Comments on: Mmmm – Garlic Wine For Dinner

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By: Charlie Vince (OLd Charlie)

Charlie Vince (OLd Charlie) — Wed, 09 Jun 2010 22:43:38 +0000

Hi out there, I have a problem I would like help with. I love garlic and the idea of garlic wine. I have made several attempts to brew some, using a number of recipes. However, I have been unsuccesful so far. Each attempt has started out OK but after the initial commencement of fermentation, it slows and then stops, with little change on the hydrometer. I have come to the conclusion that this is due to the high volume of sulphur compounds found in good quality garlic. I make a number of other fruit and vegatable wine and to date, Garlic is my only failure. Is there anyone out there who has had a similar problem, or can offer a remedy