wine recipes

[thecommie]

Almond Wine

Like a mild amaretto.

Ingredients
1 cup whole almonds
2 lemons, juice and rind
1 1/2 pounds light raisins
5 cups granulated sugar
1 teaspoon yeast nutrient
1 campden tablet
1 teaspoon pectic enzyme
1 package wine yeast
water



Chop almonds and raisins finely in a food processor. DO NOT over process almonds or you will end up with almond butter. Place in a large pot and cover with water. Simmer for 1 hour, adding water periodically to prevent scorching. Strain out solids and place liquid in primary fermentor.

Add water to make up to 1 gallon and all other ingredients except the yeast. Let sit overnight. Check specific gravity -- it should be between 1.090 and 1.100. Add yeast. Stir daily for five or six days, until frothing stops. This may be slow to start fermenting.

Strain. Siphon into secondary fermentor and attach airlock.

For a dry wine, rack in three weeks, and every three months for one year. Bottle.

For a sweet wine, rack at three weeks. Add 1/2 cup sugar dissolved in 1 cup wine. Stir gently, and place back into secondary fermentor. Repeat process every six weeks until fermentation does not restart with the addition of sugar. Rack every three months until one year old. Bottle. :P

[thecommie]

Apricot Wine

We made a 5 gallon batch of this wine. We started drinking it at 10 months and did not care for it. A few months later, we thought it was the best wine had made to date. First impressions don't count for much in wine making.

Ingredients

10 cups apricots, halved and pitted
4 1/2 cups granulated sugar
1 teaspoon yeast nutrients
1 1/2 teaspoon acid blend
1/2 teaspoon pectic enzyme
1/4 teaspoon tannin
1 campden tablet
1 gallon water, hot
1 package wine yeast



Place fruit in primary fermentor. Add water, sugar, nutrients, acid, pectic enzyme, tannin and campden tablet. Stir to dissolve sugar. Let sit overnight.

Next day, Specific Gravity should be 1.090 - 1.095. Stir in yeast. Stir daily for 5 to 6 days or until Specific Gravity is 1.040. Strain out fruit and squeeze as much juice out of it as you can. Siphon into secondary fermentor and add airlock.

For a dry wine, rack in three weeks, and every three months for one year. Bottle.

For a sweet wine, rack at three weeks. Add 1/2 cup sugar dissolved in 1 cup wine. Stir gently, and place back into secondary fermentor. Repeat process every six weeks until fermentation does not restart with the addition of sugar. Rack every three months until one year old. Bottle.

If wine is not clear, or still has quite a bit of sediment forming between rackings, Fine the wine as follows.

Use wine finings or plain gelatin. Gelatin: use 1 teaspoon per 6 gallons of wine. Finings: 1/2 teaspoon per 5 gallons or as per package directions. Soak in 1/2 cup cold water for 1/2 hour. Bring to a boil to dissolve. Cool. Stir into wine. Let sit 10 to 14 days. Rack. If not clear enough yet, repeat process. DO NOT increase amount of gelatin or finings. The mixture will stay suspended in the wine, preventing it from ever clearing. Bottle once wine is clear.

The wine is best if you can refrain from drinking it for one full year from the date it was started

[thecommie]

Birch Wine

Birch sap is sweet like Maple sap. The difference is that the Birch sap has a lower concentration of sugar, so it takes about 80 gallons of sap to make one gallon of syrup as compared to only 40 gallons of maple sap to make a gallon of syrup. That does not mean that the home winemaker cannot gather enough sap to make some wine.

Ingredients

1 gallon birch sap
4 1/2 cups granulated sugar
2 oranges or 1 lemon, sliced thin
campden tablets
1 package wine yeast



Place birch sap in primary fermentor. Add sugar. Stir to dissolve. Add oranges or lemon. Let sit overnight.

