HOMEMADE WINE

GRAPE WINE FROM STORE BOUGHT JUICE VIDEO

2010-08-08T19:28:00.000-07:00

WINEMAKING IN 7 STEPS

2010-08-08T19:00:00.001-07:00

MANGO WINE

2010-08-08T18:33:00.001-07:00

3-4 lbs fresh mango
2-1/2 lbs finely granulated sugar
7-1/4 pts water
1-1/2 tsp acid blend
1/2 tsp pectic enzyme
1 tsp yeast nutrient
1/4 tsp tannin
Montrachet or Champagne wine yeast

Put water on to boil. Meanwhile, peel the mangos, cut the flesh away from the large seed, and slice and dice the flesh. Pour diced flesh in nylon straining bag, tie bag and put in primary. Mash the flesh with your hands or a sterilized potato masher or piece of hardwood. Dissolve sugar in boiling water and pour over mashed fruit. Add acid blend, tannin and yeast nutrient. Cover and allow to cool to room temperature. Add pectic enzyme, cover primary and set aside for 12 hours. Add yeast and recover the primary. Squeeze bag 2-3 times daily for 10 days. Drip drain bag, squeeze gently to extract extra juice and discard pulp (or use to make a "second wine"). Allow wine to settle overnight, then rack into secondary. Top up and fit airlock. Rack again after 30 days and again every two months for six months.

THISTLE WINE

2010-08-08T18:21:00.001-07:00

Ingredients:

10 cup Un peeled thistle roots, scrubbed clean with a vegetable brush, then grated or ground
4.5 quart Cold Water
8 cup Sugar
1.5 cup Raisins
1.5 cup Kibbled Maize, dried corn kernels, or coarsley ground corn meal
2 Oranges - Juice of
2 Lemons - Juice of
1/4 teaspoon Wine Yeast

Preparation:

1. In a large non-reactive pot, combine the thistle roots with the cold water. Bring to a boil over high heat, reduce the heat to low, and simmer for 15 minutes, skimming any scum that forms.

2. Strain the liquid through a cheesecloth into a large food grade bucket. Add the sugar, raisins, kibbled maize and citrus juices. Using a long non-reactive spoon, stir until the sugar is dissolved.

Fermentation Instructions:

3. When the liquid has cooled to lukewarm, sprinkle the yeast on top. Cover with a nylon stocking and a loose fitting lid and allow to ferment for at least 14 days.

4. Strain the liquid into a cleaned glass carboy.In 6 - 12 months, the wine will be ready for bottling. During this time frame, the wine will be clearing, and should be siphoned from the lees into another clean glass carboy about once every 3 months. When sufficiently clear, the wine may be siphoned into sterilized wine bottles and corked. Enjoy

CLOVER WINE

2010-08-08T18:17:00.000-07:00

ingredients: 3 quart Red Clover Blossoms
1 gallon Boiling Water
6 cup Sugar
1/2 cup Wheat Berries
1/3 cup Raisins
1/4 teaspoon Wine Yeast

Preparation:

1. Place the flower heads in a large food grade bucket, and pour the boiling water over them. Cover with a porous lid, and allow to soak for 4 days.

2. Strain liquid into a large non-reactive pot. Bring to a boil over high-heat; then remove from the heat immediately.

3. Return the heated liquid to the bucket. Add the sugar, wheat berries, raisins, and use a long non-reactive spoon to stir until the sugar is dissolved.

Fermentation Instructions:

4. When the liquid has cooled to lukewarm - sprinkle the yeast on top. Cover with a nylon stocking and a loose fitting lid, and allow to ferment for at least 14 days.

5. Strain the liquid into a clean glass carboy and cover as appropriate. In 6 - 12 months the wine will be ready for bottling. During this time frame the wine will be clearing, and should be siphoned from the lees into another clean glass carboy about once every 3 months. When sufficiently clear, the wine may be siphoned into sterilized wine bottles and corked. Enjoy

WHEAT WINE

2010-08-08T18:10:00.001-07:00

3 lbs brown potatoes cut into small pieces (do not peel)
1 lb washed wheat
1 gallon water
2 lbs raisins
4 lbs unrefined sugar
1 ounce yeast

Boil water in large pot. Place all other ingredients, except yeast into large, sterilized glass container. Pour water into container and stir. Cool until room temperature. Add yeast and stir. Cover for two weeks, stirring twice daily.

Strain wine through a finely meshed bag and pour into another glass jar. Close jar loosely. Store in a dark, warm location. Skim any froth that may form. When froth has stopped developing, and no gas bubbles can be seen, fermentation has ceased. Seal jar with a cork. Let wine rest for at least one year, preferably two years before drinking.

