1 Bottle Red Wine (Preferrably German)
2 Cloves
2 Cinnamon Sticks
1/2 Cup Sugar
1 Orange (Thin Sliced)
1 Lemon (Thin Sliced)
1 Small Box Raisins (Optional)
4 oz. Rum (Make Sure It's Good Rum)
Combine wine, cloves, cinnamon sticks, and sugar, and bring to a boil. Lower heat and add fruit and rum. Simmer 1 hour, strain, and serve.
Showing posts with label wine. Show all posts
Showing posts with label wine. Show all posts
Thursday, November 15, 2007
Wednesday, September 5, 2007
Dandelion Wine
1 gallon dandelion flowers
1 gallon hot water
1 lemon, juice of
3 oranges, peeled and sliced
4 lbs sugar
1 fresh yeast cake
Combine water and blossoms in a crock. Let stand for 24 hours, then strain.
Then add the rest of the ingredients. Let the mixture set for 3 weeks, then bottle.
Age the bottles for at least 2 months.
Makes 4 quarts or 1 gallon.
1 gallon hot water
1 lemon, juice of
3 oranges, peeled and sliced
4 lbs sugar
1 fresh yeast cake
Combine water and blossoms in a crock. Let stand for 24 hours, then strain.
Then add the rest of the ingredients. Let the mixture set for 3 weeks, then bottle.
Age the bottles for at least 2 months.
Makes 4 quarts or 1 gallon.
Rhubarb Wine
1/2 bushel rhubarb, diced
25 lbs sugar
12 oranges, sliced
1 fresh yeast cake, dissolved in lukewarm water
In a 10 gallon crock, put in rhubarb and cover with boiling water.
Let set 12 hours with cover over crock.
Remove rhubarb from juice.
To juice add sugar, oranges, and yeast.
Let set 21 days, stirring each day.
If juice is not clear after 21 days, continue to stir each day till clear and no bubbles come to top.
Strain through 4 layers of cheesecloth and bottle with caps not completely tightened.
25 lbs sugar
12 oranges, sliced
1 fresh yeast cake, dissolved in lukewarm water
In a 10 gallon crock, put in rhubarb and cover with boiling water.
Let set 12 hours with cover over crock.
Remove rhubarb from juice.
To juice add sugar, oranges, and yeast.
Let set 21 days, stirring each day.
If juice is not clear after 21 days, continue to stir each day till clear and no bubbles come to top.
Strain through 4 layers of cheesecloth and bottle with caps not completely tightened.
Blackberry Wine
4 lbs fresh blackberries
3 1/2 cups sugar
3 1/4 cups hot water
Set the berries in a large bowl for about 4 weeks, stirring occasionally.
The berries may smell and may begin to mold.
With a mortar and pestle, crush the berries till you have a very smooth pulp.
Stir in sugar and water.
Pour into casks for fermenting it.
Let the wine age for atleast 8 months.
Air the wine every few days to allow the gases to escape.
The longer the wine is kept, the better it'll be.
3 1/2 cups sugar
3 1/4 cups hot water
Set the berries in a large bowl for about 4 weeks, stirring occasionally.
The berries may smell and may begin to mold.
With a mortar and pestle, crush the berries till you have a very smooth pulp.
Stir in sugar and water.
Pour into casks for fermenting it.
Let the wine age for atleast 8 months.
Air the wine every few days to allow the gases to escape.
The longer the wine is kept, the better it'll be.
Mulberry Wine
6 lbs ripe mulberries
2 lbs granulated sugar
1 lb raisins, chopped or minced
3/4 teaspoon pectic enzyme powder
1/2 teaspoon acid blend
6 pints water
bordeaux wine yeast, and nutrient
Bring water to boil and dissolve sugar in it, stirring until completely clear.
Meanwhile, wash the mulberries after removing the stems and pour into primary fermentation vessel.
Add raisins, chopped or minced.
Pour boiling sugar-water over fruit and allow to cool to 75-80 degrees F.
Add pectic enzyme, acid blend, and yeast nutrient.
Stir well, cover and set aside 12 hours.
Add yeast, stir, recover, and allow to ferment four days on the pulp, stirring twice daily after punching down the cap.
Strain through nylon sieve, pressing lightly to extract juice and then pour into dark secondary fermentation vessel or clear one wrapped with brown paper, topping up if necessary, and fit fermentation trap.
Rack after two months and again two months later.
Stabilize and set aside 2-3 weeks.