Next day, Specific Gravity should be 1.090 - 1.100. Stir in yeast. Stir daily for 5 to 6 days or until Specific Gravity is 1.040. Strain out fruit and squeeze as much juice out of it as you can. Siphon into secondary fermentor and add airlock.

For a dry wine, rack in three weeks, and every three months for one year. Bottle.

For a sweet wine, rack at three weeks. Add 1/2 cup sugar dissolved in 1 cup wine. Stir gently, and place back into secondary fermentor. Repeat process every six weeks until fermentation does not restart with the addition of sugar. Rack every three months until one year old. Bottle.

The wine is best if you can refrain from drinking it for one full year from the date it was started.

NOTE:

To get your birch sap without harming the tree:
Harvest in springtime. Cut only one or two low branches per tree, about the

[thecommie]

Blueberry Wine
You can also use these recipes using Saskatoon Berries, Bilberries or Cranberries
in place of the Blueberries.

Ingredients
Blueberry Wine Blueberry Port
4 to 5 cups blueberries
5 cups granulated sugar
2 teaspoon acid blend
1/2 tsp pectic enzyme
1 teaspoon nutrients
2 campden tablet
1 package wine yeast
water
6 pounds (12 cups) blueberries
1/2 cup Dry malt
4 cups granulated sugar
1/2 teaspoon acid blend
1/2 teaspoon pectic enzyme
1 teaspoon yeast nutrient
2 campden tablet
1 package Sherry or Port yeast
water

Crush the fruit. Add 12 cups of water and all other ingredients except the yeast. Stir well to dissolve sugar. Let sit overnight.

Specific gravity should be between 1.090 and 1.095. Sprinkle yeast over the mixture and stir. Stir daily for five days.

Strain the must and squeeze the juice out. Siphon into secondary fermentor, add water to make up volume and attach airlock.

For a dry wine, rack in three weeks, and every three months for one year. Bottle.
NOTE: You must finish wine dry if making Port.

For a sweet wine, rack at three weeks. Add 1/2 cup sugar dissolved in 1 cup wine. Stir gently, and place back into secondary fermentor. Repeat process every six weeks until fermentation does not restart with the addition of sugar. Rack every three months until one year old. Bottle.

The wine is best if you can refrain from drinking it for one full year from the date it was started.



NOTE:

If desired, 1 cup red grape concentrate may be added to the Blueberry Wine at the time of bottling for a fuller flavour. If used, also add 1/2 teaspoon Stabilizer to prevent restarting fermentation.

[thecommie]

arrot Wine
Carrots have a natural sweetness, but lack acid.
With the addition of some orange juice, carrots will make an interesting wine.

Ingredients
3 1/2 pounds carrots
1 pound raisins
5 cups granulated sugar
1/2 teaspoon yeast energizer
6 oranges, juice and rind
1/4 teaspoon tannin
1 campden tablet
1 package wine yeast
1 gallon water



Wash and scrub carrots. Chop into small pieces. Put in a pot with 3 liters (about 12 cups) of water. Boil until soft -- about 15 to 20 minutes. Strain the liquid into primary fermentor. DO NOT PRESS.

Put the carrot pieces back into pot and add another 3 liters (12 cups) water. Boil 5 minutes. Strain into primary fermentor. DO NOT PRESS. Discard the pulp. Add enough water to the liquid to make 1 gallon.

Chop raisins and add to fermentor. Add all other ingredients except the yeast. Let sit overnight. Check specific gravity -- it should be between 1.090 and 1.100. Add yeast. Stir daily for three or four days, until frothing stops.

Do not let the wine stand on the must for more than 5 days. The orange peel will start to make it bitter.

Strain. Siphon into secondary fermentor and place airlock.

For a dry wine, rack in three weeks, and every three months for one year. Bottle.

For a sweet wine, rack at three weeks. Add 1/2 cup sugar dissolved in 1 cup wine. Stir gently, and place back into secondary fermentor. Repeat process every six weeks until fermentation does not restart with the addition of sugar. Rack every three months until one year old. Bottle.

