Monday, October 30, 2006

Basic Universal Wine Recipe

Here are the steps needed to make wine using the universal wine recipe method. All the recipes are designed to make a 1 gallon batch. These recipes are great whenever you get dumped with a bunch of fruit from a friend or neighbor. I intended to post about 10 more of these recipes.

1. Grab your primary fermenter, clean and sterilize it.

2. Prepare the fruit as indicated.

3. Mix all the ingredients, crushing the Campden tablets before adding them. Make sure that the sugar is dissolved. Cover and let it be for 1 day.

4. Add the yeast.

5. Cover and let ferment for about 4 - 7 days. Make sure that you stir twice a day to punch down the cap.

6. After the primary fermentation, strain, and place into a secondary fermenter. Rack as needed until the wine is clear.

7. Bottle and enjoy your wine.


Monday, October 23, 2006

Barley Wine

Barley Wine

  • 1/4 lb barley
  • 1/2 pint grape concentrate(or 1 lb raisins)
  • 2 lemons(or 4 tsp citric acid)
  • 2 1/2 lb sugar
  • amylozyme(follow directions on label)
  • 1 campden tablet
  • 1 gallon water
  • yeast and nutrient

soak barley in a pint of water overnight.
grind the barley and raisins in a mincer.
put sugar,barley,and raisins in a polythene bucket and pour on hot(not boiling)water.
add the juice of lemons or use citric acid.allow to cool then add amylozyme and a crushed campden tablet. cover and leave for 24 hrs.
add yeast and nutrient cover well,and leave for 8 days,stirring daily.
strain into fermenting jar.
rack when fermentation is complete and wine is clear.
age 6 months.
Usually I think of barley wine as a beer product that uses malted barley and is high on the alcohol content. This recipe is different and I'll probably give it a try.

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Monday, October 16, 2006

Pear Wine

Every wonder what to do with all the pears that your neighbor just dropped off?  Instead of just eating them or throwing them away, why not make a batch of pear wine?  Here is a recipe that makes 1 gallon.
  • Pears 4/5 lbs.
  • Sugar 2 lbs.
  • Potassium Sorbate (as directed for your style)
  • Citric Acid
  • Water 1 gallon
  • Pectic Enzyme
  • Wine yeast
  • Yeast nutrient

Chop up the pears and place into a large fermenting bin.
Add the sugar and citric acid to the bin and then boil the water and pour in.
Stir until the sugar has completely dissolved then leave to cool.
Once cool, add the pectic enzyme, stir and leave for 24 hours.
Add the yeast and nutrient and then place in a warm place.
Stir daily for 5 days then rack off into a carboy and fit a bung and airlock.
Rack off for the first time after 3 months.
Prior to bottling, add the potassium sorbate to stabilize and prevent additional fermentation.

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Monday, October 09, 2006

Cranberry Wine

Here's an idea for a holiday wine since cranberries are usually abundant in the next couple of months.  I tried a local winery's cranberry wine and it was excellent.  Think I'll make a batch for Christmas.
  • Cranberries 1 lb
  • Water 1 Gallon
  • Sultanas (minced) 1.5 lb
  • Sugar 2 lb
  • Yeast
  • Yeast Nutrient
  • Citric Acid 0.5 tsp

Place the minced sultanas in a fermenting bin and cover in 2 litres of boiling water.
Add the sugar and stir until dissolved.
Add the acid and allow to cool.
Cover the cranberries with boiling water and crush all of the berries.
Pour into the fermenting bin and allow to cool.
Once cooled, add the pectic enzyme and stir well.
Cover and leave to stand for 24 hours.
Add the yeast and nutrient and stir well and then cover and move to a warm place to ferment.
After 10 days, strain off into a carboy and fit a bung and airlock and then leave in a warm place to ferment out.
Clear and bottle the wine as usual once fermentation has completed.

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Monday, October 02, 2006

Tea Wine

This is a recipe for Tea Wine.  I made a batch in May and just bottled it a few days ago. I made it out of orange-tangerine tea and just throw everything in and allowed it to ferment.  My recipe is at the bottom if you want to try it.  My wine ended up tasting like orange tea but with a little kick.


  • 8 teaspoons of dry tea leaves.
  • 1 pound of raisins
  • 2 lemons
  • 3 lb. sugar
  • 3/4 tsp. pectic enzyme
  • 3/4 tsp. yeast nutrient
  • "all purpose" wine yeast

Bring one quart of water to the boil. Remove from heat and add the tea leaves. Let the tea steep for ten minutes, then strain into the primary fermenting vessel. Discard the spent tea leaves. Boil half the sugar in half a gallon of water for a minute or two. When it is cool, add it to the tea. Run the raisins through a meat grinder, or find some other way to chop them, and add them to the fermenting vessel. Juice the lemons and add the juice to the mixture. Then slice the lemons and add them, too. (It is better to add only the yellow part of the lemon rind. The white can be bitter, Stir in the yeast nutrient and the pectic enzyme. These may not be necessary. It never hurts to add them but it can hurt to leave them out should you need them. add them to be safe. let it sit overnight. Then pitch the yeast. After a week or ten days strain through cloth into the jug or carboy. Boil the rest of the sugar in the rest of the water. When it is cool, add it to the carboy. Make the volume up with water. It may take a while to finish fermenting. However, it has always cleared nicely and rapidly when done. Other than chopping the raisins, this is an easy wine to make.
Orange Tea Wine
28 oz sugar
3/4 gallon water
1.5 ounces orange tangerine tea (loose)
montrachet yeast
1 tablespoon acid blend
1 teaspoon yeast nutrient
I mixed everything together, added the yeast and allowed it to ferment.   I racked it several times and bottled it just a few days ago. 

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