ORANGE WINE

2010-08-08T17:41:00.001-07:00

Orange Wine

10 lbs very ripe oranges
6 lbs granulated sugar
2 gallons water
½ teaspoon grape tannin
2 teaspoons yeast nutrient
1 ounce wine yeast

Boil the two gallons of water in a large stockpot. Peel the oranges, carefully removing all of the pith. Separate the oranges into sections and remove the seeds. Place orange sections into a blender and liquefy. Place liquefied oranges, sugar, tannin, and yeast nutrient into primary fermentation container. Add boiling water and stir until sugar is dissolved. Cover and cool until mixture is room temperature. Add yeast, cover, and ferment for one week. Strain liquid through a finely meshed bag, and transfer to a glass secondary fermentation container. Seal with airtight lid, and rack once a month for four months. Stabilize, wait one week and rack into bottles. Age at least one year before drinking.

LEMON WINE

2010-08-08T17:25:00.001-07:00

6 Lemons
½ Pound of Raisins
4 Pounds of Sugar
1 Once of Yeast
1 Gallon of water
First add the sugar to the fermenting jug. Next cut the lemons in half and get them ready to be squeezed. Now bring the 1 gallon of water to a boil and squeeze all the lemons into the water, sitting the lemon rinds aside for later. Try to do this relatively quickly, but be sure to get all the juice. Now wait for the mixture to return to a boil, as soon as it does remove it from the heat and pour the mixture over the sugar and stir it until the sugar is completely dissolved. Now grate the lemon rinds into the mixture. Chop up the raisins and add them into it and then wait for the liquid to cool. After it has cooled down add the yeast and stir it in. Close up the jug and let the mixture sit for 14 days, after which you will want to strain the wine prior to bottling it

CHERRY WINE

2010-08-08T17:23:00.001-07:00

6 pounds of cherries
4.5 pounds of sugar
1 Gallon of Water
1 Ounce of Yeast
Take the cherries (stalks removed) and crush them into a pulp, but keep the seed intact. Bring the gallon of water to a boil and pour it over the cherries. Let this mixture soak for approximately 48 hours. Once the cherries have finished soaking strain them through fine muslin and put the cherry juice through a jelly-bag. Sit the juice aside for a moment and add the sugar to your fermenting jug. Now pour the strained juice over the sugar and stir the mixture until the sugar is completely dissolved. Allow it to cool. Now simply stir in the yeast, seal up the fermenting jug and let the mixture sit for about 14 days and then go ahead and bottle it up. If you have a turkey baster you can taste the wine prior to bottling it to see if you want to let it ferment longer.

SWEET POTATO WINE

2010-08-08T17:18:00.000-07:00

12 cups chopped sweet potatoes

5 1/2 cups granulated sugar

2 cups light raisins

2 oranges

1/2 teaspoon pectic enzyme

1 campden tablet

water

1 package wine yeast

Peel and chop sweet potatoes fine. Place in large pot and cover with water. Bring to a boil. Simmer 25 minutes. Chop raisins and put into primary fermentor with sugar. Strain liquid into primary fermentor and squeeze all liquid out of the pulp. Pulp can now be used for sweet potato pie or other recipe.
Add enough water to make up to 1 gallon. Slice oranges thinly. Add all other ingredient EXCEPT yeast. Stir to dissolve sugar. Let sit overnight.
Next day, Stir in yeast. Stir daily for 5 to 6 days or until frothing ceases. 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.
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.

PEAR WINE

2010-08-08T17:16:00.000-07:00

12 cups pears, chopped

1 pound raisins

6 cups granulated sugar

1 1/2 teaspoons acid blend

1 campden tablet

1/2 teaspoon pectic enzyme

1 teaspoon nutrients

water

1 package wine yeast

Crush pears. Place in primary fermentor. Add enough water to cover fruit. Crush and stir in campden tablet. Add pectic enzyme and acid blend. Stir well. Let sit overnight.
The next day, add nutrients and yeast. Leave for 5 days, stirring daily.
On the 5th day, strain and discard pulp. Add sugar. Make up to one gallon with water. Specific Gravity should be between 1.090 and 1.100. Put into secondary fermentor and attach airlock. Three weeks after fermentation has stopped, siphon off the lees.
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.
When wine is 12 months old, bottle. Wine is ready to drink one year after the date the batch was started.

JELLY WINE

2010-08-08T17:08:00.000-07:00

3 pounds jam or jelly

1/8 teaspoon tannin

2 cups granulated sugar

1 campden tablet

1 teaspoon nutrients

2 teaspoons acid blend

1 tsp pectic enzyme

1 package wine yeast

12 cups water

Put jam or jelly into the primary fermentor. Stir in cool water. Add all other ingredients except the yeast. Stir well to dissolve sugar. Let sit over night.
The next day, 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 days or until frothing stops. Put into secondary fermentor and place airlock on the bottle.
For a dry wine, Rack in three weeks and return to secondary fermentor. Rack again in two 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.