[thecommie]

Choke Cherry Wine

Since Choke Cherries are too small to pit, wine or jelly is about all you can do with them.

Ingredients
2 pounds choke cherries
1 pound raisins
5 cups granulated sugar
1 campden tablets
1 teaspoon nutrients
1/2 teaspoon pectic enzyme
1 large lemon (juice only)
1 package wine yeast
1 gallon water

Crush cherries. The goal here is the break the skin of every fruit to help the juice leach into the water, but not to damage the stones. Place them in the primary fermentor. Add enough cold water to cover. Stir in crushed campden tablet and pectic enzyme. Let sit overnight.

Add the balance of the ingredients (except yeast). Check the specific gravity. It should be between 1.100 and 1.110. Add yeast and mix in well. Cover primary fermentor. Stir daily for five to six days, until frothing ceases.

Strain fruit, squeezing out as much juice as possible. Put into secondary fermentor and attach airlock. Finish as for dry wine or sweet wine below.

Finishing
For a dry wine, Rack in three weeks and return to secondary fermentor. Rack again in three months, and every three months until 1 year old. Bottle.

For a sweet wine, rack at three weeks. Add 1/2 cup sugar dissolved in 1 cup wine. Stir gently, and place back into secondary fermentor. Repeat process every six weeks until fermentation does not restart with the addition of sugar. Rack every three months until one year old. Bottle.

Ths wine is best if you can refrain from drinking it for a year and a half from the date it was started.

[thecommie]

Concord Grape Wine

I was pleasantly surprised to find a mature grape vine in my backyard after moving. It has been neglected for years, so my first harvest was small. I did not want to add store-bought grapes to my wine, so I made this recipe that uses half the usual amount of fruit.

Ingredients
6 cups concord grapes
4 cups granulated sugar
1 campden tablet
1 teaspoon nutrients
4 teaspoons lemon juice
1 package wine yeast
water



Method
Crush grapes. The goal here is the break the skin of every fruit to help the juice leach into the water, but not to damage the seeds. Place them in the primary fermentor. Add 12 cups water. Stir in all other ingredients EXCEPT yeast. Let sit for overnight.
Check the specific gravity. It should be between 1.090 and 1.100. Add yeast and mix in well. Cover primary fermentor. Stir daily for five to seven days, until frothing ceases.

Strain into secondary fermentor, squeezing out as much liquid as possible from the grapes, and attach airlock. Finish as for dry wine or sweet wine below.

Finishing
For a dry wine, Rack in two weeks and return to secondary fermentor. Rack again in one month, and then every month until 6 months old. Bottle.

For a sweet wine, rack at two weeks. Add 1/2 cup sugar dissolved in 1 cup wine. Stir gently, and place back into secondary fermentor. Repeat process every four weeks until fermentation does not restart with the addition of sugar. Rack every month until clear. Bottle.

This wine will be ready to drink in 6 to 8 months. Use it all before it is 2 years old.

[thecommie]

Crabapple Wine

Now at three years of age, this is the best white wine I have ever made.

Ingredients
6 pounds crabapples (about 6 quarts)
water
2 campden tablets
1/4 teaspoon pectic enzyme
1 package wine yeast
1 teaspoon nutrients
3 pounds granulated sugar (about 6 3/4 cups)
honey



Crush apples -- DO NOT cut seeds open. Place in primary fermentor. Add enough water to cover apples. Crush and stir in campden tablets. Add pectic enzyme and stir well. Let sit overnight.

The next day, add yeast and nutrients. Stir. Leave for 5 days, stirring each day.

On the 6th day, strain and discard apples. Add sugar. Make up to one gallon with water. Specific Gravity should be 1.100. Put into secondary fermentor with an airlock. Three weeks after fermentation has stopped, siphon off the lees. Mix 1/2 cup honey with 1 cup wine. Stir honey mixture back into the wine. Put back into secondary fermentor. Fermentation should begin again. If it does not, add 1/2 teaspoon nutrients.

If you want a sweet wine, repeat the honey addition one or two more times, until fermentation does not start again when honey is added. For a dry wine, Rack every three months and do not add more honey.

When wine is 6 to 12 months old, bottle. Wine is ready to drink one year after the date the batch was started.

NOTE:

The honey gives this wine a smoothness that cannot be achieved as well with just sugar. The drawback is that honey will create more sediment in the bottle if not racked every three months, making long term storage more of a problem. Try boiling the honey with water (instead of disolving it in wine). Skim off the foam until no more foam forms. Cool the honey mixture before adding to the wine.

[thecommie]

Nothing-But-Blackberry Wine

Adrian van Leest of Australia passed this recipe on to me. He has been making wines successfully for years using no water to dilute his juice.

Adrian says: "At first the wine is quite harsh and raw, but after 12 months the fruit starts to integrate and win the battle over the tannins and acid, and after two years it is simply heavenly. More sugar can, of course, be used according to taste. I prefer it dry like a genuine red wine."

Ingredients
7 kg blackberries, fresh (15 pounds)
1 kg granulated sugar (4 1/2 cups)
1 teaspoon yeast nutrient
2 campden tablet
1/2 teaspoon pectic enzyme (pectinol)
1 package wine yeast



Do not use overripe or spoiled berries. Crush the berries and place in primary fermentor. Add sugar, pectic enzyme and crushed campden tablets (use 1 tablet per 5 kg of fruit). Stir well to dissolve sugar. Activate a batch of yeast (In a clean jar, put 1/2 to 1 cup water or orange juice and 1 teaspoon sugar. Add 1 pkg yeast. Cover tightly and shake well. Loosen top to allow CO2 to escape.) Let sit 24 hours.

Add yeast starter to berries. Stir well. Cover loosely and stir several times per day for 4 days. This is necessary because the juice separates from the solids, creating a very think crust on top of the wine. This crust must be broken to allow the CO2 to escape.

Strain the must and squeeze out as much juice as you can from the fruit. Siphon into secondary fermentor and attach airlock.

For a dry wine, rack in three weeks, and again in 4 weeks. Continue racking every month until wine is clear. Bottle.

For a sweeter wine, rack at three weeks. Add 1/2 cup sugar dissolved in 1 cup wine. Stir gently, and place back into secondary fermentor. Repeat process every six weeks until fermentation does not restart with the addition of sugar. Rack every month until wine is clear. Bottle.

This wine is best if you can refrain from drinking it for two full years from the date it was started.

NOTE:

Because this recipe requires more time to age, it is a good idea to make more than one gallon. It is a real tragedy to have only one bottle of wine left when it reaches its peak.

[thecommie]

Rice Saki

Use raw rice rather than polished rice, if possible.

Ingredients
2 1/2 pounds rice
1 pound raisins
2 1/2 pounds honey
1 tablespoon acid blend
3/4 teaspoon energizer
1 campden tablet
1 package sherry yeast
water



Wash rice. Place in primary fermentor. Add raisins. Pour 1 gallon hot water into fermentor. Add all other ingredients except yeast. Let sit overnight.

Specific Gravity should be 1.100. Add yeast. Stir daily for 5 to 7 days. Strain out the pulp and put wine into secondary fermentor. Attach airlock. Rack when Specific Gravity reaches 1.020. Rack again when Specific Gravity reaches 1.010. Continue to rack every 3 months for 1 year. This method will yield a dry wine.

For a sweeter wine, add 1/2 cup honey at each racking. Rack every 6 weeks, adding more honey, until fermentation has ceased. Then rack every 3 months for 1 year with no further honey additions.

Bottle the wine when you are sure it is stable.

NOTE:

The nature of honey makes this wine require frequent racking. A very fine sediment will accumulate in the bottle if it sits for more than a few months before drinking. This may be minimized if the following steps are taken:
Boil the honey in some water in a large pot -- it will boil up quite high. Allow it to simmer while skimming the foam off the top. Continue until it no longer forms any foam.

If adding honey for a sweet wine, boil 1/2 cup honey with 1 cup water instead of in some of the mead. Skim as above. Allow to cool completely before putting it into the wine.

[thecommie]

Banana Wine

You must be very patient to make this wine. It takes a long time to clear. Using very ripe fruit will improve the clearing time.
Add some starch enzyme if you have it.

Ingredients
3 pounds bananas
1 1/2 cups light raisins
5 cups granulated sugar
2 lemons
2 campden tablets
1 teaspoon nutrients
water
1 package wine yeast



Peel and slice bananas. Chop 1/10 to 1/2 of the banana peels. Place both in a large saucepan with 6 cups water. Bring to a boil and simmer for 30 minutes. Strain out pulp.

Put sugar, raisins, campden tablets and the juice of the lemons into primary fermentor. Pour hot banana liquid over sugar mixture and stir to dissolve. Make up to 1 gallon with cold water. Let sit overnight.

The next day, add nutrients and yeast. Leave for 5 days, stirring daily. There will be heavy foaming during fermentation.

On the fifth day, siphon into secondary fermentor before stirring, being careful not to disturb the sediment on the bottom. If necessary, make up to volume with water. Attach airlock. Siphon the wine off the sediment after three weeks. Return wine to fermentor.

For a dry wine, Rack every three months for a year.

For a sweet wine, add 1/2 cup sugar dissolved in 1 cup wine at each racking until fermentation does not start again when sugar is added.

Continue racking wine every two to three months until it is clear. Bottle.

Variation
Use brown sugar (or demerara sugar) in place of the granulated sugar.
For a spiced wine, add one or all of the following:
1 ounce bruised ginger root
1 ounce whole cloves
1 - 4 inch cinnamon stick
If you want to leave out the banana peels, add 1/4 teaspoon tannin.

[thecommie]

Brussel Sprout Wine
Ingredients

5 cups brussel sprouts
1 cup raisins
6 1/2 cups granulated sugar
1 teaspoon yeast nutrients
2 lemons
1 campden tablet
water
1 package wine yeast



Put water on to boil. Shred brussel sprouts and place in primary. Chop raisins and add to primary. When water boils, pour over cabbage and raisins. Add sugar, stirring to dissolve. Let sit overnight.

Next day, Specific Gravity should be 1.090 - 1.100. Slice lemons thin, including rind, and add to primary. Stir in all remaining ingredients, including yeast.

Leave in primary fermentor for 5 days, stirring daily.

Strain into secondary and attach airlock.

For a dry wine, rack in three weeks, and every three months for one year. Bottle.

For a sweet wine, rack at three weeks. Add 1/2 cup sugar dissolved in 1 cup wine. Stir gently, and place back into secondary fermentor. Repeat process every six weeks until fermentation does not restart with the addition of sugar. Rack every three months until one year old. Bottle.

If wine is not clear, or still has quite a bit of sediment forming between rackings, Fine the wine as follows:

Use wine finings or plain gelatin. Gelatin: use 1 teaspoon per 6 gallons of wine. Finings: 1/2 teaspoon per 5 gallons or as per package directions. Soak in 1/2 cup cold water for 1/2 hour. Bring to a boil to dissolve. Cool. Stir into wine. Let sit 10 to 14 days. Rack. If not clear enough yet, repeat process. DO NOT increase amount of gelatin or finings. The mixture will stay suspended in the wine, preventing it from ever clearing. Bottle once wine is clear.

The wine is best if you can refrain from drinking it for one full year from the date it was started.

Variations
Use one or more of the following suggestions:

Use brown sugar instead of white sugar.
Add 1 cup chopped almonds.
Use only 4 cups brussel sprouts, and add 3/4 cup chopped onion.
Use 4 oranges in place of the 2 lemons.
For a fuller bodied wine, increase raisins to 2 to 3 cups.

[thecommie]

cherry wine
Ingredients
6 pounds cherries
1 pound raisins
5 cups granulated sugar
2 campden tablets
1 teaspoon nutrients
3/4 teaspoon pectic enzyme
1 large orange (juice only)
1 package wine yeast
water



Method 1
Crush cherries. The goal here is the break the skin of every fruit to help the juice leach into the water, but not to damage the stones. Place them in the primary fermentor. Add enough cold water to cover. Stir in crushed campden tablets and pectic enzyme. Let sit for 2 days.
Strain fruit, squeezing out as much juice as possible. Add the balance of the ingredients (except yeast) and make up to 1 gallon with water. Check the specific gravity. It should be between 1.090 and 1.110. Add yeast and mix in well. Cover primary fermentor. Stir daily for three to five days, until frothing ceases.

Put into secondary fermentor and attach airlock. Finish as for dry wine or sweet wine below.

Method 2
Remove pits from the cherries, being careful not to damage the stones. Place fruit in a large saucepan. Add enough cold water to cover. Simmer over low heat (or in a double boiler) for 1 hour. DO NOT let it boil dry.
Strain the pulp out of the juice. Mix the pulp with some hot water and strain it again.

In primary fermentor, combine sugar, orange juice, campden tablets, nutrients and warm juice. Cool to 85'F (30'C). Add pectic enzyme. Let sit overnight.

Add water to make up to one gallon. Add wine yeast. Cover and stir daily for two days. Siphon into secondary fermentor and attach airlock. Finish as for dry wine or sweet wine below.

Finishing
For a dry wine, Rack in three weeks and return to secondary fermentor. Rack again in three months, and every three months until 1 year old. Bottle.

For a sweet wine, rack at three weeks. Add 1/2 cup sugar dissolved in 1 cup wine. Stir gently, and place back into secondary fermentor. Repeat process every six weeks until fermentation does not restart with the addition of sugar. Rack every three months until one year old. Bottle.

Ths wine is best if you can refrain from drinking it for a year and a half from the date it was started.

NOTE:

I have two varieties of cherry growing in my backyard. Big, sweet Black Cherries, and a much smaller, yellow with red blush cherry. Both are pleasant for eating. Varieties may be combined in one batch of wine, or separate batches made for each variety. I have not yet decided which way to go. Since the trees are still in bloom, I have time to decide.
-- Rox

[thecommie]

Clover Wine

Another weed, another batch of wine.

Ingredients
1 cup honey
6 cups sugar
3 lemons
2 oranges
2 tablespoon acid blend
1 gallon purple clover blossoms (lightly packed)
1 teaspoon nutrients
3 campden tablets
1 package wine yeast
water



Boil the honey in 4 cups water in a large pot -- it will boil up quite high. Allow it to simmer while skimming the foam off the top. Continue until it no longer forms any foam.

Add sugar and 12 cups water. Bring to a boil. Add nutrients and campden tablets. Remove from heat.

In primary fermentor, combine clover flowers, fruit juices and grated rinds. Pour boiling sugar mixture over the flowers. Cover and let sit overnight.

Specific Gravity should be 1.100. Add yeast. Stir daily for 5 days.

Strain and put liquid in secondary fermentor. Attach an airlock. Rack when fermentation ceases, about 6 weeks. Continue to rack every 3 months for 1 year.

This method will yield a dry wine. For a sweeter wine, add 1/2 cup honey dissolved in 1 cup wine. Rack every 6 weeks, adding more honey, until fermentation has ceased. Then rack every 3 months for 1 year with no further honey additions.

Bottle the wine when you are sure it is stable.

NOTE:

The nature of honey makes this wine require frequent racking. A very fine sediment will accumulate in the bottle if it sits for more than a few months before drinking. This may be minimized if the following steps are taken:
Boil the honey in water in a large pot -- it will boil up quite high. Allow it to simmer while skimming the foam off the top. Continue until it no longer forms any foam.

If adding honey for a sweet wine, boil 1/2 cup honey with 1 cup water instead of in some of the wine. Skim as above. Allow to cool completely before putting it into the wine.

[thecommie]

Corn Squeezins

Traditionally, Corn Squeezins is the fermented juice of the corn stalks after processing the corn. This recipe also uses a by-product -- the water the corn was cooked in. Be sure not to salt the water when you cook the corn!

Ingredients
12 cobs sweet corn
4 cups corn syrup
2 oranges, juice only
1 teabag
1/2 teaspoon yeast energizer
1 campden tablet
1 package wine yeast
1 gallon water



Cook corn on the cob for supper. DO NOT salt the water. Reserve cooking water for the wine.

Put corn water into primary fermentor. Add all other ingredients except yeast. Add enough water to the liquid to make 1 gallon. Let sit overnight.

Check specific gravity -- it should be between 1.090 and 1.100. Add yeast. Stir daily for three or four days, until frothing stops.

Strain. Siphon into secondary fermentor and attach airlock.

For a dry wine, rack in three weeks, and every three months for one year. Bottle.

For a sweet wine, rack at three weeks. Add 1/2 cup corn syrup dissolved in 1 cup wine. Stir gently, and place back into secondary fermentor. Repeat process every six weeks until fermentation does not restart with the addition of syrup. Rack every three months until one year old. Bottle.

NOTE:

The 12 cobs of corn is a minimum. You can get a fuller flavour if you cook more than 12 cobs in your water. Also, if you don't use that many at one time, you can freeze the corn water until you have enough.
If you end up with more than one gallon of corn water, you can leave the pot on low heat to evaporate the excess. This also has the effect of condensing the flavour.

-- thecommie

[thecommie]

Cucumber Wine

Cucumbers have a high water content, so be careful to not add too much water in the beginning.

Ingredients
4 pounds cucumbers
3 campden tablets
2 oranges
2 lemons
7 cups sugar
pectic enzyme
nutrients
1 package wine yeast
water



Wash cucumbers. Leave skin on. Chop cucumbers and place in primary fermentor.

Wash oranges and lemons. Slice thinly and add to cucumbers. Stir in sugar and nutrients.

Pour 16 cups boiling water over mixture. Stir to dissolve sugar. Let cool. Add pectic enzyme.

The next day, check specific gravity -- it should be between 1.090 and 1.100. Add yeast. Stir daily for five days, until frothing stops.

Strain. Siphon into secondary fermentor and attach airlock.

For a dry wine, rack in three weeks, and every three months for one year. Bottle.

For a sweet wine, rack at three weeks. Add 1/2 cup corn syrup dissolved in 1 cup wine. Stir gently, and place back into secondary fermentor. Repeat process every six weeks until fermentation does not restart with the addition of syrup. Rack every three months until one year old. Bottle.

Variations

Instead of granulated sugar, try honey or brown sugar.
For a spiced wine, add 1 ounce fresh ginger root, sliced thin, to the water before boiling it. Let it simmer for about 15 minutes before pouring it over the cucumbers.
NOTE:

This recipe makes 1 gallon of wine. To make a larger batch of wine, just multiply all ingredients by

[thecommie]

my last recipe

Pumpkin Wine



Ingredients
8 cups pumpkin
5 cups sugar
1 teaspoon yeast nutrient
3 teaspoon acid blend
1 campden tablet
1 pound raisins
1 package wine yeast
1 gallon water, boiling



Wash, trim, peel and chop (or grind) the pumpkin. Place in primary fermentor. Add raisins and boiling water. Let sit overnight.

Add all other ingredients except yeast. Stir well to dissolve sugar. Specific gravity should be between 1.090 and 1.095. Sprinkle yeast over the mixture and stir. Stir daily for three to five days, until specific gravity is 1.040.

Strain the must and squeeze out as much juice as you can. Siphon into secondary fermentor, make up to volume with water and attach airlock.

