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When it’s time to cut up ripe pineapples, I know exactly what to do with the peels (rinds) and cores: make wine! What’s better than a sensational wine from food “waste”? And don’t forget about pineapple’s health benefits, including impressive antioxidant and anti-inflammatory properties.
If you haven’t already tried making them, herb wines are fabulous. They’re easy to make and delightful to drink. Mint is one of my favorites and it’s a good way to use up an excess of that prolific plant. I happened to have some Thai basil that was fast approaching becoming past its prime, so I figured why not try a basil wine?
Berry wines are easy (especially when made with frozen berries) and rewarding: they’re – almost without fail – delicious and flavorful. With a big package of frozen organic raspberries as well as a bag of organic frozen blueberries in the freezer, it felt like it was time to start some berry wines!
Having previously posted on my first attempt at making Apple-Fruit Cocktail wine, I thought it was time for another batch. V1.0 was surprisingly good – I was prepared for something along the lines of a cloyingly-sweet “Pruno”-type beverage, but it was actually a respectable wine. With some leftover apple juice and a couple of cans of tropical fruit cocktail sitting in the pantry, it was time to make the next version!
Which white, frilly, (edible) flower makes an amazing wine? Queen Anne’s Lace*, of course. And, yes, it’s a wild-growing plant that some would consider a “weed”.
Skeeter Pee v2.0 is finished and a bottle’s chilling in the fridge. It may be hard to believe, but this one may actually be even better than the last!
Continue reading “Winecraft (Update): Lemon-Lime Skeeter Pee v2.0”