How to spice up your wine post fermentation
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- čas přidán 13. 07. 2024
- Sometimes a wine lacks flavour, and when it does there are various methods to enhance and add flavour. Here we look at some adjunct flavours to add post fermentation.
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Chapters:
0:00 Why add spice to a wine?
2:38 Adding liquorice to wine
3:55 Adding pepper to wine
4:47 Adding cloves to wine
5:28 Adding ginger to wine
5:53 Adding liquorice to wine
7:42 Enhancing a kit wine
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We are James, Dee & baby Ron, a family who run a smallholding on a small island of Eday, Orkney, UK. Eday is a beautiful island based off the North coast of Scotland, UK and is gnarled and battered by the strong waves and winds of the North Sea.
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Thank you so much 🌺 for these information. I've learned a lot of things in making wine from you🌹 The Licorice increases the blood pressure so the people whom has high blood pressure should be careful and not adding licorice to their wine.. thank you again and greetings from the desert of Arabia 🌺 🎉🌹👍🌺
Omg I have been wishing for exactly this guide! Perfect! Keep up the great work, much love from India 🖤 Thanks for all your wine brewing guidance, learned so much from this channel.😊😊
You're so welcome!
Blimin heck!
This is a great, informative video.
Thank you very much.
Also, I have looked at a lot of your wine recipe's.
And I'll definitely try a few of them.
Definitely the tea wine.
I'm a beginner and I want try as many types of wine as possible to see which ones I like.
Thank you for the fabulous resource that is your channel:)
I loved your iteration . Great information was given in this video!
Will be making a plum wine soon so might add a bit of ginger at the end. Thanks for all the tips!
What a fantastic video, thanks for sharing
Glad you enjoyed it:) The glass of wine in my hand is *NOT* a glass of wine, it is a film prop! 😀
Love your videos mate 👍
Thank you 😊
Great information, thanks for sharing.
Glad it was helpful!
I think the cocoa nibs would go really well with your orange wine, if it actually tastes orange. I plan to make it soon and find out for my self.
Hmm, have a couple of gallons of blueberry wine that's recently done fermenting. I also have cacao nibs. Thanks for the idea!
Oh man my cherry wine coulda used some cocoa!! Next one!!!!!
I’d love to see you transform some of your wine into ‘Happy Homestead Vermouth “
Fab idea!
I have a gallon of raspberry tea wine what do you recommend l add to it?
I would opt for a couple of peppercorns to add warmth and a good after taste to the raspberry.
You could also add a few juniper berries
How much licorice flavour transfers into the wine? Is it noticeably licorice, or is it an undertone? I'm not fond of the flavour of licorice/anise, but if it's more subtle I'd probably be fine with it.
Also, I'm making grapefruit wine (from storebought juice) and I'm thinking of adding cardomom pods. How many would you recommend? Would a cinnamon stick work too?
Sounds like a great start of a brew! Try adding 3 to 5 pods of Cardamom. I use 1 tsp of the Cardamom powder per gallon. I would use 1 cinnamon stick, because it tends to fight against the yeast. I also recommend trying the ginger in your recipe, it adds a whole new world of complexity and flavor. I think when you’re done, you’ll be well rewarded.
@@tarzellturner7225 Well, I'm putting it in after it's fermented to dry, a week or two before bottling, so fighting against the yeast isn't an issue. I may go with ginger instead of cinnamon though, per your suggestion. It sounds like a better choice in this case.
How about bay leaves? If it is a good idea, should I add them prior to fermentation or is it better after?
It will work better in secondary or post fermentation, since secondary fermentation isn’t so harsh to flavoring. In post fermentation, the alcohol will help to extract flavor like he mentioned. The amount is up to you, but I say about 3 large bay leaves per a gallon is a decent start. Let it sit for 5 to 7 days and try and you judge it from there!
@@tarzellturner7225 Thanks! I tried one bay leaf a while ago actually. I haven't tasted it yet, but it seems like the oils in the leaf have been extracted. It's s a bit weird though. The oils seem to just float on the surface. Ill give it some time to blend. As the alcohol increases they might dissolve better. More testing is needed! But I think your amount is about right. Cant really smell any bay leafs with just one. I might throw in a few more soon.... Thanks!
Hum... no cinnamon? That would be my first choice for many wines and meads
Has anyone else made prune wine and think it tastes like cigar? Not in a totally bad way. Like an expensive cigar. It's weird.
Hey James I don't think you've made the first one of these I've ever heard of, watermelon wine! It gets talked about a lot here in the states.
Never made a prune wine before, it's not something that teases my tastebuds!
cinnamon.