Your favorite wine to make at home with the recipe please. Also anyone know of a good cold weather vine?

Question

I have actually 6 merlot vines and will be making my first wine from crushing this year. I live in Ottawa Canada which is a little hard to grow grapes but will find out how well I did soon...it is fermenting as I speak.

Answer 1

I am in the UK. My favourite home wine is elderberry, which I have made often in the past from wild berries but this year for the first time have a brew in process from a cultivated large-berry variety called Sampo, which I planted three years ago. Other than that, I make wine from any excess soft fruit, last year raspberries, blackcurrants, redcurrants and blackberries, all are good and easy to do. I generally boil up the fruit and an appropriate amount of sugar, press through a sieve to remove pips and skin, then make up an appropriate volume with water and add yeast. This year my children seem to have eaten all of the soft fruit. Another wine that is very promising but made for the first time last year and not yet ready is rose hip - I planted a wild rose hedge a few years ago and in your climate I would have thought roses should be fine. I put the ripe or even over-ripe (soft and mushy) hips in a large bucket, swamp with boiling water, mash, add sugar, water, yeast, allow to ferment for a few days, then put through a strainer and into glass for the full fermentation. I recently planted a hardy grape variety called Boskoop Glory, but have no idea yet how it will turn out, it is supposed to be good for eating and for wine-making. I grow cherry and apricot varieties bred in Canada (Stella and Flavorcot, respectively), but have not yet had the opportunity to make any wine from them. Maybe next year, children permitting.

Answer 2

I made some merlot a few years ago about 12 gallons and only have a couple of bottles left---- I just buy the wine making kit it come with the yeast and instructions my last batch was 6 gallons and cost about $65.00 but it was a very good wine---I've been making wine since i was about 14 yrs old and i have made some real good stuff and i have screwed up some batches too--- its best to let it ferment in a cool place about 60-70 degrees-- The longer you let it sit in the carboy the better the wine i like about 3 months b/4 bottleing //// Good luck

Answer 3

Coconut, chilli and pumpkin soup... 4 tbsp vegetable oil 4 super shallots 3 cloves garlic 3cm piece of sparkling ginger 2 thumb length crimson chillies 1kg (2lb 4oz) pumpkin (or butternut), peeled & cubed 510ml (18fl oz.) vegetable or chicken inventory 2 tbsp Thai fish sauce (i'm veggie, so leave out this bit, and upload greater vegetable inventory) 2 x 400ml tins coconut milk 25g clean coriander zest & juice of two limes a million. warmth oil in super saucepan. peel & chop the shallots, garlic and ginger, deseed and chop the chillies. upload those style of things to the pan with some salt & pepper. 2. prepare dinner gently for 5 minutes on medium to extreme warmth, then upload pumpkin, inventory, fish sauce and coconut milk. Simmer partly coated for 25 minutes. 3. Chop coriander and stir into the pan alongside with the lime zest & juice, then puree the soup in a liquidiser in batches. 4. examine seasoning & take exhilaration in ! sometimes I upload a sprint cinnamon