CONCETRATED GRAPE JUICE WINE

2010-08-08T17:05:00.000-07:00

24 oz frozen concentrated grape juice

3 cups granulated sugar

1 package wine yeast

water to make 1 gallon

Bring frozen concentrated grape juice to room temperature. Add enough water to make 1 gallon. Dissolve sugar in juice.
Next day, add yeast. Siphon into secondary fermentor (1 gallon jug) and attach airlock (or fit a balloon over the mouth of the jug).
After 30 days, siphon wine off the sediment. The wine is now ready to drink.

HONEYSUCKLE WINE

2010-08-08T17:02:00.000-07:00

4 cups honeysuckle blossoms

5 1/2 cups granulated sugar

juice and rind of 2 oranges

1/2 pound raisins

2 teaspoons acid blend

1 teaspoon pectic enzyme

1 campden tablet

1 teaspoon nutrients

1 teaspoon tannin

water to make 1 gallon

1 package wine yeast

Gently rinse the blossoms in cold water. Place in primary fermentor. Add 1 gallon of water and all other ingredients except yeast. Stir to dissolve sugar. Specific Gravity should be between 1.090 and 1.100. Let sit overnight.
The next day, add yeast. Stir daily until frothing stops -- about 3 to 5 days. Strain out blossoms and siphon into secondary fermentor. Attach air lock.
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.
Bottle the wine when it is 6 to 12 months old. I like to continue racking for a whole year to ensure the wine is as clear as possible. Wine is ready to drink one year after the date the batch was started.

APPLE JACK

2010-08-08T17:00:00.001-07:00

1 gallon apple juice (or 16 pounds apples)

1 cup granulated sugar

1/2 teaspoon yeast energizer

1 1/2 teaspoon acid blend

1/2 teaspoon pectic enzyme

1 campden tablet

1 package champagne yeast (for 1 to 5 gallons)

Place chopped fruit or juice in primary fermentor. Add balance of ingredients. Stir to dissolve sugar. Stir daily for 5 to 6 days or until frothing ceases. Strain out fruit and squeeze as much juice out of it as you can. Siphon into secondary fermentor and attach airlock.
Rack in three weeks, and again every 2 months until the cider is clear.
Gently stir in 1/4 cup sugar per gallon. Bottle in champagne bottles or clean pop bottles. Age three months.

Apple Jack

Early settlers made this by setting their apple cider outside in the winter and allowing it to become slushy. They would then skim the frozen water off of the surface, leaving a "hardened" cider behind. Commercially, it is now distilled. This is illegal for the home brewer, but the freezing method is effective.
First, make Apple Cider (recipe above). Skip the final step, and allow it to age the three months in the secondary fermentor.
Second, siphon it back into the primary fermentor. If you have a deep freeze, put the primary fermentor in it overnight. If not, use ice cream buckets and the fridge freezer. Remember to leave room for the water to expand when it freezes.
The alcohol will not freeze, so it is forced into the center of the container when the cider is frozen. The brewer then has the option of either skimming the ice off of the surface, or siphoning the alcohol out of the center. The siphoning method will result in a higher alcohol content than the skimming method.

BLUEBERRY WINE

2010-08-08T16:55:00.000-07:00

Ingredients:
· 5 cups blueberries.
· 2 teaspoons acid blend
· 5 cups white sugar
· ½ teaspoon pectic enzyme
· 2 campden tablets
· 1 teaspoon nutrients
· Spring or purified water
· 1 package wine yeast
.
Method:
· Crush blueberries
· Add 12 cups spring or purified water
· Add all ingredients with the exception of the wine yeast
· Mix well until sugar is dissolved
· Let stand overnight

· Sprinkle wine yeast over the mixture
· Stir well
· Let stand and stir well daily for 5 days
· Strain and squeeze out the juice
· Place in a secondary fermentor
· Add water to the correct volume
· Attach airlock

Bottling:
Note: If you wish the wine to be sweet, rack at 3 weeks.
· Add ½ cup white sugar that’s been dissolved in one cup of wine
· Stir gently
· Place back into the secondary fermentor
· Repeat every 6 weeks until fermentation doesn’t occur when sugar is added
· Rack every 3 months for a year

CRANBERRY WINE

2010-08-08T16:50:00.001-07:00

Ingredients: for each gallon to be made
3 1/2 lbs. fresh cranberries - chopped
1 lb. raisins - chopped
2 lbs. sugar (Specific Gravity - 1.090)
5 drops liquid Pectic Enzyme (or 1/2 tsp powder)
1 tsp. Super Ferment
1 Campden Tablet (or 1/8 tsp. Sodium Metabisulfite)
1 Gallon Warm Water
All Purpose Wine Yeast

