Tomato Wine

It won't be long until August rolls around and tomatoes abound in your garden.  I've never tried this wine since I haven't grown tomatoes in about 10 years (switched to raspberries), but is something that I will probably try this summer. 

• 3.5 lbs. Red Tomatoes
• 1 cup Raisins
• 6 pts. Water
• 1.5 lbs. Sugar
• 2.5 tsp. Acid Blend
• 1/4 tsp. Tannin
• 1 tsp. Nutrient
• 1 ea. Campden Tablet
• 1 pkg. Wine Yeast

Wash tomatoes. remove any bruised portions and cut into pieces. Using nylon straining bag, mash and squeeze out juice into primary fermenter. Keeping all pulp in straining bag tie top and place into primary. Stir in all other ingredients EXCEPT yeast and cover primary. After 24 hours add yeast and recover primary. Stir daily and press pulp lightly to aid in extraction. When ferment reaches 1.040 (3-5 days) lightly press juice from bag and remove. Siphon wine off sediment into glass secondary and attach stopper and airlock. When ferment is complete (S.G. has dropped to 1.000 or lower -- about 3 weeks) siphon off sediment into clean secondary (glass carboy). Reattach stopper and airlock and allow to clear. To aid in clearing siphon again in 2 months and again if necessary before bottling.

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Technorati Tags : Wine, Winemaking, Recipe, Tomato

Tomato Wine

It won't be long until August rolls around and tomatoes abound in your garden. I've never tried this wine since I haven't grown tomatoes in about 10 years (switched to raspberries), but is something that I will probably try this summer.

• 3.5 lbs. Red Tomatoes
• 1 cup Raisins
• 6 pts. Water
• 1.5 lbs. Sugar
• 2.5 tsp. Acid Blend
• 1/4 tsp. Tannin
• 1 tsp. Nutrient
• 1 ea. Campden Tablet
• 1 pkg. Wine Yeast

Wash tomatoes. remove any bruised portions and cut into pieces.

Using nylon straining bag, mash and squeeze out juice into primary fermenter.

Keeping all pulp in straining bag tie top and place into primary.

Stir in all other ingredients EXCEPT yeast and cover primary.

After 24 hours add yeast and recover primary.

Stir daily and press pulp lightly to aid in extraction.

When ferment reaches 1.040 (3-5 days) lightly press juice from bag and remove.

Siphon wine off sediment into glass secondary and attach stopper and airlock.

When ferment is complete (S.G. has dropped to 1.000 or lower -- about 3 weeks) siphon off sediment into clean secondary (glass carboy).

Reattach stopper and airlock and allow to clear. To aid in clearing siphon again in 2 months and again if necessary before bottling.

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Technorati Tags : Wine, Winemaking, Tomato

Peach Wine

Here is the original recipe for my Peach Wine. This was the best batch out of the past 3 years. I must have had the magic touch when I made it because I have not been able to make a better peach wine since. Maybe this year, I can only hope. Well enjoy the recipe.

Peach

August 10, 2002

3 ½ Gallons

Quantity	Ingredient
¾ Gallon	Peach Juice
1 ¾ Gallon	Water & Peach Pulp
1.2 Ounces	Acid Blend
1 Tablespoon	Grape Tannin
33 Drops	Pectin Enzyme
1 Gallon	Cold Water
3	Campden Tablets
4 Pounds	Sugar

Original Gravity 1.090

Final Gravity .992

Final Gravity Sweetened 1.026

Juice peaches with juicer to make peach juice. Use pulp left over from juicing and add to the must.

Used Red Star Cote Des Blanco Yeast

Racked August 16^th and 23^rd

Bottled October 5, 2002

Syrup mixture to sweeten was 2 sugars to 1 water

Added Hungarian Oak Chips at bottling time

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Technorati Tags : Wine, Winemaking, Peach, Recipe

Orange Juice Wine

 

This is another recipe that uses store bought juice.  Personally, I use 2 cans to a gallon and adjust the sugar by using a hydrometer.

Orange Concentrate Wine

Makes 1 gallon

• one 12 oz. can 100% pure orange juice concentrate
• 1 1/2 lb sugar
• 1 tsp tartic acid
• 1 tsp pectic enzyme
• 1/4 tsp tannin
• 1 gallon water
• wine yeast and nutrient

Add orange juice,sugar and nutrient to 4 pints of water.

 

Stir to dissolve.

 

Dissolve tannin in a small amount of boiling water and add.

 

Top up with 7 pints of water,leaving lots of space in your fermenting jar.

 

Add pectic enzyme and yeast.

 

Let ferment 1 week.

 

Top up to full gallon.

 

Let ferment until finished.

 

You can drink this wine right away, but it improves with age.

 

Serve chilled.

 

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Technorati Tags : Wine, Winemaking, Orange, Juice, Recipe

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Garlic Wine

 

This wine is more for cooking than drinking.  But, hey, if you like garlic, than you might like this one as a drink.

12 large garlic bulbs

12 ounces (360 ml) apple juice concentrate

Juice of 1 lemon

2 teaspoons (10 g) lemon zest

1 Campden tablet (optional)

1 package (5-7 g) Montrachet wine yeast

1 teaspoon (5 g) pectic enzyme

1 teaspoon (5 g) yeast nutrient

1 1/2 cups (360 ml) orange juice, at room temperature

1/4 teaspoon (1.25 g) tannin

To make:

1. Divide garlic into two piles, one with 8 heads and the other with 4 heads. Separate and peel garlic cloves, discarding any with brown spots. Wrap the cloves from 4 garlic heads in a piece of aluminum foil and seal tightly. Bake in a 350-degrees F (177-degrees C) oven for 2 hours to caramelize the sugars.

2. Place the baked garlic and the cloves from the remaining 8 heads of garlic in a large pot with 2 quarts (1.9 L) of water. Boil for 45 minutes, replacing the evaporated water as needed. Strain out the cloves and return the garlic water to the pot. Add the apple juice concentrate and boil for 5 minutes. Remove from heat and stir in lemon juice and lemon zest. Let cool for 1 hour. Strain out the zest and transfer liquid to a 1-gallon (3.8 L) plastic bucket. Add a Campden tablet, if desired, and let the mixture sit, loosely covered, for 24 hours.

3. In a jar, make a yeast starter culture by combining the wine yeast, pectic enzyme, yeast nutrient, and orange juice. Cover, shake vigorously, and let stand 1 to 3 hours, until bubbly; then add to the must.

4. Add the tannin and let the mixture sit, loosely covered, for seven days. Rack into a 1-gallon (3.8 L) airlocked fermentation vessel, topping off with water if necessary. Let the mixture ferment for three to four months, racking as needed to clear. Bottle, cork, and cellar the wine.

5. Wait six months before using this wine to make wonderful meat marinades. Yield: 1 gallon (3.8 L)

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Technorati Tags : Wine, Winemaking, Garlic, Recipe