Native Fruit Wines

[darcy]

...rubs hands together.... oohh, you're the driver aren't you? I hope it's better than that first batch you sent up Rimbaud! Some alcohol content would be a good idea this time I'm pretty sure my liver is up to it....

[Rimbaud]

you actually DRANK the last lot?! looks like you have nerves of steel too

edit - just took a pic, this is what the new bunch look like:

[Bacchant]

guinea pig? count me in for sure

im moving out of this house (landlord moving in) so have to find a new place to live. h. heights is on th list of options.

rimbaud, are you looking to adopt per chance?

[darcy]

nah, i was just being kind and made you think i drank the last lot If it had an alcohol content i would have drank it.

what are you adopting Rimbo?

[Bluetongue]

How did your concoction go, Rimbaud?

I've tried the kiwifruit wine in Toolangi and it was very sweet. Their hazelnuts were good. Years ago I tried homemade dandelion flower wine, and elderberry. They were ok, but I'm not a big alcohol drinker anyway. Fermented cider gum I would try. Anyone know an outlet?

[cisumevil]

I was one of the lucky ones to get to try Rimbaud's Cowslip wine and at first taste it is certainly very medicinal tasting. I seperated what i had into 10 samples and got to mixing with different flavors.

I tried lots of different mixes but the taste of medicine keeped shinning thru, my best effort was as follows......

On low heat in small saucepan mix 1 x tablespoon of palm sugar, scraped insides of 1 Vanilia bean, zest of 1 lime and juice of 1 lime mix with the Cowslip wine and i finally got something that my taste buds enjoyed!

IMHO i think the Vanila really helped in the mix as the other citris mixes i made did not mask the taste to well.

Hope it helps Rimbaud

[hagakure]

i have made a muntries liquer which has been sitting for a few months now.

was originally this really horrid taste that came through. that seems to have mellowed a little now.

also i think i diluted the mix and put too much sugar in it so this bottle is kinda a write off.

going to try a series of jars soon with variations through em.

different fruit steeping times then perhaps fool around with the diluting and sugaring.

will probably just end up testing different steep times and amounts and use the dilutions recommended by the pros online.

the flavour that does come through is a little annoying. its okay now its had time to age but its nothing like fresh muntries which i think have a very nice flavour and one fitting an alcholoic beverage.
i guess the instability of aroma compounds would be the reason for such different tastes. hopefully i can get a taste that, while not the same as fresh muntries, is still good.

[Bray]

Way, way way back at the start of this thread was a list of wineries and what they produce. I'm a loyal fan of the Pacific Blue Winery, and I thought I'd give them a little plug here since they so generously donated prizes for the Amazing Race that I organised.
All their wines are beautiful - there's also some drier wines (lime, mango, etc) if you're not fond of sweet stuff. Their passionfruit is nice. Just to be nit-picky, in the list at the start it says they do a Davidson Plum & Blood Plum wine. It's actually jaboticaba, not blood plum. They've also been know to do special orders for private compaines - for example, a restaraunt in the Atherton Tablelands (in Yungaburra, I think) comissioned them to make Davidson Plum port. I don't think you can get their wine in bottleshops, but they sell at community markets, and they're getting sellers down in southern Queensland now. If ever you see them, treat yourself to a free sample!
http://www.pacificbluewine.com.au

Another place I recently found about about is called 'Rainforest Liqueurs' http://www.rainforestliqueurs.com.au. I saw them advertised in a bottleshop in Malaney or Montville (I can never remember which, but it's the one that DOESN'T look like Switzerland) just before Christmas. I grabbed their flyer, and it sounds quite impressive. They do: blue quandong, brown plum pine, desert lime, sandpaper fig, lillypilly, midyim, black apple, white aspen, wild raspberry, native guava, zigzag wattle, native aniseed, cinnamon myrtle, tangy ironbark, strawberry tea-tra, australian wild mint. It all sounds quite impressive.

[eataust]

Rainforest liqueurs are starting to make a bit of a name for themselves; I know of friends who have gone to the cellar door to do tastings, and been _highly_ appreciative. Maybe I should go order myself a little birthday box :)

for example, a restaraunt in the Atherton Tablelands (in Yungaburra, I think) comissioned them to make Davidson Plum port.

hey! I hope that's the restaurant we're having my grandmother's 90th birthday at in March!! :)

[Bluetongue]

http://www.tamborinemountaindistillery. ... queurs.htm

Saw this mob on Landline last weekend, making absinthe among other things. Lemon myrtle and aniseed myrtle mentioned... I'm posting it here so that I'll check it out properly later.

Edit: ah, there we go.... http://www.tamborinemountaindistillery. ... herbal.htm