Procedure:
1. Wash the cranberries in lukewarm water and place in the primary fermenter. Add the remainder of the ingredients EXCEPT the wine yeast to the primary fermenter. Stir well to dissolve.
2. Allow to cool to 70 - 75° F. Add the wine yeast. Cover with lid or plastic sheet and tie down.
3. Allow to ferment 5 - 7 days. Stir daily to break up the pulp cap. Strain out the pulp and squeeze to extract all the juice. Discard pulp. Syphon into sterilized secondary fermenter and attach fermentation lock.
4. After 3 weeks, syphon into another sterilized jug and attach fermentation lock. Always fill the jug as full as possible (within an inch or so from the rubber stopper). Syphon again in about 1 month.
5. When wine is clear and stable, it may be bottled. The addition of 1/2 tsp. potassium sorbate stabilizer is recommended. If a sweeter wine is desired, add simple syrup to taste (2 parts fructose or sugar to 1 part boiling water).
6. Bottle and cork and lay on its side to age at least 4-6 months.

PLUM WINE

2010-08-08T16:49:00.000-07:00

4 pounds fresh Plums
2 1/4 pounds sugar
Water to one gallon
1 Campden tablet (crushed)
1/2 teaspoon Pectic Enzyme
1 teaspoon Acid Blend
1/4 teaspoon Grape Tannin
1/2 teaspoon Super Ferment yeast nutrient
Wine yeast (one pkg. for up to 5 gallons - try Red Star Cote des Blancs or Lalvin 71B-1122)

PROCEDURE:
1. Wash the fruit in cool water and remove the seeds. Chop up the fruit (do not pulverize! ) and put into the primary fermenter.
2. Add the pectic enzyme, the tannin, the acid blend, the sugar, and enough water to give a total volume of one gallon. Stir in the crushed campden tablet, cover the container with plastic sheeting, then wait 24 hours. Stir several times during this period.
3. After 24 hours, stir in the activated yeast (For best results, "rehydrate" the yeast in a half cup of lukewarm water for 15 minutes beforehand). Now would be a good time to add the yeast nutrient, too. Allow to ferment in the primary container for 7 days, stirring well every day.
4. After the week is up, strain pulp, squeezing out as much juice as possible. Syphon this liquid into the jug, attach the air lock and allow to ferment for three to four weeks.
5. After this initial three to four week period is up, syphon wine into another clean secondary (or into primary, wash secondary and back into clean secondary). Re-attach air lock and let it stand until clear (approximately one month). Repeat this step once a month until clear.
6. When wine is clear and stable it may be bottled. If a sweeter wine is preferred, use 1/2 tsp. of potassium sorbate stabilizer per gallon at least 48 hours before adding sugar. For a fruitier sweetness in the finish, use fructose (fruit sugar) in lieu of household sugar. For best results, dissolve the sugar in some boiling water, and sweeten to taste. Bottle in fifth wine bottles with corks, stand upright for 3-4 days to allow corks to expand then lay on side and age at least 2-6 months.

BANANNA WINE

2010-08-08T16:43:00.000-07:00

4 1/2 lb. bananas
1/2 lb. chopped golden raisins
3 lb. granulated sugar
1 lemon (juice only)
1 orange (juice only)
1 gallon water
wine yeast and nutrient
Peel and chop bananas and place them in grain-bag. Close tight, place it in large pan and bring to boil. Gently simmer for 30 minutes. Now mix liquid with sugar and juices in primary fermentation vessel, carefully stir. When cool enough to handle, squeeze grain-bag to extract as much liquid as possible and add to vessel. When liquid cools till 70 degrees F. add yeast and nutrient, then cover and leave in warm place for a week. Then move to a coller place for another 2 months. Divide liquor from sediment into secondary fermentation vessel, add raisins, and fit airlock. Rack after four months and again in another four months. Wine is ready in about half a year, but will improve with ages. .

HONEY WINE

2010-08-08T16:36:00.000-07:00

Ingredients

2 lbs Honey
1 pint Fragrant Rose Petals
1/4 tsp Citric Acid
1/4 tsp Grape Tannin
1 tsp Yeast Nutrient
1 tsp Yeast
1 gallon Water

Instructions

Take a pan and put ½ gallon water in it, along with the honey. Place on flame and boil for 20 minutes, skimming scum off surface.
Put all the other ingredients, except dry yeast, in a container and pour the boiling mixture in it.
After the water cools down to lukewarm, add remaining water. Thereafter, sprinkle yeast on top.
Cover the container with a cloth and let it ferment for 10 days.
Next, strain out the flowers from the liquid and transfer it to another container.
Fit the container with an airlock.
Keep the container aside, let it ferment for 60 days and rack.
Refit airlock and allow it to ferment for another 60 days.
Rack the liquid into bottles and allow to age for one year.
Honey wine is ready to drink.

