Hello, hi everyone. This is my first post. I've been lurking.
Maybe this isn't exactly food, but it's ingestable, and I wanted to share so here it is.
I've been making wine in one gallon batches, one gallon every month, since February (still have to make the June batch, cherries maybe, I missed out on the roses cause I was lazy)
Here are the four wines I have going:
In order of oldest to newest:
Pumpkin, tamarind, rhubarb, passion fruit
They are all clearing really nicely, but I still don't have the faintest idea whether or not they taste good. Gotta wait a year or so to find out. Hopefully they're alright, cause I guess by then I'll have 12.
The pumpkin is the prettiest, I used brown sugar and it turned a great color.
I've been using effectively the same recipe, just with different fruits and different sugars, it's about 2lbs sweetener (brown sugar for the pumpkin, agave for the passion fruit, regular evaporated cane juice for the other two) some tannin (I've used a whole bunch of raisins, but I didn't like feeling like I wasted all those raisins, and black tea), fruit in varying amounts (only 2c passion fruit or tamarind, but they're potent fruits, 6c rhubarb or pumpkin) and a package of wine yeast. And a lot of sterilizing. Lots of sterilizing.
Boil water, add sugar, pour over fruit in a bucket, add tannin, acid of some kind (hard to say how much really I needed, since the fruits I used had wildly varying amounts of acid naturally), some yeast nutrient and energizer just to be on the safe side, and add yeast after it cools.
It's been really fun, hopefully they all turn out well, in 2011...
Thank you for looking.