Home made wine

MikeG

Harry08 wroteSounds interesting. I hope you do not mind if I PM you when I get there. BTW, if you know someone who makes good beer, let me know. I am not looking for over-hopped hipster brew. God British style bitter or low ABV stout will be awesome.

JackStraw wroteSounds good to me. I live in Ubud so next time I'm in the area I'd love to swing by and give them a taste. Thanks for the offer

My offer is still open. Come visit! I'm drinking a very pleasant salak (snakeskin fruit) wine at the moment!

MikeG

JackStraw wroteAny chance you are selling your homemade concoctions? I'm always on the search for new wine :)

Hi, Jack. As I don't have a licence I am not permitted to sell it. However, if you would like to taste it, come see me - I enjoy meeting new people and having a sip or two with them. Send me a private message wth your WhatsApp and we can take it from there. I live at KESIMAN - search it on your handphone. Friends who buy their wine tell me that mine is better than Hattens, Aga, Sabaya....amongst the best whites made in Bali.

Metter

MikeG wrote Friends who buy their wine tell me that mine is better than Hattens, Aga, Sabaya....amongst the best whites made in Bali.

I took Mike up on an offer to meet him and try his wines. I was looking at starting wine making now I have a little more time on my hands . The wines were exceptional. As they were not grape based the taste was unlike my usual Shiraz back in Adelaide but nice, very nice. For those who are contemplating either making or drinking home made wine I can honestly say that the process Mike uses is scientific, safe but thankfully for me fairly simple. My first batch of Snake skin wine is busy fermenting and I look forward to trying it and comparing to Mike's.

MikeG

Metter wrote I took Mike up on an offer to meet him and try his wines. I was looking at starting wine making now I have a little more time on my hands . The wines were exceptional. As they were not grape based the taste was unlike my usual Shiraz back in Adelaide but nice, very nice. For those who are contemplating either making or drinking home made wine I can honestly say that the process Mike uses is scientific, safe but thankfully for me fairly simple. My first batch of Snake skin wine is busy fermenting and I look forward to trying it and comparing to Mike's. Thank you, Peter, and I'm pleased that you enjoyed them and, what's more, you are now following the same system that I use. Most people think that my mango wine is the best of the lot, and I'll have a few more bottles of it ready for drinking about 1 April, if anybody would like to follow Peter's example and try it. Of course, there are a number of other wines sitting there, waiting to be drunk, including a very nice red, made from buni berries.

MikeG

Thank you, Peter, and I'm pleased that you enjoyed them and, what's more, you are now following the same system that I use. Most people think that my mango wine is the best of the lot, and I'll have a few more bottles of it ready for drinking about 1 April, if anybody would like to follow Peter's example and try it. Of course, there are a number of other wines sitting there, waiting to be drunk, including a very nice red, made from buni berries.

MikeG

In case you are interested in visiting, like Peter, I thought I'd list what is ready for drinking: 1. Passion fruit 2. Buni 3. Strawberry 4. Rosella 5. Apple with celery 6. Frangipani. The frangipani wine is made from the petals of the flowers, any colour is acceptable. Note; petals only the stalks have to be discarded.

Princess Lila

Currently distilling serious stuff back in Oz. Has anyone brought one of the NZ stills into Bali?

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