DANDELION WINE

2010-08-08T16:32:00.000-07:00

1 package dried yeast
1/4 cup warm water
2 quarts dandelion blossoms
4 quarts water
1 cup orange juice
3 tablespoons fresh lemon juice
3 tablespoons fresh lime juice
8 whole cloves
1/2 teaspoon powdered ginger
3 tablespoons coarsely chopped orange peel
1 tablespoon coarsely chopped lemon peel
6 cups sugar

Dissolve the yeast in the warm water. Set aside.

Wash the dandelion blossoms well. Put them in the water with the orange, lemon and lime juices. Add the cloves, ginger, orange and lemon peel, and sugar. Bring to a boil and continue to boil for an hour. Strain through filter paper (coffee filters work great). Cool. While still warm (but not hot), stir in the yeast.

Let stand overnight and pour into bottles. Allow uncorked bottles to set in a darkened place for three weeks. Then cork and store bottles in a cool place. Makes about 4 quarts.

CORN COB WINE

2010-08-08T16:28:00.000-07:00

1 dozen raw corn cobs
1 gallon boiling water
2 pkgs yeast
9 cups of sugar
Instructions: 1. Place cobs in a container and pour boiling water over them.
2. Cover loosely with cheesecloth or a dish towel and let stand for 24 hours.
3. Remove the cobs and add the yeast and sugar.
4. Cover loosely again and let stand for 9 days.
5. Strain through cheesecloth, cover loosely, and store in a moderately cool place until it is fermented, which may take as long as 10 weeks.
6. Bottle and enjoy!

POTATO WINE

2010-08-08T16:23:00.001-07:00

Serving Size : 1 Gallon
Ingredients:
3 pounds potatoes
4 pounds sugar
4 ounces of Chopped green or light colored raisins
2 lemons
2 oranges
1 tablespoon yeast (wine yeast works best)
1 teaspoon yeast nutrient (if unavailable use 2 more lemons)

Wash and scrub potatoes remove eyes and black spots. However, do not peel the potatoes. Grate potatoes into large pot and add 3 quarts of water. Bring to a boil and simmer fro a bout 15 minutes. Remove any scum that may be floating on top as it contains impurities you do not want in your wine. Continue to simmer until scum ceases to come up. Place the raisins and sugar into a two gallon (or bigger) container that you can put a lid on. Strain the water onto the raisins. Juice the oranges and lemons. Add yeast nutrient and enough water to make the whole amount into one gallon. Let the juice (also called must) sit for about a week. Make sure it is loosely covered so that air gets out but not in. (The fermentation will ensure that the air pressure forces the air out of the container. Siphon the must into a one gallon container with an airlock. (A balloon with a big mouth can be used in place of the airlock.) Transfer the wine into another gallon jug after about ten days to get rid of the sediment that gathers at the bottom of the jug. Let the wine sit in the second jug for about 6 months. The wine may then be bottled. Wait another 6 months to drink.

TOMATO WINE

2010-08-08T16:20:00.001-07:00

INGREDIENTS

8 lb. ripe tomatoes
2 gal. water
8 lb. white sugar
4 oranges, sliced, with rinds
3 lemons, sliced, with rinds
1 cake yeast
1-1/2 lb. frozen grape juice
1 slice white bread, toasted
1 crock, five gallon

INSTRUCTIONS

Mash tomatoes in crock and pour water over. Let stand 48 hours, stirring several times daily.

Strain into kettle, add grape juice and sugar. Bring to a boil. Clean crock. Remove mixture from stove and pour liquid back into crock. Add oranges and lemons.

Place one piece of toasted white bread on top of juice. Put yeast on center of toast. Let stand approximately 9 days or until done working. Strain thru cheesecloth, once or twice. Bottle. Do not screw caps on tight for awhile.

PERSIMMON WINE

2010-08-08T16:16:00.000-07:00

4 Lb's Persimmons

7 pints Warm water

2-Lb's Sugar

2-tsp. Acid Blend

1/2 tsp. Pectic Enzyme

1 tsp. Yeast Nutrient

1 Campden tablet per gallon

1tsp yeast

in a gallon container, cover and set in a dark warm corner of your house,for two weeks, then strain and enjoy,or rebottle and let age .

WATERMELON WINE

2010-08-08T08:32:00.000-07:00

Homemade Watermelon Wine Recipe

2 large ripe watermelons
5 lbs sugar
1 1/2 teaspoons acid blend
1 Campden tablet
1 1/2 teaspoons yeast nutrient
1 packet Champagne yeast

Extract juice from watermelons using juicer. Discard pulp. This should produce 1- ½ gallons of juice. Pour into primary fermentation container. Add sugar, acid blend, crushed Campden tablet, and yeast extract. Cover and let sit for 1 day. Uncover and add yeast. Cover again and stir once daily for 1 week. Let rest another week without stirring. Rack into secondary fermentation container a nd attach airlock. Let rest for 3 months. Rack into bottles and let age for one year.

