Looking for serious input into crazy flavor ideas for future wine projects. I know Scott will have some creative input or experience to share but this spring I intend to put nature's bounty to use in alcohol related ways.

I am taking a slight detour from the beer brewing just to increase the variety of stuff I have to offer guests and quite frankly wine is a whole lot easier to make than beer.

Some things I am already planning on making:
dandelion
watermellon
mint
tea
blueberry
mulberry
teaberry
fox grape
honey (mead)

All these things either grow in the wild close to me or are available at a local farm/garden.

Pretty much any fruit or veggie is fair game. To that end, I would like to stick to either locally grown or available things: such as grapes, other fruit or flowers that I hand pick to select the most premium quality and have literally the most hands on aspect of making this as possible. I've considered the idea of using hops to some extent but I don't want to start crossing the lines between beer and wine. Also note that any combination of the above is acceptable as well, most obvious I guess would be the mint an tea combo.

So let me have it, bring on the creative juices

This post has been edited by xstakemx on Wed - Jan 20 2010 - 13:30:02

zucchini if it would taste anything like zucchini bread

a little bit of cranberry would add a bit more tart-ness.

Add cranberry to which? Like for me the first thing I thought of when you said cranberry was cran-apple.

But cranberry isn't really a local thing.

ginger tastes good.

i would drink ginger wine

Along the lines of blending flavor, I always thought teaberry mixed with birch would be interesting...but those are both tart/spicey and would need something to break them up

As a side note...whatever concoction you folks inspire me to make; it will be bottled and labeled with a big

m8
I don't see zucchini as a flavor I would enjoy drinking. Also, isn't that added to bread as a moisture stabilizer not a flavor???

YOU HAVE NEVER HAD ZUCCHINI BREAD?

HOLD THE FUCKING PHONE I WILL GET YOU RECIPE FOR THE BEAST TO MAKE IT

im that guy

is there something alcoholic you don't drink?

oops


zucchini is nn, especially with things i like, like beer

I would not go anywhere near watermelon. I have one aging now and it has always tasted like asshole. I will check again today when I keg up my blueberry melomel.

Burnt mead is awesome, raisins or dried cranberries add a level of complexity to any wine. I desperately wish to make a pom melomel in the future also.

And that's how Scott turns into the fucking dream crusher... Lol
I figured watermelon would be interesting but not to the point of contributing a significant flavor by doing it naturally.

Yes, that would be called pruno

But that would be seriously situational and I proelbay would try it

Well watermelons just dont have that much flavor tbh. I used like 4-5 watermelons and got 2.5 gallons of juice. I may look into adding some watermelon kool aid packets and sugar to flavor/backsweeten if it does not get any better soon.

And that's exactly what I want to stay away from doing.

LOL

Here is a pic of my blueberry melomel I hope to keg up tonight to clean up my room a bit:


At 6 months this is just now becoming palatable and shall be forgotten for another 6 months

im not much of a wine drinker, but my friend bill makes wine and he made a teaberry batch and it was p delicious

Carrot or Dates

Persimmons can work too