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19 hours ago, disperse and recoagulate said:

Please could someone recommend a nice red wine suitable for a birthday present? She normally guzzles Wolf Blass yellow label [shiraz] but appreciates something “higher end” too. Budget is about £30 but only want one bottle.

 

https://www.lockettbros.co.uk/shop/the-foundry-syrah-2016/

 

Thoroughly enjoyed earlier vintages of this.

 

Sticking more closely to the Aus shiraz/syrah theme, Shaw + Smith M3 is pretty good. I must confess that Aus shiraz is something I don't drink in vast quantities, but I've enjoyed that. D'Arenberg (them of Dead Arm fame) do a suprisingly good shiraz which is available in Tesco of all places, called Footbolt.

 

I could recommend other reds but I've stuck to shiraz/syrah (I tend to drink Italian reds a majority of the time)

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  • 3 weeks later...
  • 3 months later...

Looked for a topic on homebrewing your own wine, and found none. So here I am.

 

I use CJ Berry's book on home-made wines.

 

Recently bottles some rhubarb wine and honey mead. Nice, but not strong enough. Might get a better yeast next time, rather than the crap at Wilko.

 

However, until then, I thought I'd take this little adventure off-road. So I'm making milk wine with rose petals.

 

milk_wine.jpg

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20 hours ago, kempstar said:

How can you make milk "wine"? Wont the milk just curdle and go sour and disgusting?

 

According to the Scottish, no. (First time I've tried it!)

 

https://en.wikipedia.org/wiki/Blaand

 

You remove the curds first leaving only the whey. I basically used this recipe.

 

Seems logical enough. Fruit wine doesn't go rotten and disgusting. I suppose you can ferment anything really. I draw the line at mince though.

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