CRABAPPLE WINE

2010-08-08T00:39:00.000-07:00

4 1/2 pounds of Chopped Crabapples
1/2 pint of White Grape Concentrate or 1 pound of raisins
7 pints of Water
1 3/4 pounds of Sugar
1/2 tsp Pectic Enzyme
1 tsp Nutrient
1 tab Campden Crush
1 pkg Wine Yeast
Wash and sort your apples. Use only solid firm fruit. Cut your apples into smaller pieces and press the juice from your apples. (If you do not have a press to press the juice out of your apples you can put your cut up apples into a nylon straining bag and press the juice out through the mesh as they ferment. They will get soft so keep squeezing periodically.)
Put your juice into your Primary Fermenter and add your crushed Campden Tablet and Pectic Enzyme. This will help with the clearing of your wine.
Stir in all other ingredients except for the anti oxidant and your Yeast and cover your fermenter.
After 24 hours add your yeast and cover your fermenter.
Stir your batch every day and check the Specific Gravity with your Hydrometer. In about 3 - 5 days your S.G. should reach 1.040.
Now you will siphon your wine off of the sediment into your secondary container which is usually your glass carboy. The sediment is the stuff that accumulates at the bottom of your container.
Attach your airlock and wait for your fermentation to be complete.
You will know it is complete when your S.G. has reached 1.000. This will take about 3 weeks.
Siphon your wine off the sediment into a clean secondary carboy, reattach your airlock. You will wait about 2 months and then siphon your wine off the sediment again. Keep doing this until your wine is clear. If it is clear now then it is time to bottle.
Before bottling add your anti oxidant.
Let wine set for a couple of months before drinking.

APPLE WINE

2010-08-08T00:28:00.000-07:00

7 - 8 pounds of apples (or 2 quarts of juice with no preservatives added)
4 1/2 pints of water
2 pounds of sugar
2 1/4 tsp of Acid Blend
1/2 tsp of Pectic Enzyme
1/4 tsp of Tannin
1 tsp of Nutrient
1 crushed Campden tablet
1 package of yeast
1 tsp anti oxidant - This is added before bottling
Starting Specific Gravity (S.G.) - 1.085 - 1.090
Wash and sort your apples. Use only solid firm fruit. Cut your apples into smaller pieces and press the juice from your apples. (If you do not have a press to press the juice out of your apples you can put your cut up apples into a nylon straining bag and press the juice out through the mesh as they ferment. They will get soft so keep squeezing periodically.)
Put your juice into your Primary Fermenter and add your crushed Campden Tablet and Pectic Enzyme. This will help with the clearing of your wine.
Stir in all other ingredients except for the anti oxidant and your Yeast and cover your fermenter.
After 24 hours add your yeast and cover your fermenter.
Stir your batch every day and check the Specific Gravity with your Hydrometer. In about 3 - 5 days your S.G. should reach 1.040.
Now you will siphon your wine off of the sediment into your secondary container which is usually your glass carboy. The sediment is the stuff that accumulates at the bottom of your container.
Attach your airlock and wait for your fermentation to be complete.
You will know it is complete when your S.G. has reached 1.000. This will take about 3 weeks.
Siphon your wine off the sediment into a clean secondary carboy, reattach your airlock. You will wait about 2 months and then siphon your wine off the sediment again. Keep doing this until your wine is clear. If it is clear now then it is time to bottle.
Before bottling add your anti oxidant.
Let wine set for a couple of months before drinking.
*** If you want more of a full bodied heavier wine then make the following changes to the recipe:
14-16 pounds of apples (or 1 gallon of juice - no preservatives added)
1 pound of sugar
1 1/2 tsp of Acid Blend

ELDERBERRY WINE

2010-08-08T00:18:00.000-07:00

Preparation:

Equal quantities of berries and water boiled together, till the berries break.
Strain off the liquor, and to every gallon thereof, put three pounds of sugar, and spice, to your palate, boil all up together, let it stand till it becomes cool, (not cold).
Put in 1 tsp yeast per gallon.
let work for two weeks
strain off, and bottle for storage

BLUEBERRY WINE

2010-08-08T00:04:00.000-07:00

2 ½ lbs blueberries
1 lb raisins
2 lbs granulated sugar
½ teaspoon pectic enzyme
1 ½ teaspoon acid blend
½ teaspoon yeast energizer
1 gallon water
1 crushed Campden tablet
Wine yeast

In large pot, bring water to a boil. Wash and crush blueberries. Remember that you don’t need to pulverize the fruit. Rather, the goal is to break the skin so that the yeast can start the fermentation process. Place blueberries in a 7 to 10 gallon primary fermentation container (either food grade plastic or stainless steel). Add raisins, sugar, enzyme, acid blend, yeast energizer, and Campden tablet. Add boiling water and stir to dissolve sugar. Allow liquid to cool until it has reached approximately 70 degrees Fahrenheit. Add yeast, stir, and cover lightly with cloth. Stir daily for one week. Strain pulp and siphon into secondary fermentation container. Glass containers work best so that you can see the clarity of the wine. Rack the wine in three weeks and at 2 months. When wine has become clear, rack again and bottle Let bottles age at least one year before opening.

CORN WINE

2010-08-08T00:02:00.000-07:00

* 2 lbs cracked corn
* 1 lb chopped golden raisins
* 3 lbs granulated sugar
* 4 tsp acid blend
* 1 tsp yeast nutrient
* 1/2 tsp tannin
* water to one gallon
* 1 crushed Campden tablet
* wine yeast

Rinse the corn well, checking for any pebbles or other foreign matter. Put chopped raisins and corn in a bowl and cover with enough water to cover the corn. Soak overnight. The next day, pour corn and raisins in a fine nylon straining bag, tie the bag closed, and put in primary. Pour the soaking water into primary. Put remaining water on to boil with sugar in it. Stir well as water heats up until sugar is dissolved and water comes to a boil. Pour water into primary. Add the acid blend, yeast nutrient and tannin. Cover primary with a sheet of plastic held in place with a large rubber band or loop of elastic. When cooled to room temperature, add crushed Campden tablet, recover, and set aside for 24 hours. Meanwhile, boil a cup of orange juice, transfer to a sterilized pint jar and set in refrigerator 30 minutes to cool. When cool, add yeast to orange juice and cover with plastic wrap. After 24 hours, add orange juice to primary. Stir daily for two weeks. Remove bag of corn/raisins and allow to drip drain (do not squeeze). Discard corn/raisins, recover primary and allow liquor to settle overnight. Rack into secondary and fit with airlock. Rack every two months for six months. After sixth-month racking, check for dryness. If not completely dry (specific gravity of 0.990), allow another two months and rack again. When dry, bottle the wine. May drink immediately.

BLACKBERRY WINE

2010-08-07T23:58:00.000-07:00

Ingredients:

2 gallons fresh blackberry
10 pounds sugar
4 1/2 gallons luke warm water

Method:
Rinse a 10 gallon crock jar or plastic bottled water jar and turn upside down to drain. Thoroughly dissolve 10 pounds of sugar into 41/2 gallons of luke warm water, 100 degrees F. Measure out 2 gallons of fresh fruit and pour into the sweetened water. Cover the crock with a cheesecloth and secure tightly with butcher's twine or place an air-lock device, such as in wine making, in the mouth of a water jar. Place in a cool, shady room and allow to ferment for 6 weeks. At the same time each week stir the crock or shake the bottle vigorously to blend the ingredients and agitate the fermentation. When done strain the wine through a cheesecloth 2 to 3 times, then bottle and store

STRAWBERRY WINE

2010-08-07T23:36:00.000-07:00

nothing like strawberry wine, i highly recomend it

Ingredients:

7 pounds whole fresh strawberries, (fresh picked, if possible), washed and hulled
2 gallons boiling water
Juice of 1 lemon
5 pounds sugar

Preparation:

In a large earthenware crock, mash the strawberries. Cover with boiling water, add lemon juice, and quickly stir for about two minutes. Cover with a clean linen cloth. Let rest in a cool, dark place, stirring daily for one week.

After one week, strain the mixture through a double-layer of cheesecloth into a large, clean bowl, discarding strawberry pulp. Combine strawberry liquid with the sugar, stirring to dissolve sugar. Pour into cleaned crock and let stand another week, stirring daily.

After the second week, pour the strawberry liquid into 1-gallon glass wine bottles and cork loosely. (May use fermentation locks, if you have them.) Let rest in a cool, dark place for 3 months. When wine is clear and no longer fermenting (bubbling), pour into individual bottles, cork, and age at least 1 year before drinking this delicious strawberry Wine.

Yield: Approximately 2-1/2 gallons

GINGER WINE

2010-08-07T23:32:00.000-07:00

Ingredients

1/4 cup dried Ginger (not powdered)
2 Campden tablets
1 cup Raisins
2 Oranges (rind and juice)
2 Lemons (rind and juice)
2 Campden tablets
7 cups Brown sugar
1 tsp Nutrients
1 package Wine yeast
1 gallon Water

Procedure

Peel the orange and then along with ginger, raisins and lemon simmer them in four cups of water for 15 minutes.
Strain the contents and pour them into a primary fermentor.
Strain the pulp once more in four cups of water and then strain. Put the liquid into the primary fermentor.
Then add the orange and lemon juice, campden tablets, sugar and nutrients into the fermentor.
Stir thoroughly.
Add water and leave it to sit for one night.
Then add the yeast and stir daily for six days.
Next, transfer the wine to the second fermentor and place the airlock.
Siphon the wine to another fermentor every three months for a year to separate it from the sediments.
Bottle the wine after a year.

RICE WINE

2010-08-07T23:29:00.000-07:00

Ingredients

2 1/2 pounds raw Rice
1 pound Raisins
2 1/2 pounds Honey
1 tbsp Acid blend
3/4 tsp Energizer
1 Campden tablet
1 package Sherry yeast
1 gallon Water

Procedure

Wash the rice thoroughly and place it in a primary fermentor.
Then add the raisins and one gallon of hot water into the fermentor. Next put in all the other ingredients except the yeast.
Keep it overnight.
Then add the yeast.
Stir the fermentor daily for the next seven days.
Strain the contents and put the contents into the secondary fermentor and shut the airlock.
Leave the wine to sit for two months and then siphon it to leave the sediment. For the next one year continue to siphon the wine from the sediment every three months.
To make the wine sweet you can add half a cup of honey every time you siphon the wine from the sediment. When you add extra honey you should siphon the wine every six weeks until the fermentation stops. Then keep on transferring the wine from the sediments every three months for a year without adding anymore honey.
When the wine gets stable bottle it.

BLACK GRAPE WINE

2010-08-07T23:25:00.001-07:00

3 lbs. black grapes
3 lbs. sugar
1 oz. yeast
1 gal. water

Crush grapes by hand and set aside in the fermenting vessel. Bring the water to boiling point and pour in sugar, when the water reaches boiling point again and the sugar is dissolved, cut off heat and pour sugar liquid over grapes. Allow mix to cool, sprinkle yeast on top. Stir in, cover with plastic wrap tied in place with a string. Ferment 14 days, strain and bottle.

HOMEMADE GRAPE WINE

2010-08-07T23:23:00.000-07:00

GRAPE WINE
2 tall cans Welch's frozen grape juice 6 cans water 4 c. sugar 1/4 tsp. dry yeast Mix all together. Put in gallon jug. Put small balloon over jug top. Tie with string. When balloon inflates and then goes completely down, wine is done. Takes about 2 weeks. (While making, let stand in warm place.)

RHUBARB WINE

2010-08-07T23:20:00.000-07:00

5 pounds rhubarb

1 1/2 gallons boiling water

1 cup raisins

3 pounds brown sugar

3 oranges sliced

3 lemons sliced

1 tblsp. active yeast

Method

Chop all rhubarb and put into a crockpot. Add the boiling water and let it sit for 3 days covered.

Filter the liquid, and to that add chopped raisins, fruits and sugar. Add the yeast and stir well. Cover the pot again and leave in a warm area for 30 days to ferment. Give the mix a stir daily.

Filter the mixture again and pour into well sterilized bottles and keep in a cool area.

The wine will taste the best the longer it is allowed to age.

BASIC ANY FRUIT WINE

2010-08-07T23:14:00.000-07:00


1 gallon fruit of choice(crushed) 1 gallon water 5 lb. sugar 1/8 tsp. wine yeast (or) 3 tsp. reg. yeast
Let yeast sit in warm water. Add all other ingredients into a container that will hold at least 2 gallons. Make sure sugar is dissolved completely. Add yeast and stir. Cover container with a bag and string or use an airlock for wine making. In about 2 months you will have some fine homemade wine. Strain off fruit and filter out sediments. You may have to repeat the filtering process several times to get a clear wine especially if you don't use wine yeast. VERY IMPORTANT:You can TASTE the green wine, but let it sit and age about another 2-3 weeks before completely indulging. It will cause an upset stomach if drank too soon.

peach raisin wine

2010-08-07T23:05:00.000-07:00

Ive never used this one but it all looks right, and is on my list of things to do'

Peach and Raisin Wine
3 lbs ripe peaches
1/2 cup chopped raisins
2-1/2 lbs granulated sugar
1 large lemon
1/2 tsp pectic enzyme
1 qt boiling water
1 crushed Campden tablet
1 tsp yeast nutrient
wine yeast
Wash peaches in cool water. Do not peel. Slice thinly into primary, discarding stones. Mash the peaches and add chopped raisins and half the sugar. Pour in the boiling water and stir to dissolve sugar. Cover primary with sterile cloth and set aside until reaching room temperature, then add cool water to equal one gallon. Add juice of large lemon and crushed Campden tablet. Recover and set aside 12 hours. Add pectic enzyme and set aside another 12 hours. Stir in yeast nutrient and sprinkle yeast on top of must. Allow to ferment 5 days, stirring twice daily. Strain through nylon straining bag, squeezing firmly to extract juice. Add remainder of sugar, stir well to dissolve, then pour into secondary without topping up and fit airlock. Top up when fermentation dies down. Rack every three weeks until wine clears and fermented to bone dryness. Allow another two weeks, rack final time and bottle. Can right away, but will mellow considerably in six months.