For a dry wine, rack in three weeks, and every three months for one year. Bottle.

For a sweet wine, rack at three weeks. Add 1/2 cup sugar dissolved in 1 cup wine. Stir gently, and place back into secondary fermentor. Repeat process every six weeks until fermentation does not restart with the addition of sugar. Rack every three months until one year old. Bottle.

The wine is best if you can refrain from drinking it for one full year from the date it was started.

Variations
For a spiced wine, add pumpkin pie spices. Try: A B C
1 - 4 inch cinnamon stick
1 inch fresh ginger root
3 whole nutmeg
1 - 4 inch cinnamon stick
1 inch fresh ginger root
1 teaspoon whole cloves
1 - 4 inch cinnamon stick
2 teaspoons whole cardamom seeds


Add spice to the pumpkin before adding the boiling water.

Try brown sugar in place of the granulated sugar.

[S7@1T3D]

Interesting...

[Random]

I love Google.

[thecommie]

Ingredients
1 gallon dandelion flowers, fresh
5 1/2 cups granulated sugar
1 teaspoon yeast nutrient
2 oranges, juice and rind
2 lemons, juice and rind
2 campden tablets
1 package wine yeast
1 gallon water, boiling
4 cups dandelion flowers, fresh
1 pound raisins
1 - 4 inch cinnamon stick
5 1/2 cups granulated sugar
1 teaspoon yeast nutrient
2 oranges, juice and rind
2 lemons, juice and rind
2 campden tablets
1 package wine yeast
1 gallon water, boiling



Pinch off any green calyces. Place in primary fermentor. Add water, and let cool. Add crushed campden tablets. Add raisins and cinnamon stick, if using. Let sit for three days, stirring frequently.

Strain and discard flowers. Add orange and lemon juice and grated rind. Stir in sugar and nutrients. Specific gravity should be between 1.100 and 1.110. Sprinkle yeast over the mixture and stir. Stir daily for three or four days, until frothing stops.

Strain. Siphon into secondary fermentor and place airlock.

For a dry wine, rack in three weeks, and every three months for one year. Bottle.

For a sweet wine, rack at three weeks. Add 1/2 cup sugar dissolved in 1 cup wine. Stir gently, and place back into secondary fermentor. Repeat process every six weeks until fermentation does not restart with the addition of sugar. Rack every three months until one year old. Bottle.

This wine is best if you can refrain from drinking it for two full years from the date it was started. It will definitely improve with age.

[thecommie]

Ingredients
6 cups sugar
1/2 pound raisins
2 oranges, juice and rind
8 cups fireweed blossoms (lightly packed)
1 teaspoon nutrients
2 campden tablets
1 package wine yeast
water



Boil the sugar in 1/2 gallon water. Pour into primary fermentor and add chopped raisins. Add 1/2 gallon water. Let sit overnight.

Specific Gravity should be 1.100. Add Fireweed flowers (make sure there are no stalks/leaves or other green parts) and all other ingredients including yeast. Stir daily for 4 days.

Strain and put liquid in secondary fermentor. Attach an airlock.

For a dry wine, rack in three weeks, and every three months for one year. Bottle.

For a sweet wine, rack at three weeks. Add 1/2 cup sugar dissolved in 1 cup wine. Stir gently, and place back into secondary fermentor. Repeat process every six weeks until fermentation does not restart with the addition of sugar. Rack every three months until one year old. Bottle

[Vallen]

Dude its not funny anymore fuck off

[thecommie]

whats not funny

[Vallen]

Do you read your thread. Your coping this shit from another website claiming it as your own.

[thecommie]

these are my grand mothers recipes

[headcase]

Your grandmother Roxanne?

[thecommie]

my grand ma claira

[thecommie]

this a quanadince we both have the same recipes

[thecommie]

there I changed my post happy?

[Vallen]

They still are word for word from that site. and you could just post a link.