theboy Posted December 19, 2010 Share Posted December 19, 2010 I have fermented about 6 gals of red fruit( red, black currants, brambles, black cherries) and would like to add a spirit to make a pineau type wine. Any suggestions?Theboy. Link to comment Share on other sites More sharing options...
mint Posted December 19, 2010 Share Posted December 19, 2010 eau de vie Link to comment Share on other sites More sharing options...
theboy Posted December 20, 2010 Author Share Posted December 20, 2010 Thanks sweet 17, sounds good to me and the bonus is I have a few bottles in the cave.Regards, the boy Link to comment Share on other sites More sharing options...
pitway Posted December 21, 2010 Share Posted December 21, 2010 4 litres of wine or jus1kg sugar1litre of Eau de vie 60%volYou can put many other things in as well, a couple of oranges chopped into quarters , plonk the ingredients into a suitable bucket with a lid stir daily for a couple of weeks leave to settle and then bottle it off. You need to make sure your eau de vie is a good strong one though, or it could start to ferment and if that happens it's only fit for the drain[B] Link to comment Share on other sites More sharing options...
theboy Posted December 22, 2010 Author Share Posted December 22, 2010 Many thanks pitway, I'll give it a go, let you know the results.Regards, the boy Link to comment Share on other sites More sharing options...
Joe Posted December 22, 2010 Share Posted December 22, 2010 I am just about to add a bottle of very nice Port to a gallon of Blackberry wine.I did it once before many years ago.It will need to be sampled as I blend it of course just to make sure I get the balance right. Link to comment Share on other sites More sharing options...
theboy Posted December 22, 2010 Author Share Posted December 22, 2010 Sampling........difficult job but someone has to do it! I will be interested in the result of the blend. Regards, the boy. Link to comment Share on other sites More sharing options...
Joe Posted December 22, 2010 Share Posted December 22, 2010 Managed to get just over 4 bottles.They are labeled and racked.The left over we are tasting for qualitity control purposes.Loads of fruit wines still to go.Does anyone else brew there own wine etc? Link to comment Share on other sites More sharing options...
theboy Posted December 23, 2010 Author Share Posted December 23, 2010 I made a wine press this year and managed to produce 50 litres of a quite palatable rosé and 12 gallons of cider along with the red fruit wine I am now blending. How about you? Link to comment Share on other sites More sharing options...
Joe Posted December 23, 2010 Share Posted December 23, 2010 I am a certified q/c inspector.So if you need a 2nd opinion I am the one! Link to comment Share on other sites More sharing options...
theboy Posted February 16, 2011 Author Share Posted February 16, 2011 Sampled the blended wines yesterday, hic! The pineau type wjth eau d' vie turned out quite well, if a little sweet and really full bodied. Not being an expert on wines I wouldn't know if this is normal in pineau type wines. The blend with port is an absolute winner and very enjoyable, maybe a little too much so! Thanks for the ideas,Regards, the boy. Link to comment Share on other sites More sharing options...
Pierre ZFP Posted February 16, 2011 Share Posted February 16, 2011 Interesting about the press you have made. I was thinking along the same lines, maybe using stout timbers for the frame and a bottle jack for the pressing action. Or maybe making the frame out of RSJ (but I'm not sure if my welder is man enough to do this) My stumbling block is what to use as a container for the fruit. What do you use? Any chance of some pictures?? Link to comment Share on other sites More sharing options...
Cendrillon Posted February 16, 2011 Share Posted February 16, 2011 to the boyI think you need to keep the pineau for at least a year before it will be fully matured. Don't forget that you should only drink pineau in small quantities and serve it in small glasses. Link to comment Share on other sites More sharing options...
mint Posted February 16, 2011 Share Posted February 16, 2011 And chilled, Cendrillon! Link to comment Share on other sites More sharing options...
Cendrillon Posted February 16, 2011 Share Posted February 16, 2011 Definitely chilled Sweets, I forgot to mention that. Link to comment Share on other sites More sharing options...
britgirl Posted February 16, 2011 Share Posted February 16, 2011 [quote user="Cendrillon"]to the boyI think you need to keep the pineau for at least a year before it will be fully matured. Don't forget that you should only drink pineau in small quantities and serve it in small glasses.[/quote]Ooops. Nobody ever told me that. [:$][Www][Www] Link to comment Share on other sites More sharing options...
Cendrillon Posted February 17, 2011 Share Posted February 17, 2011 britgirl, pineau is commonly drunk as an aperitif not as a wine to accompany a meal. Link to comment Share on other sites More sharing options...
Loiseau Posted February 17, 2011 Share Posted February 17, 2011 Think of it as sweet martini, or sherry etc.Angela Link to comment Share on other sites More sharing options...
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