. Exactly what gets put into the box, I don't know.
    I made wine-red2-jpg

    Spooky, it's as if someone were reading my posts.
    Here we have the old 'Celebration Red' re-imagined as 'Red Celebration'. Arriving in stores near you now.
    The new packaging confirms my suspicions, this is a mixture of red wines and 'selected orchard fruits'. Probably a bit of apple, could be anything that grows in an orchard.
    Which raises a new question: If the Shiraz is 12% and the Cabernet is 12% and the orchard fruit juice is zero %, then some straight spirit would be needed to get the mixture back to 12%, wouldn't it?

  15. #215
    Thailand Expat
    katie23's Avatar
    Join Date
    Jan 2014
    Last Online
    @
    Location
    PI
    Posts
    4,726
    ^yup, mix of spirits. Although which spirits they added, I don't know.

    Ceres Orange juice is mixed with apple & grape juices!

    I made wine-img_20200917_105727-jpg

    I made wine-img_20200917_105801-jpg

    Passion fruit is also mixed with apple & grape

    I made wine-img_20200917_105057-jpg

    I made wine-img_20200917_105107-jpg

  16. #216
    Thailand Expat
    katie23's Avatar
    Join Date
    Jan 2014
    Last Online
    @
    Location
    PI
    Posts
    4,726
    Made banana wine from ripe senyorita bananas (a banana variety which produces small fruits). It's best to use very ripe bananas for maximum sweetness.

    I made wine-img_20200917_120529-jpg

    I made wine-img_20200917_124203-jpg

    Blended the fruits, added sugar, wine, yeast & water. After a few hours, it was bubbling nicely. Cheers!

    I made wine-img_20200917_171555-jpg

  17. #217
    Hangin' Around cyrille's Avatar
    Join Date
    Oct 2006
    Last Online
    @
    Posts
    21,000
    Quote Originally Posted by Shutree View Post
    this is a mixture of red wines and 'selected orchard fruits'...could be anything that grows in an orchard.
    You'd started in on it already, right?

  18. #218
    Member
    Shutree's Avatar
    Join Date
    Feb 2017
    Last Online
    22-10-2020 @ 02:58 PM
    Location
    One heartbeat away from eternity
    Posts
    716
    Quote Originally Posted by cyrille View Post
    You'd started in on it already, right?
    Absolutely. Unselfishly sacrificing my body to science, me.

  19. #219
    Thailand Expat
    happynz's Avatar
    Join Date
    Nov 2005
    Last Online
    Yesterday @ 11:47 PM
    Location
    on the corner of dusty and dustier
    Posts
    10,075
    Quote Originally Posted by katie23 View Post
    apple juice is cheap & plentiful. Don't know why it would provide a stronger kick, though.
    I don't know either.


  20. #220
    Member
    Shutree's Avatar
    Join Date
    Feb 2017
    Last Online
    22-10-2020 @ 02:58 PM
    Location
    One heartbeat away from eternity
    Posts
    716
    I made wine-carboy2-jpg

    Time to go large or go home.
    I spotted these by chance on Lazada. They are indexed in English as carboys, whilst I would call them demijohns.
    I figure it is pretty much the same amount of work to make one large bottle as it is to make one small bottle.

  21. #221
    En route
    Cujo's Avatar
    Join Date
    Jan 2006
    Last Online
    Today @ 01:26 AM
    Location
    Reality.
    Posts
    30,878
    Quote Originally Posted by Shutree View Post
    I made wine-carboy2-jpg

    Time to go large or go home.
    I spotted these by chance on Lazada. They are indexed in English as carboys, whilst I would call them demijohns.
    I figure it is pretty much the same amount of work to make one large bottle as it is to make one small bottle.
    Absolutely.

  22. #222
    Thailand Expat
    happynz's Avatar
    Join Date
    Nov 2005
    Last Online
    Yesterday @ 11:47 PM
    Location
    on the corner of dusty and dustier
    Posts
    10,075
    ^^Seven one litre cartons of Big C's finest reconstituted preservative-free juice, or...

    if really going from scratch mulberries might be worth a go, or maybe that cashew fruit juice.

  23. #223
    Member
    Shutree's Avatar
    Join Date
    Feb 2017
    Last Online
    22-10-2020 @ 02:58 PM
    Location
    One heartbeat away from eternity
    Posts
    716
    Quote Originally Posted by happynz View Post
    ^^Seven one litre cartons of Big C's finest reconstituted preservative-free juice, or...

    if really going from scratch mulberries might be worth a go, or maybe that cashew fruit juice.
    I have some preservative-free grape juice. I made a trial bottle with the baker's yeast and it seems to be going steadily, although still 3 more weeks until it will be drinkable.

    I have a packet of Red Star wine yeast. I sub-contracted the Lazada purchasing to the gf and upon delivery I found one sachet, not one box. So I guess that will make one gallon.

    First step will be to check the demijohn's volume. I think it is a UK gallon, if US then I'll need to resize.

    If I use 4 litres of juice in a UK gallon (4.5 Litre) bottle then I'll need 1kg of sugar? is that right?

  24. #224
    Thailand Expat
    katie23's Avatar
    Join Date
    Jan 2014
    Last Online
    @
    Location
    PI
    Posts
    4,726
    ^I use baking cups to measure the sugar: 1 cup sugar for 1L of juice. The plastic cup says it contains 250 ml in a cup (I don't know the density of your sugar). So yeah, I think 1 kg sugar for 4L juice is OK - you're not doing it for commercial purposes, right?!

    Speaking of doing from scratch, I saw watermelon in the wet market, so decided to make some wine from that.

    I made wine-img_20200922_082755-jpg

    Removed the "meat" and seeds, then placed in blender with some water. Then added the usual stuff: sugar, water, yeast.

    I made wine-img_20200922_112354-jpg
    I made 4L from those 2 wedges (I don't know the weight of the fruit)

    My banana & rambutan wines are fermenting nicely. The banana one has more sediment since I didn't filter the juice prior to bottling.

    I made wine-img_20200922_160640-jpg

    Cheers!

  25. #225
    Thailand Expat
    happynz's Avatar
    Join Date
    Nov 2005
    Last Online
    Yesterday @ 11:47 PM
    Location
    on the corner of dusty and dustier
    Posts
    10,075
    Dayumm, K. You're quite the winemaker.

    banana wine coming up. 555

Page 9 of 10 FirstFirst 12345678910 LastLast

Thread Information

Users Browsing this Thread

There are currently 1 users browsing this thread. (0 members and 1 guests)

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •