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Morning!

Has anyone attempted celery wine here? It sounds intriguing but could also be disastrous! I hear that it has a bitter 'edge', but other than that it is not too bad.

On another note, do you think asparagus wine might be too powerful in taste as a drink?

You can get a big clue if you want to make wine from veggies with a low sugar content. Stick six ounces to a half-pound (of the veg) in a blender with a pint of water, whizz away, then allow the whole thing to settle for a few hours. Taste the transparent liquid from the top - that's basically what your wine is going to taste like if you make it dry.

That little experiment should tell you that celery wine CAN turn out very nice as a dry, not-too-alcoholic wine, but it needs to be chilled. Asparagus? Wouldn't go near it with a barge-pole (even though I like asparagus). Complex flavours tend to produce better wines, but the complexity of asparagus is an exception to the rule, in my opinion. It develops all manner of flavours, a lot of them unpleasant, as aftertastes.

Apart from that, it would make your pee smell funny.

Mike

MKG wrote:You can get a big clue if you want to make wine from veggies with a low sugar content. Stick six ounces to a half-pound (of the veg) in a blender with a pint of water, whizz away, then allow the whole thing to settle for a few hours. Taste the transparent liquid from the top - that's basically what your wine is going to taste like if you make it dry.

Mike

Great tip, will have experiment and you can always turn the liquid into a soup or something