Thursday, August 23, 2007

Winemaking Supplies

Joanna said:

I used to make my own wine, and would like to make some this year (plum, do you think? If damson is good, why not plum?). But I no longer have any equipment, and the shop I used to go to is no more, there's a huge shopping mall where it used to be ... any ideas where I can get the stuff I need??

I'm lucky to have a fantastic winemaking and homebrewing supply shop just a few miles away - The Brew Shop. But I don't get all my supplies from there. For example, you can scrounge 5 gallon buckets from chip shops and take aways. They get their oil delivered in them and are happy to give them away. You can sometimes find demijohns in charity shops and on Freecycle.

Big branches of Boots sometimes have a homebrewing section, and so does eBay.

If all else fails you could try one of the online winemaking suppliers, such as:




If you Google you'll find many more. Good luck with your home winemaking - plum wine sounds lovely.

14 comments:

Anonymous said...

I was going through a box of what I can only describe as 'memorabilia' the other day and came across your tea wine recipe, written in your fair hand, beginning with "40 cups of tea".

How big is your teapot? :)

Telsa

Candybrain said...

that wine looks amazing! might have to have a spree on ebay and get one. We're staring off with marrow rum....not really sure how its going to work!

Melanie Rimmer said...

Wow - tea wine. There's a blast from the past. I'm getting a hangover just thinking about it.

Joanna said...

Melanie THANK YOU - so kind of you to post all this ... no excuses now (!) ... and I'm very tempted by the idea of tea wine ... could you get your friend to post the recipe!!

Joanna
joannasfood.blogspot.com

Anonymous said...

Thanks to author! I like articles like this, very interesting.

Gid said...

I have some tea wine on the go at the moment.. 1 gallon of tea, half a pound of raisins, 2 pounds of sugar, the juice of 2 lemons and 1 teaspoon of yeast..

Roughly chop the raisins, place in a bucket and add the lemon juice.. bring the gallon of tea to the boil, pour over the raisins/lemon juice and leave to steep, stirring regularly, until the temperature drops to about 60F.. strain the must into a clean bucket and add the sugar stirring well.. make a yeast starter with some of the must, leave half an hour or so to activate well, then pitch into the main body of the must.. cover and leave overnight for the yeast to fully permeate and then decant into a demijohn and airlock..

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