| Recipes |
| Strawberry Wine I have a gallon fermenting and this is the recipe I used. It came from a good source but I did a few things different than the original recipe. Try it, see how you like it and please let me know. -3 1/2 lbs fresh strawberries -1/4 lb golden raisins -1/4 lb regular raisins or dates -2-1/2 lbs granulated cane sugar -1 1/2 tsp acid blend -2 tsp pectic enzyme -1/4 tsp tannin -1 Campden tablet -1/2 tsp yeast nutrient -wine yeast Wash fruit and chop into small pieces. Place all fruit into a nylon bag (jelly bag). Pour sugar into a pot and cover with water. Heat enough to melt sugar then cool. Dissolve tannin in small amount of water. Place nylon bag, sugar, tannin and acid blend in primary fermentor. Stir well to make sure everything is mixed and dissolved. Cover. After two hours have passed crush and dissolve Campden table in small amount of water and add to must. 10 hours later add pectic enzyme. Take an initial Specific Gravity. After an additional 12 hours add yeast and cover. Stir daily. If you used Champagne yeast allow must to set for 7 days, if you used general purpose wine yeast about three days will be plenty. Now take nylon beg out and hang over fermentor for about two hours to allow all juice to drop out. Pour all liquid into secondary fermentor and top-up with enough water to make up 1 gallon. Perform an acid test. It should be around .60%. Abjust as necessary, to high-add water, to low-add acid. Should be done in small increments and test in between. Fit with fermentation trap and place in a dark area. Rack every 30 days until clear. Bottle. Sould allow to age at least on year. Enjoy. Happy Fermenting! |
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| Pumpkin wine This is the recipe with the variations I added from the two different recipes. Hope it works well for you. -5 lbs grated pumpkin flesh -2-1/2 lbs granulated sugar plus one cup -1 cup brown sugar -2-1/2 teaspoons acid blend -1 teaspoon yeast nutrient -1/4 teaspoon grade tannin -1 Campden tablet, crush and dissolve in water -1 Package Lalvin K1-V1116 Montpellior yeast -Enough wine to make up 1 gallon Boil half the water and dissolve sugar. Place grated pumpkin flesh and put it in the bottom of the primary fermenter. Pour boiling water over pumpkin flesh. Let cool until at room temperature. Add acid blend, yeast nutrient and grape tannin. Don't add yeast yet. Cover and let sit over night. The next day remove one cup of juice from must and added yeast. Allow to dissolve and grow for a couple of hours or follow directions on yeast packet. Add yeast and stir. Stir everyday for three days and on the third day stir twice a day. Stir three more days or until the S.G. is 1040. Strain through nylon bag and let pumpkin drain into fermenter. Now transfer into secondary fermenter. (jug or carboy) Allow room for foaming and install airlock. After a few days, top-up. After about three to four weeks rack. Keep rcking every three or four weeks until clear and then bottle. This wine will be drinkable in six months but better after one year. |
| Habanero Wine (HOT, HOT, HOT!!!!!) or any hot pepper This wine is intended for an insainly hot cooking wine. If you have buddies over and need to test their manhood, you can pour them a glass and watch them drink it down. I have not made this yet but it is on my list. Enjoy but be careful. -8 large ripe Habanero peppers (any varity) -1 lb golden raisins chopped -2 lbs granulated cane sugar -1 1/2 tsp acid blend -1 1/8 tsp pectic enzyme -1/8 tsp tannin -1 crushed Campden tablet -3/4 tsp yeast nutrient -1 packet Champagne Yeast First of all, if you touch anything to a Habanero pepper you will regret it. These are the hottest peppers in the world and the will set you on fire. Wear rubber gloves and take caution when cutting the peppers. Goggles would not be a bad idea. Slice the peppers and remove the seeds. Coarsely chop peppers in a blender with two cups of water. Add chopped raisins to nylon jelly bag. Keeping the bag over the primary, pour peppers in with raisins. Tie the bag and leave in primary then add all other ingredients with the exception of the pectic enzyme and yeast. Stir until everything is dissolved. Cover and set aside for twelve hours. Add pectic enzyme, cover and set aside another twelve hours. Add yeast and cover, stir everyday for seven days. Squeeze all juice out of bag and transfer to a secondary fermenter and install airlock. The goal is to get it as dry as possible so ferment it until all the sugar is out. After sixty days of fermentation, rack. After thirty more days rack again and one more time after an additional thirty days. When it clears, bottle. You can use 750mL bottles but I recommend smaller ones. I guarantee you, you will not use 750mL at one time. A little will go a long way This recipe calls for tannin which will allow it to age but you can use it right after bottling. Enjoy and Happy Fermenting!! |