Bottle, store in a dark place and taste after six months to a year.
2 lbs granulated sugar
1 lb raisins, chopped or minced
3/4 teaspoon pectic enzyme powder
1/2 teaspoon acid blend
6 pints water
bordeaux wine yeast, and nutrient
Bring water to boil and dissolve sugar in it, stirring until completely clear.
Meanwhile, wash the mulberries after removing the stems and pour into primary fermentation vessel.
Add raisins, chopped or minced.
Pour boiling sugar-water over fruit and allow to cool to 75-80 degrees F.
Add pectic enzyme, acid blend, and yeast nutrient.
Stir well, cover and set aside 12 hours.
Add yeast, stir, recover, and allow to ferment four days on the pulp, stirring twice daily after punching down the cap.
Strain through nylon sieve, pressing lightly to extract juice and then pour into dark secondary fermentation vessel or clear one wrapped with brown paper, topping up if necessary, and fit fermentation trap.
Rack after two months and again two months later.
Stabilize and set aside 2-3 weeks.
Bottle, store in a dark place and taste after six months to a year.
Apricot Wine
1 lb dried apricots
4 quarts water
6 1/2 cups granulated sugar
2 1/4 cups brown sugar
1 1/2 cups seeded raisins
1 tablespoon ginger
2 lemons, sliced thin
2 oranges, sliced thin
1/2 fresh yeast cake
Wash the apricots, then cut in half.
Place in a large crock and pour on the warm water, less 1/2 cup.
Stir in the sugars, fruit, raisins, and ginger.
Dissolve the yeast in the remaining 1/2 cup of water.
Add this to the crock, and mix well.
Cover tightly, and let it stand away from direct sunlight, for thirty days, stirring every other day.
After thirty days, strain, and bottle.
4 quarts water
6 1/2 cups granulated sugar
2 1/4 cups brown sugar
1 1/2 cups seeded raisins
1 tablespoon ginger
2 lemons, sliced thin
2 oranges, sliced thin
1/2 fresh yeast cake
Wash the apricots, then cut in half.
Place in a large crock and pour on the warm water, less 1/2 cup.
Stir in the sugars, fruit, raisins, and ginger.
Dissolve the yeast in the remaining 1/2 cup of water.
Add this to the crock, and mix well.
Cover tightly, and let it stand away from direct sunlight, for thirty days, stirring every other day.
After thirty days, strain, and bottle.
Bilimbi wine
1/2 kg bilimbi, cut into circles
1 kg sugar
5 cups water
1/4 teaspoon yeast
Boil the first 3 ingredients.
Remove from flame.
After it has cooled down by 30 degrees, add the yeast.
Once its completely cooled, pour it into a clean, sun-dried bottle.
Close with an air-tight fitting cap.
Seal for 22 days.
After 22 days, strain out the wine through a fine cloth (folded into 4-5 layers).
Keep this strained wine in an airtight container for another 22 days before use.
1 kg sugar
5 cups water
1/4 teaspoon yeast
Boil the first 3 ingredients.
Remove from flame.
After it has cooled down by 30 degrees, add the yeast.
Once its completely cooled, pour it into a clean, sun-dried bottle.
Close with an air-tight fitting cap.
Seal for 22 days.
After 22 days, strain out the wine through a fine cloth (folded into 4-5 layers).
Keep this strained wine in an airtight container for another 22 days before use.
Grape Wine
grapes (enough to drain off 5 quarts)
10 lbs sugar
water
Mash grapes and let ferment 3 to 5 days.
Draw off 5 quarts of juice.
Dissolve sugar in hot water.
Pour all into a 5 gallon jug container.
Add water to fill jug to top.
Cover jug opening with a small sandsack for 3 to 4 months.
Draw off and rejug and seal jug with a tight-fitting cork or other kind of stopper.
10 lbs sugar
water
Mash grapes and let ferment 3 to 5 days.
Draw off 5 quarts of juice.
Dissolve sugar in hot water.
Pour all into a 5 gallon jug container.
Add water to fill jug to top.
Cover jug opening with a small sandsack for 3 to 4 months.
Draw off and rejug and seal jug with a tight-fitting cork or other kind of stopper.
Beet Wine
10 medium beets
1 gallon water
2 1/2 lbs sugar
1 cake yeast
1/4 teaspoon pepper
Pare and quarter beets.
Boil in water till tender.
LET STAND 24 HOURS.
Remove beets.
Add enough water to make one full gallon of liquid.
Add sugar and pepper.
Boil 10 minutes.
Strain through cloth into clay crock.
Spread yeast on a slice of bread which has been thoroughly dried in the oven.
Place in lukewarm liquid.
Let ferment 10 days.
Bottle.
Do not cork tightly.
1 gallon water
2 1/2 lbs sugar
1 cake yeast
1/4 teaspoon pepper
Pare and quarter beets.
Boil in water till tender.
LET STAND 24 HOURS.
Remove beets.
Add enough water to make one full gallon of liquid.
Add sugar and pepper.
Boil 10 minutes.
Strain through cloth into clay crock.
Spread yeast on a slice of bread which has been thoroughly dried in the oven.
Place in lukewarm liquid.
Let ferment 10 days.
Bottle.
Do not cork tightly.
Saturday, September 1, 2007
Pineapple and Pinot Grigio Wine Jam
1 pineapple, approx. 3-cups chopped
1 lemon, juice and zest of, grated
3 1/2 cups sugar
2 1/2 cups pinot grigio wine
In a heavy pot, mix together the chopped pineapple, the grated lemon peel, the lemon juice (2 tbsp), and the wine.
Let set overnight.
The next day put pot on a medium flame and bring to a mild boil.
Add the sugar and bring back to a boil.
Continue to boil for about an hour or until the jelly-stage is reached.
If desired, use a potato masher to break-up the larger pineapple pieces.
Ladle into jars, seal and water bath process for 10-mins.
When processed, invert the jars to cool for an hour, then upright them. This prevents all pineapple chunks from floating to the top of the jar.
This yields 3 half-pints with a little left over for the fridge.
1 lemon, juice and zest of, grated
3 1/2 cups sugar
2 1/2 cups pinot grigio wine
In a heavy pot, mix together the chopped pineapple, the grated lemon peel, the lemon juice (2 tbsp), and the wine.
Let set overnight.
The next day put pot on a medium flame and bring to a mild boil.
Add the sugar and bring back to a boil.
Continue to boil for about an hour or until the jelly-stage is reached.
If desired, use a potato masher to break-up the larger pineapple pieces.
Ladle into jars, seal and water bath process for 10-mins.
When processed, invert the jars to cool for an hour, then upright them. This prevents all pineapple chunks from floating to the top of the jar.
This yields 3 half-pints with a little left over for the fridge.
Blackberry Wine
8 quarts fresh blackberries
10 pounds granulated sugar
4 1/2 gallons water
In a clean 10-gallon crock jar or plastic bottled water jar, add the sugar. Heat water to 100° then add to the sugar. Dissolve thoroughly. Measure out 8 quarts of fresh, good quality fruit and pour into the sugar and water mixture.
Cover the crock with a cheesecloth and secure tightly with butcher's twine or place a wine-making air-lock device in the mouth of a water jar. Place in a cool, dark place and allow to ferment for 6 weeks. At the same time each week stir the mixture in crock or shake the bottle well to blend the ingredients. When done, strain the wine through a few layers of cheesecloth 2 to 3 times, then bottle and store in a cool dark place.
10 pounds granulated sugar
4 1/2 gallons water
In a clean 10-gallon crock jar or plastic bottled water jar, add the sugar. Heat water to 100° then add to the sugar. Dissolve thoroughly. Measure out 8 quarts of fresh, good quality fruit and pour into the sugar and water mixture.
Cover the crock with a cheesecloth and secure tightly with butcher's twine or place a wine-making air-lock device in the mouth of a water jar. Place in a cool, dark place and allow to ferment for 6 weeks. At the same time each week stir the mixture in crock or shake the bottle well to blend the ingredients. When done, strain the wine through a few layers of cheesecloth 2 to 3 times, then bottle and store in a cool dark place.
Basic Plum Wine Recipe
3.5 qt. water
2 lbs sugar or 2 lbs. light honey
4 lbs. ripe sweet plums or 3 lbs. wild plums
5 tsp. acid blend (Do not use with wild plums)
1/8 tsp. tannin
1 tsp. yeast nutrient
1 Campden tablet (recommended)
1/2 tsp. pectic enzyme
Champagne or Montrachet yeast
Boil water and sugar/honey. If using honey, skim the scum.
Wash, stem, and pit the plums. Cut into small pieces saving the juice.
Put in straining bag in bottom of primary fermenter and mash.
Pour hot sugar water over fruit and fill up to 1-gallon mark.
When cooled add acid, tannin, nutrient and Campden tablet. Cover and fit with air lock.
