Monday, January 29, 2007

Orange Juice Concentrate 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.

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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Monday, January 22, 2007

Jalapeno Wine

Here's a recipe I'm not sure if I would ever try. It sounds interesting but given my history with hot peppers, I'm not sure if it is worth another stay in the hospital.

Jalapeno Wine

  • Jalapeno Peppers 0.75 lb
  • Raisins 0.75 lb
  • Sugar 1.5 lbs
  • Water 1 gallon
  • Yeast
  • Yeast Nutrient

Chop the raisins and the peppers. Pour boiling water over them and add sugar. Add the yeast and nutrient and stir well. Cover and leave somewhere warm to ferment. After two to three weeks siphon into secondary, leaving the sludge behind. Continue fermenting until dry. Rack again and leave to clear before bottling.

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Monday, January 08, 2007

Canned Cherry Wine

Canned Cherry Wine - Sweet

  • 25 14.5oz cans Oregon Pie Cherries
  • 9.6 lbs. Sugar (or S.G. to 1.095)
  • 2.9 oz. Acid Blend (was adjusted to .5, adjust as required)
  • 1 1/4 tsp. Tannin
  • 5 tsp. Yeast nutrient
  • 20 drops Liquid pectic enzyme
  • Campden tablets
  • Water to 5.5 Gals.
  • Pastuer Red Yeast

Open all cans and strain into a Mesh bag into your primary fermentator. Crush the cherries by hand while in the pale, add the Tannin, Yeast Nutrient and Acid blend (remember adjustment maybe req'd. when using acid blend). Mix 1 gal warm water with sugar to dissolve (again adjustment maybe req'd. to achieve your starting S.G.) it all and pour into pail. Add water to 5.5 gals.
I do not allow to sit overnight, I go ahead and add the yeast at this point and just let it go, this assumes the temp of the must is room temp.
When S.G. reaches 1.040 strain the fruit pulp and press/squeeze out as much liquid as possible. Place 5 crushed Campden Tablets or 1/2 teaspoon potassium metabisulfite powder in your secondary fermentor and siphon the liquid off.
Wait 1 month and add 2 1/2 more campden tablets or 1/4 teaspoon metabisulfite powder into another secondary and re siphon liquid into get leaving as much of the solids behind as possible.
Let sit another 2-3 months and repeat process, if needed do again until wine clears and is stable, taste it, hmmmm. Adjust to your desired sweetness, stabilize and bottle. Wait at least another 6 months to allow some aging to take place then drink up.

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