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  • Folly Wine

    Anyone ever make folly wine before? It's what they call wine made of vine shoots and leaves.
    I just started making a batch a few days ago, using the recommended 2.5kg of vine prunings, chopped small and steeped in boiling water for 48 hours. I've now strained them off and added the sugar and acid, and will add the yeast when it cools.
    I'm surprised by how red the liquid is. I was expecting a sort of pale browny-yellow, but it's more like halfway between a rose wine and tea amber. It smells surprisingly grape-y, too.

  • #2
    I know of someone who did and they liked it, never tried myself as I don't have any vines.

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    • #3
      Ooo…nice one!
      never heard of that before - do let us know what it tastes like.
      I have a small vine so I could have a bash at this.
      "Nicos, Queen of Gooooogle" and... GYO's own Miss Marple

      Location....Normandy France

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      • #4
        Originally posted by Nicos View Post
        Ooo…nice one!
        never heard of that before - do let us know what it tastes like.
        I have a small vine so I could have a bash at this.
        You'll probably need more than that. I have three medium-sized vines, and I still didn't have enough between all three of them. I had to ask a neighbour for some prunings from his vine, too.

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        • #5
          ^^^ ah…ok then …still interested in hearing your outcome as I may find someone with a vine I could beg clippings from…
          "Nicos, Queen of Gooooogle" and... GYO's own Miss Marple

          Location....Normandy France

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          • #6
            I was surprised I needed to get some extras from someone else. I had thought I would have enough, but when I weighed all of my own prunings I still only had 1.8kg. The prunings are surprisingly light, even though they seem quite bulky.
            If I had the freezer space I supposed I could have frozen what I had, then when I need to do further pruning in 6 weeks time or so I would probably have had enough between the two lots.

            I've also discovered that most of the flavour is actually in the stems, not the leaves. I had a chew on one of the stems I removed from the liquid, and it tasted quite pleasantly grapey (although obviously not sweet). I think if I make it again i might cut the stems into shorter lengths to extract more flavour from them.

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            • #7
              Transferred to a demijohn today. It's lost a lot of its pinkness, sadly, and is now more yellow.
              It already tastes quite nice, actually, although admittedly there is still some sugar left in it because it hasn't finished fermenting yet.

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              • #8
                I think it's pretty much finished fermenting now, and is clearing nicely. I'll probably be able to rack it at the start of September.
                It's regained its pink colour nicely now, too. I guess it only went yellow because of all the sediment suspended in it.

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