Comments on: Making Yeast Serve YOU!

By: The Bottled Grape

The Bottled Grape — Fri, 06 Feb 2009 16:58:16 +0000

I have yet to make mango wine, but it does sound interesting. What I usually do if I am looking for a new recipe is visit Jack Kellers site at winemaking.jackkeller.net He has an unbelievable collection of recipes.

I started out at a beer brewer and progressed into wine making, been doing it for over 10 years now. I think you made a good choice if picking just one over the other. Wine is not as easy to mess up as beer is, however, it does take longer before you have a good bottle to drink. If you are interested, take a look at my site for good recipes and even a forum.

By: bmacpiper

bmacpiper — Wed, 07 Jan 2009 00:36:12 +0000

Hey bbum,
As an avid homebrewer, I applaud your efforts!!! I keep bees also and have an abundance of honey this year, so some mead may be in the future also… I can heartily second the notion that a little care in process and cleanliness go a long way to a headache-free tomorrow.

Anyway, if the out-of-print book you’re describing is purple, I have a copy and believe I know where you can get one also.

As an aside, I just did a huge turkey on the egg, and had to credit you on my blog. So if you need to get some sleep, check it out at evdev.blogspot.com

Take care,
bmc

By: Papa Joe

Papa Joe — Sat, 03 Jan 2009 16:15:44 +0000

Bill, Bill, Bill, y make your own when there is a plethora of california wineries 10 minutes from your house???
Napa is close also.
we have San Sebastian Winery her in St. Augustine, which is supposed to be the oldest winery in the country…and the wines taste like it too!!!
It proves u can make wine out of most things but the taste is not always palatable.
have some Caymus on hand for my visit. Conundrum or 1994- 1995 Caymus Cabernet.

By: convert

convert — Sat, 03 Jan 2009 10:02:59 +0000

Thanks for directly replying to my previous comment. Yes I will let you know, pretty soon, how I go. As soon as the mango wine starts to ferment I’ll take a photo that I can email you; also the box of mangoes (at 10$AUD from local food markets). I’m using two smaller demijohns for the fermentation, 4.5 liters = 1.2 gallon each. That is if these are called demijohns; the type like a large bottle with a ring formed from glass at the top for easy carrying. My plan is to fully fill one of the bottles after the clearing, when the sediment sits at the bottom. In the past my father used to make wine out of soft cherries, or raspberries and other berries that I don’t know what they are called in English (‘ribezle’ … these grow on a bush of up to 3′ = 90cm tall and they come in yellow-whitish, red or black color). The wine was very nice, sweet and strong like a liquor. One time he made wines from white rice, white and red. This was during fruitless months and we kept it ferment closed in a cupboard next to hot water system, which was the only warm enough place for maintaining fermentation on under the house in winter. I remember him using a little piece of bred crust instead of the yeast with the rice wines.

By: Wine making in a more simple form? | SmarterNights

Wine making in a more simple form? | SmarterNights — Thu, 01 Jan 2009 00:33:50 +0000

[...] bbum’s weblog-o-mat » Blog Archive » Making Yeast Serve YOU! [...]

By: Scott Thompson

Scott Thompson — Wed, 31 Dec 2008 20:11:28 +0000

I might suggest Basic Brewing Radio and Video as a resource as well. In particular: Dandelion Wine

By: A bit more on red wine | SmarterNights

A bit more on red wine | SmarterNights — Wed, 31 Dec 2008 03:02:33 +0000

[...] bbum’s weblog-o-mat » Blog Archive » Making Yeast Serve YOU! [...]

By: Duncan

Duncan — Wed, 31 Dec 2008 02:41:31 +0000

Just off the top of my head I’d pulp 3-4 pounds of mangos, allow to sit for 24 hours like you do for grapes, then add to your five gallons of water and add enough sugar to get up to a reasonable starting gravity; something similar to the initial gravity for a wine. Then ferment as usual, straining out the pulp when you rack to your secondary.