|Type of Fruit||Concord Grape|
|Weight Needed||6 pounds|
|Yeast Nutrient||1 teaspoon|
|Sugar||2 1/2 pounds|
|Pectin Enzyme||1/2 teaspoon|
Monday, September 25, 2006
Monday, September 18, 2006
Green Gooseberry Wine(one gallon)
- 5 lb ripe green gooseberries
- 2 lb sugar
- 6-7 pints water
- yeast nutrient
- pectic enzyme
or a lighter version
- 2 1/2 lb gooseberries
- 2 lb sugar
- 1 campden tablet
- 1/2 tsp acid blend
- 1/2 tsp yeast nutrient
- 1/4 tsp grape tannin
- 1/2 tsp pectic enzyme
- 1 gallon water
- wine yeast
top,tail and wash the berries,put into a large bucket and squeeze by hand until they are pulpy. add the enzyme and water.(for lighter version add campden tablet,let sit 12 hrs,then add the rest of the ingredients except the yeast) allow to stand for 3 days,well covered,stir occasionally. strain then add the sugar(in lighter version this is already done),stirring until it is dissolved. then add the yeast and yeast nutrient. put into fermenting bottle until fermentation has finished.rack then rack again in 6 months. age for 1 year.
This little tidbit was taken from a New York State 4H website that tells you what a goosebeery is.
What about it?
The gooseberry is a close relative of the currant, and its culture is very similar. There are white, green, yellow and red-fruited varieties; most are slightly smaller or about the same size as a table grape. Although gooseberries are not popular in this country, they have some very nice characteristics! In addition to being a tasty, easy-to-grow fruit, gooseberries can be an effective barrier plant (nobody would walk through those thorns!) and are one of the few fruits that tolerate shade. They grow to 3-5 feet and have small, attractive, palmate leaves.
If you want more info, check out their website.
Technorati Tags : Wine, Winemaking, Gooseberry
Tuesday, September 12, 2006
Pears are plentiful this time of the year. Some of your friends and nieghbors may have tried pawning off a bunch to you. Do what I do, accept them and then begin to make them into wine. This is a simple recipe for pear wine and one that you should enjoy making.
Traditional Pear Wine Recipe
1 gallon water
5 lbs very ripe pears
1 lb raisins
2 lbs ultra fine sugar
1 ½ teaspoons acid blend
½ teaspoon pectic enzyme
1 teaspoon yeast nutrient
1 package wine yeast
Boil water in large pot. Chop pears and place in primary fermentation container. Add the sugar and citric acid to the container. Pour water over fruit and stir until sugar has dissolved. Let cool until room temperature. Add the pectic enzyme and let liquid rest for 1 day. Add the yeast and yeast nutrient, cover, and place in warm, dark location. Stir daily for 1 week. Rack into secondary fermentation container. Seal with airlock. Rack into bottles in 3 months. Let rest for at least one year.
Note: I usually post on Mondays, but decided to not post on September 11th. I felt it was more important to remember that day than to post on the blog.
Monday, September 04, 2006
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, Specific Gravity should be 1.090 - 1.100. 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.
The wine is best if you can refrain from drinking it for one full year from the date it was started.