Body & Soul3 mins ago
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if you regard it as equivalent to making your own jam,pies or bread, and are prepared to take time, you can get some lovely results. Very dependant on ambient temperature, base ingredients, and with all the TLC in the world you can still get failures.
The equipment can be fiddly and the demijohns need to sit somewhere warm while they ferment. Then there's the washing and sterilising of wine bottles, and finding suitable corks.
If you are prepared for some not so good and some failures, it's perhaps worth a try. If you want affordable plonk go to a supermarket!
The equipment can be fiddly and the demijohns need to sit somewhere warm while they ferment. Then there's the washing and sterilising of wine bottles, and finding suitable corks.
If you are prepared for some not so good and some failures, it's perhaps worth a try. If you want affordable plonk go to a supermarket!
Been years since I last tried, keep wanting to get back into it.
Whilst it will be cheaper it isn't really the point. It's the creative process and the achievement.
Not you don't need a lot of space if you are just going to make a gallon at a time.
Some wines are meant to be drunk young and so will be drinkable early. Too long ago to recall now, say a month or so? Others improve by making them for next years consumption, or longer.
Kits are a good way to start and get decent results. If you like it, then seek out and try a few recipes that you have to get your own ingredients for.
Whilst it will be cheaper it isn't really the point. It's the creative process and the achievement.
Not you don't need a lot of space if you are just going to make a gallon at a time.
Some wines are meant to be drunk young and so will be drinkable early. Too long ago to recall now, say a month or so? Others improve by making them for next years consumption, or longer.
Kits are a good way to start and get decent results. If you like it, then seek out and try a few recipes that you have to get your own ingredients for.
I make rhubarb and cherry wine. The rhubarb is very popular even with non wine drinkers. I give it 10 months and rack it down (syphon into a different demi john) 3 times. It doesn't take a great deal of time once you know what you're doing and the space depends on how much you want to make. If you're making fruit wines the cost is mosly sugar.
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