After 12 hours add the pectic enzyme.
24 hours later add yeast and stir.
Remove straining bag after a week.
When must reaches Specific Gravity of 1.030, rack to secondary fermenter.
Rack again in 2-3 weeks.
Rack again in 2-6 months.
After it ferments out, stabilize with Campden tablets or stabalizer and add 2-6 oz of sugar to sweeten if needed.
Bottle and age 6-12 months.
2 lbs sugar or 2 lbs. light honey
4 lbs. ripe sweet plums or 3 lbs. wild plums
5 tsp. acid blend (Do not use with wild plums)
1/8 tsp. tannin
1 tsp. yeast nutrient
1 Campden tablet (recommended)
1/2 tsp. pectic enzyme
Champagne or Montrachet yeast
Boil water and sugar/honey. If using honey, skim the scum.
Wash, stem, and pit the plums. Cut into small pieces saving the juice.
Put in straining bag in bottom of primary fermenter and mash.
Pour hot sugar water over fruit and fill up to 1-gallon mark.
When cooled add acid, tannin, nutrient and Campden tablet. Cover and fit with air lock.
After 12 hours add the pectic enzyme.
24 hours later add yeast and stir.
Remove straining bag after a week.
When must reaches Specific Gravity of 1.030, rack to secondary fermenter.
Rack again in 2-3 weeks.
Rack again in 2-6 months.
After it ferments out, stabilize with Campden tablets or stabalizer and add 2-6 oz of sugar to sweeten if needed.
Bottle and age 6-12 months.
Muscadine Grape Wine
6 lbs ripe Muscadine Grapes
2-1/4 lbs granulated sugar
3 qts water
1 tsp pectic enzyme
1 tsp yeast nutrient
1 crushed Campden tablet
1 packet Montrachet wine yeast
Boil the water and dissolve the sugar in it. While sugar-water is cooling, wash, de-stem and crush the grapes, being sure to wear rubber gloves. Pour crushed grapes into nylon straining bag, tie securely, and put in primary. Pour water over grapes, add crushed Campden tablet and yeast nutrient, and cover primary securely. After 12 hours add pectic enzyme. Wait additional 12 hours and measure both specific gravity and acid. S.G. should be 1.100 to 1.103; acidity no higher than 7 p.p.t. tartaric. Correct S.G. if required by adding additional sugar, acid by using one of three methods described below following recipes, if required. Add yeast, re-cover primary, and squeeze nylon bag lightly and stir must twice daily for about 6-7 days or until S.G. drops to 1.030. Press pulp well to extract liquid. Pour into secondary fermentation vessel, fit airlock, and let stand 3 weeks. Rack and top up, then rack again in 2 months and again after additional 2 months. If wine has cleared, bottle. If not, wait until wine clears, rack again and bottle. This wine may be sweetened before bottling by stabilizing, waiting 10-12 hours, then adding 2/3 to 1-1/3 cup sugar-water per gallon (2 parts sugar dissolved in 1 part water. May taste after one year, but improves remarkably with age (2-4 years).
2-1/4 lbs granulated sugar
3 qts water
1 tsp pectic enzyme
1 tsp yeast nutrient
1 crushed Campden tablet
1 packet Montrachet wine yeast
Boil the water and dissolve the sugar in it. While sugar-water is cooling, wash, de-stem and crush the grapes, being sure to wear rubber gloves. Pour crushed grapes into nylon straining bag, tie securely, and put in primary. Pour water over grapes, add crushed Campden tablet and yeast nutrient, and cover primary securely. After 12 hours add pectic enzyme. Wait additional 12 hours and measure both specific gravity and acid. S.G. should be 1.100 to 1.103; acidity no higher than 7 p.p.t. tartaric. Correct S.G. if required by adding additional sugar, acid by using one of three methods described below following recipes, if required. Add yeast, re-cover primary, and squeeze nylon bag lightly and stir must twice daily for about 6-7 days or until S.G. drops to 1.030. Press pulp well to extract liquid. Pour into secondary fermentation vessel, fit airlock, and let stand 3 weeks. Rack and top up, then rack again in 2 months and again after additional 2 months. If wine has cleared, bottle. If not, wait until wine clears, rack again and bottle. This wine may be sweetened before bottling by stabilizing, waiting 10-12 hours, then adding 2/3 to 1-1/3 cup sugar-water per gallon (2 parts sugar dissolved in 1 part water. May taste after one year, but improves remarkably with age (2-4 years).
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