The Parma Violet wine is back and it’s finally time to find out whether this ridiculous homebrew experiment actually tastes any good.

After fermenting completely dry, stabilising, clearing with bentonite and back sweetening with violet syrup, I’m giving my homemade Parma Violet wine its first proper taste test.

This 5 litre batch started at an original gravity of 1.092 using Lalvin 71B wine yeast and fermented all the way down to 0.990, putting it at around 13% ABV before back sweetening.

Since the first episode, the batch has been:

Fermented from 1.092 to 0.990
Stabilised after fermentation
Cleared using bentonite
Racked off the sediment
Back sweetened with 120 ml of violet syrup
Brought up to a gravity of 1.000

The big question is whether it now tastes like Parma Violets… or whether I’ve accidentally made alcoholic perfume.

It’s still fairly dry, so there may be more tweaking to come before this one is finished. The eventual plan is a sweet, floral and sparkling Parma Violet-style wine.

This is all part of Chaos Brewing, homebrewing experiments, questionable flavour choices and learning as I go.

If you haven’t seen episode one, that covers the full original recipe and fermentation setup.

Subscribe if you want to see what happens next, including final adjustments, carbonation and the finished Parma Violet wine.

#Homebrew #ParmaViolets #WineMaking