Monday, March 26, 2007

Lime Wine


2 dozen limes
1lb raisins, chopped
4lbs sugar
1 gallon water
1 tsp yeast nutrient
wine yeast

Peel limes and set aside. Place peels in fermentor. Dissolve sugar in 2 quarts boiling water; pour over peelings and let stand for 24 hours. Squeeze limes. Combine remaining 2 quarts water with raisins and lime juice. Squeeze limes in a separate container. Strain peel-water mixture into raisins and lime juice mixture and discard the peels; add yeast and nutrient, and put entire mixture into fermentor. Ferment for 2 weeks, stirring daily. Strain and pour into secondary fermentor. Age for at least 8 months.

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Monday, March 19, 2007

Crabapple Wine

  • 6 pounds crabapples (about 6 quarts)
  • water
  • 2 campden tablets
  • 1/4 teaspoon pectic enzyme
  • 1 package wine yeast
  • 1 teaspoon nutrients
  • 3 pounds granulated sugar (about 6 3/4 cups)
  • honey

Crush apples -- DO NOT cut seeds open. Place in primary fermentor. Add enough water to cover apples. Crush and stir in campden tablets. Add pectic enzyme and stir well. Let sit overnight. The next day, add yeast and nutrients. Stir. Leave for 5 days, stirring each day.
On the 6th day, strain and discard apples. Add sugar. Make up to one gallon with water. Specific Gravity should be 1.100. Put into secondary fermentor with an airlock.
Three weeks after fermentation has stopped, siphon off the lees. Mix 1/2 cup honey with 1 cup wine. Stir honey mixture back into the wine. Put back into secondary fermentor. Fermentation should begin again. If it does not,add 1/2 teaspoon nutrients.
If you want a sweet wine, repeat the honey addition one or two more times, until fermentation does not start again when honey is added. For a dry wine, Rack every three months and do not add more honey.
When wine is 6 to 12 months old, bottle. Wine is ready to drink one year after the date the batch was started.

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